Marinated Grilled Beef Hearts

• 1 beef heart (3 to 4 pounds), fat and nerves, removed, and cut into 1-inch cubes
• 12 cloves garlic, chopped
• 1 red onion, thinly sliced
• ¼ cup chopped fresh oregano
• 2 teaspoons ground cumin
• Freshly milled black pepper
• 1 bottle (25.4 ounces) dry red wine
• Salt, for grilling

Salsa Rena

• 12 dried New Mexican chile pepper
  
  

  For the beef: Place the cubed beef heart in a mixing bowl. Add all the ingredients except the wine and mix. Add the wine and mix. Cover and refrigerate for 24 hours.

  Prepare a fire of pinon, mesquite, or charcoal. Drain the beef hearts, reserving the marinade. Thread the cubes onto skewers and season with salt.

  When the coals reach a dusty red glow, grill the hearts, turning often and basting with the remaining marinade. Beef hearts are best served rare with salsa.

  Remove the stems and seeds from the chiles and soak in a bowl of warm water for 20 minutes.

  For the salsa: Drain the chiles. Process the chiles in a food processor, turning the machine on and off until they begin to puree. Add the oregano and a generous amount of salt. Turn the processor on and gradually add the oil. For a very hot sauce, add chile seeds to suit your taste.

  Serve with grilled beef hearts or with tequila as a chaser.