If you’ve ever been curious about cooking beef heart but weren’t quite sure how to dive in, let this taco recipe be your gateway to the rich, flavorful world of organ recipes. These marinated beef heart tacos are smoky, tender, and just the right amount of tangy, thanks to a punchy cilantro-lime sauce that ties it all together. It's not your average Tuesday taco—this is a dish that takes full advantage of the underrated beauty of beef heart, offering a delicious, affordable way to enjoy red meat with a lot more flavor and depth.
Whether you’re already a fan of cow heart recipes or you’ve only ever seen them on a wild game blog about deer heart recipes or venison heart recipes, this one’s approachable, exciting, and most of all—tasty. Once marinated and grilled, the beef heart becomes tender and flavorful, making it perfect for slicing and stuffing into warm tortillas. Pair that with a bright, herby sauce and a crunchy slaw, and you’ve got something truly special.
Marinated Beef Heart Tacos with Cilantro-Lime Sauce
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Marination 4 hours hrs
Total Time 4 hours hrs 35 minutes mins
Course Main Course
Cuisine Mexican
Grill or cast iron skillet A grill is best for a slightly smoky char, but a heavy skillet works great too if you’re cooking indoors.
Blender or food processor To blitz up that creamy cilantro-lime sauce.
Mixing bowls For marinating the heart and tossing the slaw.
Sharp knife Cleaning and slicing a beef heart requires a good-quality, sharp chef’s knife.
Cutting board Preferably one reserved for meat.
For the beef heart and marinade
- 1 whole beef heart about 2 lbs, trimmed and cleaned
- 1/4 cup olive oil
- Juice of 2 limes
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes optional
- Salt and black pepper to taste
For the cilantro-lime sauce
- 1 cup fresh cilantro leaves
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- 1 small garlic clove
- 1/4 cup mayonnaise
- Salt to taste
For serving
- Corn tortillas 8–10, lightly charred
- 2 cups shredded cabbage or slaw mix
- 1 avocado sliced
- Pickled red onions optional
- Lime wedges
Step 1: Prep the Beef Heart
Start by trimming the beef heart. Remove any connective tissue, valves, and fat. It might look intimidating at first, but once cleaned, you’ll be left with lean, dark red meat that looks similar to flank steak. Slice the heart open like a book so it lays flat. Rinse and pat dry.
Step 2: Make the Marinade
In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, chili flakes, salt, and pepper. Place the heart in a zip-top bag or shallow dish and pour the marinade over it. Massage to coat well, seal it up, and refrigerate for at least 4 hours—overnight is even better.
This technique is a great base for other heart recipes beef lovers might explore, including beef heart stew or even beef heart recipes slow cooker style.
Step 3: Make the Cilantro-Lime Sauce
While the heart marinates, make the sauce. Combine cilantro, lime juice, sour cream, mayo, garlic, and salt in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Step 4: Grill the Beef Heart
Preheat your grill or skillet over medium-high heat. Remove the heart from the marinade and grill for about 3–4 minutes per side, depending on thickness. You want a nice char on the outside while keeping the inside tender and just a touch pink.
Rest the meat for 5 minutes after grilling. Then slice thinly across the grain, just like you would for carne asada or similar diced beef recipes.
Step 5: Assemble the Tacos
Warm your tortillas (directly on the burner for that signature char if you’re brave). Spread a bit of the cilantro-lime sauce on each tortilla, add a few slices of beef heart, and top with slaw, avocado slices, and pickled onions. A squeeze of lime over the top seals the deal.
Pairings
To complement these beef heart tacos, you’ll want sides and drinks that enhance the savory, smoky, and citrusy flavors.
- Drinks: A crisp Mexican lager or citrusy Paloma would hit the spot. For non-alcoholic options, try a lime agua fresca or hibiscus tea.
- Sides: Grilled corn elote-style, black bean salad, or a chilled avocado-cucumber soup will round out the meal.
- Dessert: Finish with something light and bright like mango sorbet or a lime tart.
Frequently Asked Questions
1. How do I clean and prep a beef heart?
Learning how to cook beef heart starts with good prep. Use a sharp knife to remove fat, sinew, and any vessels. Once cleaned, it should resemble a lean cut of red meat. Split it open and flatten it for even marinating and cooking.
2. Can I substitute other types of heart meat?
Absolutely! This recipe works well with venison heart or even chicken hearts recipe style (though those are better skewered or sautéed). For wild game fans, the marinade also pairs well with deer heart recipes or other organ recipes.
3. What does beef heart taste like?
Beef heart has a rich, beefy flavor without being gamey or overwhelming. It’s leaner than many cuts, with a texture similar to firm steak. Think of it like a bold version of flank or skirt steak—perfect for tacos, stews, or grilled dishes.
4. Is beef heart healthy?
Yes! Beef heart is packed with protein, B vitamins, iron, and CoQ10, which supports heart health and energy levels. It's a nutrient-dense choice for those looking to expand their red meat dinner recipes in a more sustainable and affordable way.
5. Can I use this recipe for other organs?
This marinade is incredibly versatile. Try it with beef kidney recipes (after soaking kidneys to reduce intensity), or use the flavor base for a rustic beef heart stew. The sauce and toppings can pair well with other offal cuts too.
