Anticucho De Corazon - cooking recipe

Ingredients

1 beef heart, cleaned & trimmed
salt
oil, for basting
Aji panca paste
2 tablespoons vegetable oil
1 lb aji panca chile, dried
water
Beef heart anticucho marinade
1/2 cup light vinegar
1 -2 tablespoon aji panca chili paste
1/4 teaspoon vegetable oil
salt

Preparation

Aji panca:
Stem and devein the ajies (keep some veins for a very spicy paste).
Toast in dry skillet over high heat for a few minutes, then blanche.
Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
Push the mixture through a fine sieve.
Discard any remaining skin and veins.
Yield: 1 cup.
Marinade:
Mix all ingredients.
Assembly:
Remove all skin and sinews from the heart.
Cut meat into large bits-sized pieces.
Place 3-4 pieces onto bamboo skewers, and marinade overnight.
When ready to prepare, remove from marinade and sprinkle with salt.
Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
Serve immediately.