Slow-Cooked Chipotle Beef Heart Tacos
I made these on a whim after getting a beef heart and having absolutely no idea what to expect. I'd never cooked beef heart before. In fact, I'd never even eaten beef heart before.
My expectations weren't particularly high. I figured it would be han interesting experiment if nothing else.
Instead, these turned into some of the best tacos I've made. The heart became incredibly tender after slow cooking, but still had that rich, intensely beefy flavor. Combined with the smoky heat from the chipotles in adobo, the finished tacos reminded me of something you'de get from a little hole-in-the-wall Mexican restaurant.
So I'm writing this one down exactly how I made it. I'm not messing with a good thing.
Slow-Cooked Chipotle Beef Heart Tacos
I made these on a whim after getting a beef heart and having absolutely no idea what to expect. I'd never cooked beef heart before. In fact, I'd never even eaten beef heart before.
My expectations weren't particularly high. I figured it would be han interesting experiment if nothing else.
Instead, these turned into some of the best tacos I've made. The heart became incredibly tender after slow cooking, but still had that rich, intensely beefy flavor. Combined with the smoky heat from the chipotles in adobo, the finished tacos reminded me of something you'de get from a little hole-in-the-wall Mexican restaurant.
So I'm writing this one down exactly how I made it. I'm not messing with a good thing.
Open in Cookpad AppSteps
- 1
Trim the heart thoroughly, removing the hard exterior fat, silverskin, vessels, valves, and any tough connective tissue.
Cut the cleaned heart into several large chunks. - 2
Marinate overnight.
Combine the Worcestershire sauce, olive oil, soy sauce, garlic, cumin, chili powder, smoked paprika, orégano, black pepper, and onion powder.
Coat the beef-heart pieces thoroughly in the marinade, cover, and refrigerate overnight, approximately 8–12 hours. - 3
Build the Crock-Pot.
Slice one large onion and spread it across the bottom of the slow cooker to make a bed for the beef.
Place the marinated beef-heart pieces on top of the sliced onions and pour all of the remaining marinade over the meat.
Add:
2 cups beef broth
The entire can of chipotle peppers in adobo, with the peppers chopped
That's it. Don't discard the marinade and don't add citrus or vinegar. - 4
Slow cook.
Cover and cook on LOW for approximately 8–10 hours, or until the heart is very tender and easily pulls apart.
Cooking time can vary depending on the size of the heart pieces, so tenderness matters more than the clock. - 5
Shred and serve.
Remove the heart and shred or finely chop the meat. Mix it with some of the cooking liquid and those softened onions to keep everything moist and flavorful.
Serve hot in corn tortillas with whatever taco toppings you like.
Tips
For even more flavor, put the shredded meat into a ripping-hot skillet with a small amount of the cooking liquid and let some of the edges brown and crisp before serving.
A Few Notes
There's no citrus or vinegar, the marinade gets its flavor from Worcestershire, soy sauce, garlic, and spices. Beef heart is lean with a deep, rich beef flavor. After slow cooking, there's nothing strange about it. It just makes a darn good taco.
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