Marinated Grilled Beef Hearts
Beef hearts are a chuckwagon legacy. The dish has a very aromatic blend of spices and herbs and is a simple preparation.
Total Timea day or more
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturegarlicky, savory
Type of Dishskewer
- 1 beef heart (3 to 4 pounds), fat and nerves, removed, and cut into 1-inch cubes
- 12 cloves garlic, chopped
- 1 red onion, thinly sliced
- ¼ cup chopped fresh oregano
- 2 teaspoons ground cumin
- Freshly milled black pepper
- 1 bottle (25.4 ounces) dry red wine
- Salt, for grilling
- 12 dried New Mexican chile pepper pods
- 1 tablespoon chopped fresh oregano
- 2 to 3 tablespoons olive oil
- Grill with pinon, mesquite, or charcoal
- Stainless-steel skewers
For the beef: Place the cubed beef heart in a mixing bowl. Add all the ingredients except the wine and mix. Add the wine and mix. Cover and refrigerate for 24 hours.
Prepare a fire of pinon, mesquite, or charcoal. Drain the beef hearts, reserving the marinade. Thread the cubes onto skewers and season with salt.
When the coals reach a dusty red glow, grill the hearts, turning often and basting with the remaining marinade. Beef hearts are best served rare with salsa.
Salsa Rena: Remove the stems and seeds from the chiles and soak in a bowl of warm water for 20 minutes. Drain the chiles. Process the chiles in a food processor, turning the machine on and off until they begin to puree. Add the oregano and a generous amount of salt. Turn the processor on and gradually add the oil. For a very hot sauce, add chile seeds to suit your taste.
Serve with grilled beef hearts or with tequila as a chaser.