So…I just realized that although gabrielaskitchen is mostly Mexican, Gabriela on food52 doesn't have to be! Thus, I was inspired to share an original recipe for beef heart, which I call corazón because it’s sounds more delectable that way. <br />These beef hearts are succulent, flavorful, and crisp and as Alex (the sous chef and medium- rare-beef-lover) described, "the best chicken-fried steak I've ever had." Alex may have likened it to a southern favorite but this recipe is definitely not the gargantuan piece of breaded beef you'd serve next to peas n' carrots and taters smothered in gravy. This recipe yields crispy slivers of rich medium-rare beef best served atop spinach and arugula, sprinkled with scallions, served with sour cream or (just for Merill) crème fraiche alongside a beautiful beet salad. <br />

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