1. Rinse heart under cold water. Trim off fat, membranes and any fibrous tissue from the heart. Cut into 1-inch (2.5 cm) cubes. 2. 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. 3. 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.

Grilled Beef Heart with Chipotle Chilies

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Heart