This is yet another chapter in my continuing saga to figure out what to do with all the odd parts that come with a side of beef.
Beef heart is not very appealing when raw:
But it turns out that, as offal goes, heart is actually pretty easy for people to get into. It tastes pretty much like a dense, rich meat. It has none of the strange flavors of liver or kidney or sweetbreads, and unlike tripe the texture isn’t terribly far away from more traditional meats.
For this recipe, I first marinated the beef heart in an orange-chipotle marinate based on The Complete Meat Cookbook by Bruce Aidells. After a three day marinate, I diced the beef heart into slivers.
The slivers of beef heart got sauted in a very hot skillet with a little bit of oil.
Pretty much everything is delicious when you set it on toasted corn tortillas and add all these delicious toppings!
Beef Heart Tacos
1 beef heart
1/2 C orange juice
1/4 C soy sauce
1T dried chipotle
1/2 tsp salt
1/2 tsp pepper
1 bell pepper, sliced
1 onion, julienne
1 cob of corn
1 can of black beans
salsa, or diced fresh tomatoes and jalapeno peppers
Combine all marinate ingredients. Cover the heart in the marinate and refridgerate overnight (or longer).
Remove the heart from the marinate, trim away any silverskin, and slice into matchsticks. Grill or pan fry the slices
of heart on very high heat, with a touch of oil, until browned on the outside but still red in the center.
Separately, sauce the onions in butter until slightly browned. Cut the kernels from the corn and saute them (separately) on high heat until slightly browned. Saute the bell peppers on very high heat until they have some brown marks on them, them remove them.
In a dry pan over medium heat, lightly toast the corn tortillas. Rinse the black beans in water, drain them, warm them in
the microwave, and set them aside.
Pile some meat onto each of the corn tortillas, adding a pinch of each of the toppings.