What do you do with beef heart? Google and improvise, my dear, google and improvise....
Pickled heart did not really appeal to me - although I probably would like it just fine, it appeared to take too much time. Boiling also did not exactly tickle my fancy. However, I was willing to bet that something south of the border would be a winner around our table. Anticuchos appear to be a popular dish in both Nicaragua and Peru (perhaps elsewhere as well,) and I was willing to wager that my little Colombianitas and Mexicanos would find it muy delicioso tambien.
I can't wait to make it again! Lucky for us, I have one more packet of free-range beefheart waiting in the freezer.
Anticuchos de Corazon de Ruiz-Esparza Familia
1 beef heart cleaned of membranes and cut in 1/2" slices
good splishy-splash of bluberry-pomegranate vinegar
healthy whoosh of olive oil
appx. 1 and 1/2 tsp. chili powder
appx. 1 T. comida
appx. 1 T. mexican oregano
2 finely minced garlic
appx. 1 tsp. salt
Put it all in a ziplock bag, massage it well, and leave in the fridge to marinate at least 4 hours. Grill outside about 4 min. a side. Goce! (Pic coutesy of google images, I'm afraid, but it's a pretty good replication.) We had beans and greens with it, which I will post later on.
Mayo su placa sea siempre llena con bendiciones.