Ingredients for the tongue:
- 1 beef tongue
- 5g of oregano
- 5g of paprika
- 3g of cumin
- 50ml of vinegar
- 100 ml of mild olive oil
- Salt
- Pepper
Ingredients for corn tortillas:
- 500g of white corn flour
- 300g of water
- 10g of salt
Ingredients for the garnish:
- Tomato concasse
- Brunoise-cut scallion
- Chipotle mayonnaise
Elaboration:
First, mix the oregano, the paprika, the cumin, the vinegar and the oil. Then, cover the seasoned tongue with this mixture and vacuum pack at 99%. Let it marinade for 12 hours. The vacuum will accelerate the marinating process and the flavours of the marinade will penetrate much more quickly.
Once the 12 hours have passed, cook the tongue for 8 hours at 90ºC (194ºF). The vacuum cooking method will concentrate all of the juices and tastes in the piece and the long and prolonged cooking will make the meat very tender.
Once the tongue is cooked, peel it and reduce the juices to make a sauce.
Fillet the tongue and mix it with its juice. Set aside.
For the tortillas, mix all of the ingredients and leave to stand for 30 minutes. Shape the tortillas and cook them in a pan or on a griddle.
To finish, fill the tortillas with the tongue, the garnish and the mayonnaise.
