Anticuchos (Grilled Beef Hearts) 2 to 3 cloves garlic 1 jalapeño, stemmed, seeded, and roughly chopped 1 to 2 dried arbol chiles, stemmed and seeded 1/4 cup red wine vinegar 1 1/2 teaspoons sea salt Freshly ground black pepper, to taste 1/2 cup extra virgin olive oil 2 teaspoons sea salt Freshly ground black pepper, to taste 1 pound beef hearts, trimmed of all sinew and silver skin Arugula, Fennel, and Blood Orange Salad, see recipe, for serving (optional) To make the marinade, puree garlic, jalapeno and arbol chiles, red wine vinegar, salt, and pepper in the blender. With motor still running, slowly add olive oil until thoroughly incorporated. Cut the beef hearts into 4- x 1/2-inch strips about 1/2-inch thick. Place in a bowl, pour on the marinade, and toss to coat evenly. Cover, refrigerate, and marinate for 2 hours. To cook, preheat the grill or broiler. Thread 4 or 5 pieces of beef heart on each skewer. Grill the skewers until seared on all sides, 3 to 5 minutes total. Serve hot, over Arugula, Fennel, and Blood Orange Salad, if desired.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.