- Remove any hard fat and sinew from the outside of the heart. Flip over and remove all remaining fat and skin. The fat can be rendered or discarded. Slice the meat into 1 cm cubes. Mix with the oregano and cumin.
- Heat the vegetable oil in a large skillet. Add the meat and stir until browned on all sides.
- Heart is such a tender cut that it hardly requires any toppings to achieve overall taco-deliciousness. Guacamole and salsa roja are recommended. Serve over warm corn tortillas.