Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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