Anticucho of heart (typical Andean dish)

The heart is chopped with a very sharp knife, making sure that each piece of meat is not too thick and does not look too large (it is recommended to cut all the fat before cutting). In a pot, prepare a dressing with crushed garlic, pepper and cumin to taste. Then, add the pieces of heart and stir (do not use the salt yet, to prevent the pieces from withering). We let it rest for an hour and then we add whole achiote, paprika, ground chili, the vinegar glasses, the tablespoons of oil and after this we make the preparation rest for a minimum time of two hours. at this moment the salt is added and we proceed to string the pieces on a stick, putting them in the same container as the dressing. Separately, in a small vessel we place part of the dressing with oil. then we make a frayed corn panca brush (we dip it in the prepared infusion) and beat the anticuchos with it each time they are turned over during frying. the fire must be strong so that the anticuchos acquire the charcoal flavor. They are served with potatoes, parboiled corn and huacatay chili.