Sous-Vide 101: Tacos de Lengua

Sous-Vide 101: Tacos de Lenguan is a Mexican side dish. Watching your figure? This gluten free and dairy free recipe has 340 calories, 7g of protein, and 10g of fat per serving. This recipe serves 4. For 99 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires veal, onion, cilantro, and corn tortillas. 98 people were impressed by this recipe. From preparation to the plate, this recipe takes about 72 hours. Overall, this recipe earns a pretty good spoonacular score of 59%. Similar recipes include Sous-Vide 101: Spicy Rubbed Pork Chops with BBQ Sauce, Sous Vide Salmon, and Sous Vide Salmon.

Servings: 4

 

Ingredients:

2 tablespoons duck fat, pork fat, or canola oil

4 chipotle chilis in adobo sauce, plus 1 tablespoon sauce

6 stems cilantro

16 to 24 corn tortillas

Kosher salt and freshly ground black pepper

1 lime

1 medium onion, split in half

chopped onions, scallions, cilantro, and limes for serving

1 roma tomato, split in half

1 cow or veal tongue, about 1 1/2 pounds

Equipment:

sieve

bowl

cutting board

blender

frying pan

Cooking instruction summary:

Procedures 1 Season tongue with salt and pepper and place in vacuum bag with cilantro, onion, tomato, and fat. Cook at 170°F until completely tender, at least 24 hours, and up to 48. Place bag in ice bath and cool completely, about 15 minutes. 2 Open bag carefully and pour contents into large wire-mesh strainer set over bowl. Transfer tongue to cutting board and discard remaining solids. Carefully peel outer membrane off of tongue and discard. Chop tongue into 1/2-inch pieces. 3 Combine chipoles, adobo sauce, and half of liquid from tongue in blender and blend until smooth. Season to taste with lime juice and salt. Set aside. Combine tongue and remaining liquid in heavy-bottomed 10 or 12-inch skillet. Bring to a simmer over high heat, reduce to medium and cook, stirring frequently, until liquid is reduced and tongue has started to crisp, about 8 minutes. Season to taste with salt and pepper. 4 To serve, wrap a scoop of tongue in a double layer of corn tortillas. Top with chipotle sauce and diced onions, scallions, or cilantro as desired. Pass additional lime wedges.

 

Step by step:


1. Season tongue with salt and pepper and place in vacuum bag with cilantro, onion, tomato, and fat. Cook at 170°F until completely tender, at least 24 hours, and up to 4

2. Place bag in ice bath and cool completely, about 15 minutes.

3. Open bag carefully and pour contents into large wire-mesh strainer set over bowl.

4. Transfer tongue to cutting board and discard remaining solids. Carefully peel outer membrane off of tongue and discard. Chop tongue into 1/2-inch pieces.

5. Combine chipoles, adobo sauce, and half of liquid from tongue in blender and blend until smooth. Season to taste with lime juice and salt. Set aside.

6. Combine tongue and remaining liquid in heavy-bottomed 10 or 12-inch skillet. Bring to a simmer over high heat, reduce to medium and cook, stirring frequently, until liquid is reduced and tongue has started to crisp, about 8 minutes. Season to taste with salt and pepper.

7. To serve, wrap a scoop of tongue in a double layer of corn tortillas. Top with chipotle sauce and diced onions, scallions, or cilantro as desired. Pass additional lime wedges.


Nutrition Information:

Quickview
340k Calories
7g Protein
10g Total Fat
59g Carbs
9% Health Score
Limit These
Calories
340k
17%

Fat
10g
16%

  Saturated Fat
1g
6%

Carbohydrates
59g
20%

  Sugar
6g
7%

Cholesterol
0.21mg
0%

Sodium
436mg
19%

Get Enough Of These
Protein
7g
14%

Fiber
10g
41%

Phosphorus
359mg
36%

Manganese
0.48mg
24%

Vitamin A
1093IU
22%

Magnesium
86mg
22%

Vitamin B6
0.35mg
18%

Vitamin C
13mg
17%

Vitamin K
15µg
15%

Vitamin E
1mg
12%

Calcium
112mg
11%

Iron
2mg
11%

Potassium
384mg
11%

Copper
0.22mg
11%

Zinc
1mg
10%

Vitamin B1
0.15mg
10%

Selenium
6µg
10%

Vitamin B3
1mg
9%

Folate
26µg
7%

Vitamin B2
0.1mg
6%

Vitamin B5
0.29mg
3%

covered percent of daily need
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