Anticuchos de Corazon

Ingredients:

Aji Verde (yields 2 cups of sauce)

• 3 jalapenos, de-stemmed, with or without seeds, depending on your preference for heat
• 2 large cloves garlic
• 1 ½ bunches cilantro
• 5 cups mayonnaise
• 3 Tbsp fresh lime juice
• 1 tsp kosher salt

Salsa Criolla

• 1 medium red onion, thinly julienned
• 5 Tbsp finely chopped jalapeno (optional)
• 1/3 cup chopped cilantro, stems and leaves
• 2 Tbsp champagne vinegar
• 5 tsp kosher salt

Anticuchos

• 1 dry ancho chili, seeds and stems removed
• 5 pounds lamb hearts, or cut of your choice
• 1 head of garlic, peeled
• 2 tsp ground black pepper
• 2 Tbsp cumin
• 5 Tbsp soy sauce
• 3 Tbsp red wine vinegar
• 5 Tbsp cooking oil
• 1 tsp kosher salt 4 grams

To serve

• 4 yukon gold potatoes, thickly sliced
• Olive oil
• Criolla Sella Salt Mix

Instructions:

Aji Verde

Place all of the aji verde ingredients into a blender and blend until smooth.

Adjust seasoning with more salt and lime juice if necessary. Sauce should be very well seasoned and very bright in flavor. This will make more sauce than you need for this recipe but it goes well on almost everything and will keep for up to a week in the fridge.

Salsa Criolla

Place all of the ingredients in a mixing bowl and toss together. Refrigerate until ready to serve.

Anticuchos

Soak the ancho chili in boiling water for 10 minutes.

Soak 6-10 wooden skewers in water for at least 30 minutes, keep them soaking until you are ready to skewer the meat.

Cut away any fat on the outside of the hearts and cut into chunks that are roughly 1.5 inches long and wide but no more than 1/2 inch thick. Set the heart pieces aside in a mixing bowl.

Remove the ancho chili from the water it was soaking in (discard the soaking water) and place it into the blender with all of the rest of the ingredients listed under “anticuchos” above except the hearts. Blend very well. Pour the contents of the blender onto the meat and mix well. Cover with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, or up to overnight.

When you are ready to cook, preheat your oven to 450°F. Toss the potato slices with the olive oil and Criolla Sella Salt Mix and roast for 30 minutes. When you have about 15 minutes left, get a grill hot. Alternatively you could cook the anticuchos in a hot griddle or cast iron pan.

Skewer the pieces of marinated heart onto the soaked wooden skewers. Place the beef skewers over a hot part of the grill.

Cook the skewers for about 2-3 minutes on each side, or until they have nice browning. These skewers are delicious cooked anywhere between medium rare and well done, so don’t be overly concerned with the doneness. As long as you don’t let them cook way past well done (more than 10 minutes) you should be fine.

Serve the hot skewers immediately with the grilled potatoes, green sauce, and salsa criolla on the side.