6dried aji panca chiles(See above for substitutes)
1/2cupred wine vinegar
1teaspoonfreshly ground black pepper
1poundhearts (or other meat),trimmed and cut into 2-inch pieces
Pour boiling water over the dried chiles and cover. Let this sit for 20 minutes to soften.
Mix all the marinade ingredients together and buzz them into a puree in a food processor or blender. Submerge the heart pieces in the marinade for at least 1 hour, and up to a day.
Thread the heart pieces on the skewers—this helps you flip them more easily and helps them cook more evenly. Grill over very high heat with the grill cover open until you get a nice char on the outside, about 3 minutes per side. Baste with the marinade as the skewers cook.
NOTE: You can use Mexican pasilla or ancho chiles instead of aji panca, or if you have premade aji paste, use the whole jar, which is about a cup.