Tee hee. That's my little joke tonight. So I got this beef heart from Hedgeapple the most recent time I went to restock my freezer, and it was just sitting there in the freezer, being all big and daunting. Well, the first week of trying to eat more primally seemed like an excellent time to put more, er, heart into my cooking. And of course, what better to do with heart than a classic: Peruvian heart skewers (okay, anticuchos de corazon).
These aren't completely authentic, as I don't have aji chile paste, but they are quite tasty. Heart just tastes like very tender, rich meat. They have a kick, too.
Heart Skewers
1 lb. beef heart, cut into 1.5" cubes (approximately)
1 Tbsp. cumin
1 tsp. chipotle chile powder
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
dash of salt
Mix together all ingredients and marinate for at least a couple hours. Overnight is probably better. Soak bamboo skewers in water for half an hour, then thread the meat onto the skewers. I got 6 skewers of 3 pieces each. Broil for 3-5 minutes per side for medium-to-medium-rare. Serve with plenty of grilled/broiled vegetables. I got 3 servings out of these.
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