Antichucos - Grilled Beef Heart skewers
A Peruvian dish and a fine thing to do with beef heart. When we purchased a quarter beef, much like the tongues, no one wanted the hearts. I took four or five of them and have now found the best thing to do with them. It was an added bonus that the processor had already trimmed them of veins, connective tissue, nerves and most of the fat.
Slice thinly and marinate before grilling over a very hot fire.The marinade included some Pasilla de Oaxaca Chiles we picked up in Denver.
Served with green bean & millet salad (quinoa would have been more appropriate, but we were out) and Dogfish Head Beer's Palo Santo Marron. It went well, but it is probably not a good idea to eat spicy food with a 12% ABV beer.