Beef heart - anything special I should do for making tacos?
I bought a package of sliced beef heart (kinda scallopini-ish slices) at the Latino market. The guy was saying he just likes to quickly grill them and make tacos. Sounds good to me. I've had anticuchos, a Peruvian prep with chunks of heart, and I had something not long ago where very thin slices were put on skewers and grilled. It's been years since I made anticuchos myself. Should I cook really quickly? I'm figuring that since it's such a tough muscle. Any suggestions would be appreciated.