- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
Beef hearts are a chuckwagon legacy. The dish has a very aromatic blend of spices and herbs and is a simple preparation.
- 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
- 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.
© Christopher Idone
Nutritional information is based on 10 servings, and includes 1 teaspoon of salt.