The recipe card groups the guacamole and pico de gallo ingredients separately. Dice the vegetables before mixing, leave some avocado chunks in the guacamole, and refrigerate the pico for 15–30 minutes before serving.
Trim before seasoning and grilling
Remove the fat and silverskin from the beef heart and separate it into halves as directed below. Season, refrigerate for the 30-minute waiting stage, and grill over direct heat. Use a thermometer to cook beef heart to 160°F, then rest for ten minutes before slicing and assembling the tacos.
Tracy Lingle’s beef heart tacos pair Gunpowder-seasoned grilled beef heart with homemade guacamole and pico de gallo. Pop Smoke Taco and Fajita Seasoning goes into both toppings. Follow the separate ingredient groups for each part of the recipe.
Grill over direct heat until the beef heart reaches an internal temperature of 160°F, measured with a food thermometer. Cooking time varies with the size and thickness of the pieces.
Let rest for 10 minutes, then slice and serve in tacos.
Top with Holy Guacamole and Pico de Gallo.
Recipe Video
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