Since starting my Sous Vide adventure i have been fascinated with converting the great Mexican classics that I see prepared all the time in the tacquerias around me to sous vide.The Midwest is blessed with some amazing Mexican fare and dozens upon dozens of Mexican restaurants, tacquerias and grocery stores dot the landscape in northern Illinois. This is my take on on the great Tacos de Lengua.
Sous-Vide Tacos de Lengua
1 Beef Tongue
5 pearl onions split in half with ends cut off
3 garlic gloves, bruised and cut in half
pinch of Mexican oregano
1 bay leaf
2 large new Mexico red chillies crumbled
generous sprinkle of Adobo Seasoning
pinch of black pepper
2/3 cup chicken stock
Put all ingredients into sous vide bag and cook at 155 for 20-24 hours
Open bag and remove tongue, puree contents of bag in food processor and reserve
Remove outside skin of tongue, discard
chop tongue meat into cubes and place into pureed liquid
Fry meat before filing tacos
Garnish with Cilantro, onion, squeeze of lime juice and salsa roja
Roast some Jalapenos and small bulb onions for a great side treat.
Morning = bomb tacos!
