Anticuchos de Corazón Classic Grilled Beef Heart Skewers

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=U54-NGpI8DQ

“Eat your heart out”. • We tend to be blunt and literal, so saying “eat your heart out”, means just that. • We’re also uninhibited and adventurous with our food and won’t pass up the opportunity to eat a Hearty meal, and if you have never tried it, we’d be happy to make an introduction. As offal, the tongue is leaner than filet mignon, has a bolder and beefier flavor than a ribeye, with a hint of a gamey texture. • Long story short, it’s a lot like the beef you know. If you weren’t informed it’s a heart, you’d wouldn’t know. Much like Peruvian chefs, Mountain Man Radd, cuts the heart into two-inch cubes, marinates them in a saucy concoction of his own for a few days. He then cubes them up, grills them over charcoal like kebabs. • We enjoyed this exotic culinary experience with a side of Peruvian-style Cesar salad drizzled with lime. Peruvian food is a cuisine of opposites: hot and cold on the same plate. Acidic flavor melting into the starch. Robust and delicate at the same time and we found it to be a perfect complement to a pleasantly warm sunny afternoon on our porch. • INGREDIENTS: • • 1 beef heart • • Bamboo or metal skewers • For the anticucho sauce • • ⅓ cup ají panca paste • • 3 TBSP ají amarillo paste • • 1 TBSP red wine vinegar • • 2 TBSP malt vinegar • • 1 TBSP soy sauce • • 2 TBSP medium-bodied beer (we used Mountain Man Scotch Ale) • • 3 TBSP extra-virgin olive oil • • 3 TBSP dried Mexican oregano • • 1 TBSP ground cumin • • 2 tsp kosher salt • • 1 tsp black pepper • Complete instructions and more at https://www.thetasteofmontana.com/rec... • #Peruvian #recipe #heart

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