Instructions: Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water.

In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed.

Cut beef hearts into 2- by 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight.

Preheat grill or broiler. Thread 4 to 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 to 5 minutes. Serve hot.

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