1 beef heart
8 garlic cloves, pressed
2 chiles, rocoto, stemmed, seeded, minced
2 T cumin, ground
1/2 T oregano, dried
Salt to taste
Pepper black to taste
2 c vinegar, wine, red
1/3 c chiles, dried
1 T oil, vegetable
Clean the beef heart thoroughly, removing all nerves and fat.
Cut into 1″ cubes, place in non-reactive bowl, refrigerate and set aside.
Combine garlic, chiles, cumin, oregano, salt and pepper and 1 1/2 cups vinegar.
Pour over meat.
Add more vinegar, if necessary, to cover meat completely.
Marinate, refrigerated, 12-24 hours.
About 1 hour before grilling, remove meat from marinade and thread on skewers.
Soak the crushed chili in 1/3 cup warm water for 30 minutes.
In processor, combine chiles and water with oil and salt.
Add enough reserved marinade (3/4 cup) to make thick sauce, puree.
Brush skewered meat with sauce and grill over hot coals or under a broiler, turning and basting to cook quickly on all sides.
Best cooked medium well, 4-6 minutes on the grill.
Serve with remaining sauce for dipping.