Comments on: Mesquite Grilled Beef Heart Burrito

By: Michaela

Michaela — Fri, 22 Jan 2010 23:27:52 +0000

Excellent!! I just picked up a small beef order yesterday, which included one tongue & one heart. I already knew I wanted to make Tacos de Lengua, but was looking for “just the right thing” for the heart. I have to wean the family gently. This is looking like it may be a winner.

By: Ren

Ren — Thu, 31 Dec 2009 16:08:42 +0000

Oh, excellent!

By: Millie@Real Food for Less Money

Millie@Real Food for Less Money — Thu, 31 Dec 2009 15:48:23 +0000

I used your recipe as a guide and made a beef heart taco filling a couple of nights ago (cooked indoors since we have about a foot of snow outdoors). It turned out delicious!

By: Ren

Ren — Thu, 19 Nov 2009 07:17:43 +0000

Hi, Millie,

You can also pan-fry it like steak or grind it and cook it like hamburger. Use a good animal fat & high heat to sear, season with smoked pepper & coarse salt. Add a dash of thinned Worcestershire and a three-fingered pinch of imagination and it will taste like it was grilled outdoors :-)

By: Millie@Real Food for Less Money

Millie@Real Food for Less Money — Thu, 19 Nov 2009 06:53:21 +0000

I knew I was saving that beef heart in my freezer for something. Now if I can only find a place to grill that the wind won’t blow it out…

By: Ren

Ren — Thu, 19 Nov 2009 05:05:47 +0000

Thanks, Marillyn! Isn’t it great? It reminds me of what a real hamburger tasted like 40 years ago, with that deep rich beef flavor.

By: Marillyn @ just-making-noise

Marillyn @ just-making-noise — Thu, 19 Nov 2009 03:49:33 +0000

We love beef heart around here. We usually add it to the ground beef for hamburgers, meatloat and more. Your burritos look really good… I’ll have to try something like that!

By: Ren

Ren — Thu, 19 Nov 2009 03:13:43 +0000

You’re welcome, Marianne!

Lard would be perfectly fine. Another tasty way to cook heart is to skewer it on whole rosemary branches and grill it like shish-kebab. A little butter, garlic, fresh lemon & plenty of salt & pepper.

By: Ren

Ren — Thu, 19 Nov 2009 03:07:57 +0000

I don’t know, that sounds pretty darn good! Some green garlic/wild onion might be nice.

By: Marianne

Marianne — Thu, 19 Nov 2009 03:03:33 +0000

Thank you for this post! I’ve had the beef heart sitting the freezer from the cow we bought last spring waiting to find a recipe that would inspire me to defrost it. Now I have one (what are your thoughts on lard rather than tallow? we don’t have any tallow right now).