Anticucho De Corazon

• 1 beef heart, cleaned & trimmed
• salt
• oil, for basting
• Aji panca paste
• 2 tablespoons vegetable oil
• 1 lb aji panca chile, dried
• water
• Beef heart anticucho marinade
• 1/2 cup light vinegar
• 1 -2 tablespoon aji panca chili paste
• 1/4 teaspoon vegetable oil
• salt

1. Aji panca:
2. Stem and devein the ajies (keep some veins for a very spicy paste).
3. Toast in dry skillet over high heat for a few minutes, then blanche.
4. Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
5. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
6. Push the mixture through a fine sieve.
7. Discard any remaining skin and veins.
8. Yield: 1 cup.
9. Marinade:
10. Mix all ingredients.
11. Assembly:
12. Remove all skin and sinews from the heart.
13. Cut meat into large bits-sized pieces.
14. Place 3-4 pieces onto bamboo skewers, and marinade overnight.
15. When ready to prepare, remove from marinade and sprinkle with salt.
16. Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
17. Serve immediately.

beef heart, salt, oil, panca paste, vegetable oil, panca chile, water, marinade, light vinegar, panca chili paste, vegetable oil, salt

Taken from www.food.com/recipe/anticucho-de-corazon-223594 (may not work)