Grilled beef heart tacos

Trim all the waxy exterior fat off the heart.

Separate the chambers (two ventricles and two atria) into flat, steak-like pieces, and trim the interior membranes, connective tissue and blood vessels from both sides.

Season with salt and pepper only.

Sear hard on a very hot grill, about 550, then move to the cool side to finish to about medium rare, about four minutes each side; thicker pieces take longer and thin ones less. Rest long.

Slice the heart steaks.

Toast corn tortillas on top of the coals.

Chop canned chipotle in adobo and mix into sour cream to the heat level you like.

Spread chipotle sour cream on a tortilla, add chopped heart, onions and cilantro, and squeeze lime juice over the top.