THE VELVET TONGUE-SHREDS
(Our Play on Tacos de Lengua)
Ingredients: 800g Beef Tongue (boiled until tender), 2 tbsp Lard or Oil, 1 tsp Salt, 1 tsp Cumin seeds, 1 tsp Black pepper, 1 white onion (finely diced), 4 cloves Garlic (minced), Fresh Coriander, Lime juice, Salsa Verde...
Ingredients
- 800g Beef Tongue (boiled until tender)
- 2 tbsp Lard or Oil
- 1 tsp Salt
- 1 tsp Cumin seeds
- 1 tsp Black pepper
- 1 white onion (finely diced)
- 4 cloves Garlic (minced)
- Fresh Coriander
- Lime juice
- Salsa Verde
Cooking Method
- The Swell Boil the tongue with onion and garlic for 80 minutes until the skin peels easily; shred the meat coarsely.
- The Scorch Fry the shredded tongue in lard on high heat until the edges are rock-hard and crispy.
- The Bloom Add the cumin and pepper with a tiny 20ml splash of the cooking broth; the steam will help the spices 'grip' the seared meat.
- The Marriage Toss for 2 minutes until the liquid evaporates and the meat is lacquered in spice and fat.
- The Final Flourish Serve in warm tortillas with a massive hit of raw white onion and coriander.
