Anticucho De Corazon

1. 1

   Aji panca:

2. 2

   Stem and devein the ajies (keep some veins for a very spicy paste).

3. 3

   Toast in dry skillet over high heat for a few minutes, then blanche.

4. 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. 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. 6

   Push the mixture through a fine sieve.

7. 7

   Discard any remaining skin and veins.

8. 8

   Marinade:

9. 9

   Mix all ingredients.

10. 10

    Assembly:

11. 11

    Remove all skin and sinews from the heart.

12. 12

    Cut meat into large bits-sized pieces.

13. 13

    Place 3-4 pieces onto bamboo skewers, and marinade overnight.

14. 14

    When ready to prepare, remove from marinade and sprinkle with salt.

15. 15

    Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.