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:
covered percent of daily need
