Anticuchos de Corazon, or Grilled, Skewered Heart with Ghost-Pepper Sauce & Mint

Text and recipes by Bill Scepansky | Styling and photgraphy by Helen Norman

Ingredients

• 1 Beef Heart
• 1 tsp. Cumin, ground
• 1 tsp. Garlic Seasoning
• 1/2 tsp. Smoked Paprika, ground
• 1/2 tsp. Oregano, ground
• 1/2 tsp. Kosher Salt
• 1/2 cup Red Wine Vinegar

• 1 Tbsp. Chipotle in Adobo, finely minced
• 1 Tbsp. Honey
• 1/4 cup Roasted Tomatoes, diced
• 1 cup Mayonnaise
• 1-2 shots Ghost Pepper Sauce

• 6 Wooden Skewers, wide/thick, soaked in water to prevent burning when grilled
• As needed: Extra Virgin Olive Oil, to coat
• 2 Tbsp. Fresh Mint Leaves, chopped

Directions

1. Trim beef heart of all outer fat and sinew. Carefully butterfly heart at natural seams, following along and removing any sinew that separates the 3 main lobes of meat. Slice into 1/4”-thick slices. Set aside.
2. In a small bowl, combine the cumin, garlic seasoning, smoked paprika, oregano and kosher salt. Lay sliced beef heart out and season each both sides of each piece with some of the spice mixture. Reserve remaining spice mixture. Place heart pieces in a shallow container and add red-wine vinegar (just enough to barely cover meat). Cover and refrigerate a few hours or overnight.
3. In a small bowl, combine chipotle in adobo, honey, roasted tomatoes, mayonnaise and ghost-pepper sauce. Mix until smooth. Refrigerate until ready to serve.
4. Shortly before serving, preheat a clean, oiled grill over high heat. Remove heart slices from vinegar and pat dry. Remove wooden skewers from water and pat dry. Thread meat evenly onto skewers, folding each piece in half like a “U.” Season skewers with some reserved spice mixture and brush with olive oil. Place on grill and sear well, about 2 min. per side (do not overcook). Remove to a warm platter and sprinkle with mint and the remaining reserved spice mixture.
5. Serve skewers with ghost-pepper sauce on the side.