3    Aji or Jalapeno chiles,
-chopped, stems and seeds
-removed
3 tb Dried crushed red chiles
-(Piquin chiles) seeds
-included
1 tb Achiote (red seeds of
-Annatto tree, available in
-Latin markets, or in some
-spice areas of grocers)
1 1/2 ts Cumin seeds
2 tb Olive oil
4    Cloves garlic, chopped
3/4 c  Red wine vinegar
1/2 ts Salt
Fresh ground black pepper
4 lb Beef heart, cut into 1"
-cubes (substitute sirloin
-or chicken breast)

Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the
oil and discard the seeds.
Place all the ingredients for the marinade in a blender and puree until
smooth. Marinate the meat in the mixture overnight, refigerated.
Thread meat onto skewers and grill over charcoal or under the over
broiler until medium-rare, basting frequently with the marinade.
Heat index: 6 on a scale of 1-10