The 'Try Everything Once' Taco

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Season the beef tongue heavily with salt and pepper and put it in a heavy-duty zip bag (or vacuum bag) with the chopped onion, tomatoes, garlic and cilantro.
2. Heat the sous vide water to 170°F (77°C).
3. Keep the bag open and lower it into the water so the water pressure pushes the air out; then seal it.
4. Cook sous vide for 24 hours, or up to 48 hours.
5. The next day, remove the tongue and keep the juices and vegetables.
6. Blend the vegetables and juices into your favourite hot sauce for a quick beefy salsa.
7. Peel the outer skin off the tongue by sliding a finger under the lining and pulling.
8. Slice the tongue thinly, cut into smaller pieces, and crisp them on a medium-hot griddle or cast iron until the fat renders and the meat is crispy.
9. Serve in warm tortillas with pickled onions, cilantro and the beefy hot sauce.
10. For the pickled onions: put the sliced red onion, cumin seeds, peppercorns, halved garlic, white vinegar, salt, sugar and enough water to just cover the onions in a saucepan.
11. Bring to a boil over medium heat and boil for 3 minutes.
12. Remove from the heat, pour into a glass jar, and let stand several hours before serving. Keeps for weeks in an airtight container in the fridge.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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