Recipe: Carrion Surprise
This recipe has been brought to you by: Demonika
3 pounds beef hearts — trimmed
3 large garlic cloves — finely chopped
1 small jalapeno peppers — seeded and finely chopped
2 teaspoons ground cumin
1 1/2 teaspoons salt
2 teaspoons water
15 whole black peppercorns
1 cup red wine vinegar
1/3 cup water
1 tablespoon annato seed
1/4 cup red chili peppers — dried & seeded
1 tablespoon vegetable oil
1 teaspoon salt
Remove nerves & membranes from hearts; cut hearts into 1″ cubes. Place in large glass bowl. Mash garlic, jalapeño pepper, cumin, salt, 2 teaspoons water and the peppercorns to a smooth, thick paste, using the flat side of a wooden mallet on cutting surface. Toss garlic mixture with hearts, until thoroughly coated. Cover and let stand 10 minutes. Stir in vinegar and 1/3 cup water. Cover and refrigerate, stirring occasionally, 24 hours.
Cover annatto seed with boiling water. Let stand at least 12 hours.
Remove heart pieces, one at a time, from garlic mixture, using tongs and shaking off garlic and jalapeño pieces. Reserve garlic mixture.
Pour 1/2 cup boiling water over chili peppers. Let stand 30 minutes; drain. Drain annatto seed. Place chili peppers, annatto seed, oil, salt, and 3/4 cup reserved garlic mixture in blender container. Cover and blend at high speed, stopping blender to scrape sides occasionally, until smooth and well blended, about 3 minutes.
Thread heart cubes on 6 11″ skewers. Brush with annatto mixture. Set oven control to broil or 550º. Broil with tops about 4″ from heat for 5 minutes. Turn; brush with sauce. Broil until medium rare; 5-6 minutes longer. Heat remaining annatto mixture to boiling; serve with kabobs.