Anticucho De Corazon

Directions

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
   Yield: 1 cup.
9. 9
   Marinade:
10. 10
    Mix all ingredients.
11. 11
    Assembly:
12. 12
    Remove all skin and sinews from the heart.
13. 13
    Cut meat into large bits-sized pieces.
14. 14
    Place 3-4 pieces onto bamboo skewers, and marinade overnight.
15. 15
    When ready to prepare, remove from marinade and sprinkle with salt.
16. 16
    Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
17. 17
    Serve immediately.