Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Annatto | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 beef heart
- 2 cloves of garlic
- ¼ cup of ground spicy red chili
- 2 cups of brown vinegar
- 1 teaspoon of ground cumin
- 1 teaspoon of achiote ( annatto )
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
Directions
Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
Clean the heart, removing all fat. Cut into bite-sized cubes. Place the heart pieces into the marinade mixture, and leave to marinate for about 10 hours or overnight. The heart should be completely covered by the marinade.
After marinating, thread the meat onto skewers . If desired, at this stage some additional ingredients such as bell peppers (capsicum) or corn -on-cob (cut to a similar size to the heart) may be also added to the skewers.
Cook the skewers on a barbecue grill , turning frequently while brushing with the marinade mix. When the meat is well done, remove skewers from grill and serve immediately.