Scrub the tongue thoroughly with water and place in a large pot with enough salted water to cover the top of the tongue. Bring just to a boil over medium high heat; lower temperature to medium, and allow the tongue to cook for approximately 3 hours, covered, until no longer pink (cook approximately 50 minutes per pound of tongue). Check for doneness by piercing the thickest part with a knife. It should enter easily when the tongue has cooked.
Remove the tongue from the pot, and allow to cool until it is just able to be handled without be burning yourself. The tongue needs to be skinned while it is still warm.
NOTE: If you allow too much cooling, it will be difficult to peel the skin off. When the cooked tongue is still very warm, but not hot, the skin will almost fall from the meat.
Once it is peeled, clean cartilage, chop the tongue diagonally against the grain into 1/4 inch cubes.
Fry bacon, remove and drain. Add onions to fat and caramelize.
Separately, cook chorizo until cooked through and browned.
Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns.
Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.
Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt.
Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain.
Warm tortillas on slightly oily griddle.
Top with tongue mixture, guacamole, onion, queso anejo and cilantro.
On episode 3 of Top Chef Masters, Rick Bayless; tongue tacos won the elimination challenge. Since then, due to popular demand, they've added tongue tacos to the menu at Frontera Grill and they actually sell out most nights.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 210 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 24.3mg||7 %|
|Sodium 533.5mg||18 %|
|Potassium 634.9mg||17 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 63.6g|
|Protein 15.5g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 559
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