Brave a new piece of meat with Jess Pryles‘ Seared Lengua Taco recipe, exploring intrusting cuts and how to best serve them. Open your mind to a world of opportunity with her spice range, Hardcore Carnivore, a game changer when it comes to the BBQ and cooking with meat.
Ingredients
Seared Lengua Tacos
1 raw beef tongue
8 cloves garlic
1 brown onion
1 small orange
Cinnamon stick
4-6 cloves
Kosher salt
Seasoning
Tortillas (corn)
Small diced onions (for taco topping)
Finely chopped coriander (for topping)
Will also need water for the pot
Olive oil
Salsa Tatemada “Burnt Salsa”
1 x can tomatillos.
3 cloves garlic
¼ brown onion (skin off)
2 fresh jalapenos (sliced lengthwise)
1 corn tortilla – burnt*
Salt
Fresh lime (for juice only)
*To “burn” the tortilla, it should either be placed under the grill until it burns, or more traditionally just toasted on a griddle/cast iron until it looks like this:
Equipment
pot w lid (10 qt stock pot recommended)
Cutting boards
Cast iron griddle (or cast iron pan or other NON non-stick frying pan for the sear)
Small nitrile gloves
Dish cloths
Chef knives
Vegetable peeler
Tongs
Fish spatula
Serving dishes for presentation
Blender/Vitamix
Cooking Instructions
Seared Lengua Tacos
Place garlic, tongue, onion, orange, cinnamon, cloves and salt in the pot. Cover with water, bring to boil. Reduce heat, then cover and simmer for 5-6 hours til tender.
Remove tongue and allow to cool. Peel the skin off the tongue, slice into 1-2cm thick slices.
Heat a griddle on the stove, then season sliced tongue with hardcore carnivore. Add a little oil to the griddle, then sear each of the tongue slices on each side for 2 minutes until crispy.
Chop tongue then assemble into a taco, topping with onions and coriander and the burnt salsa.
