Here are the following ingredients:
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Follow these cooking methods/directions:
Rinse heart under cold water. Trim off fat, membranes and any fibrous tissue from the heart. Cut into 1-inch (2.5 cm) cubes.
Combine the chipotles, garlic, salt, pepper, cumin, oregano, cloves, vinegar and oil in a medium bowl. Add heart cubes and toss to coat; cover and refrigerate for 1 hour or up to overnight. Meanwhile, soak bamboo skewers (if using) in water for at least 30 minutes.
Remove meat from marinade; discard marinade. Thread the meat onto skewers, dividing equally. Lightly oil meat if it seems dry. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, until a digital instant-read thermometer inserted in cubes reads 145°F (63°C) for medium-rare at the most. Serve immediately with salsa, guacamole, tortillas and lime wedges, as desired.