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marinated-grilled-beef-hearts

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Beef hearts are a chuckwagon legacy. The dish has a very aromatic blend of spices and herbs and is a simple preparation.

Ingredients

  • 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

Salsa Rena(makes 1/2 to 3/4 cup)

  • 12 dried New Mexican chile pepper pods
  • 1 tablespoon chopped fresh oregano
  • Salt
  • 2 to 3 tablespoons olive oil

Special Equipment:

  • Grill with pinon, mesquite, or charcoal
  • Stainless-steel skewers

Directions

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.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings, and includes 1 teaspoon of salt.

640kcal (32%)
54mg (5%)
12mg (20%)
10mcg RAE (0%)
1514mg
114mg
85g
1g
0g
5g
591mg (197%)
705mg (29%)
7g (35%)
22g (34%)
21mg (118%)
 

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