Peruvian Anticuchos - Heart Skewers

Welcome to the Mothership! Today we are embracing the Halloween spirit and cooking up heart skewers! I'm using a Beef Heart, but feel free to recreate with any game meat (deer is great!) This recipe is heavily inspired by Peruvian Anticuchos although I am using peppers that are local to me! If you have never had heart meat before, its certainly unique and definitely something you need to try! So get your Halloween costume on, crack a drink, and lets get skewering!

YouTube Instructional: https://youtu.be/9bpht-fVGPk

Ingredients:
Beef Heart
1/4 Bell Pepper
1/2 Poblano Pepper
1 TBSP Chipotles in Adobe Sauce (canned)
4 Garlic Cloves
1/4 Cup Red Wine Vinegar
1 tsp black pepper
1 tsp Cumin
1 tsp Kosher Salt
2-3ish TBSP Olive Oil

Step 1: Trim and cube the Heart muscle

Trim off any excess fat and anything that looks very funky. The blood vessels aren’t my favorite bite, so I tend to stick with the thick heat muscle. But take the pieces you want, and cut into 2x1 inch strips.

Step 2: Puree Marinade

Add all of the marinade ingredients to your food processor, and pulse until you have a thick puree.

Step 3: Tenderize the Meat

Using a meat mallet or tenderizer, work on the heart muscles. Heart meat can be very tough, so we want to tenderize it as much as we can.

Step 4 Marinade the meat

Move your meat to a ziplock or tray and cover in our marinade.

Leave in your fridge for about 24 hours to get the muscle nicely marinaded. This will also help tenderize it.

Step 5: Skewer the meat

Once done marinating, skewer the meat by folding each strip in half.

Hold onto the remaining marinade! we will use that towards the end of our cook!

Step 6: Sear and Grill

Get your coals very hot, and sear the skewers directly over the flame. Once all sides are seared, you can move to an indirect heat area, and cook to about medium rare. Just before the skewers are done, pour more of the marinade all over them.

Let them rest for 10 min.

Enjoy!