Beef tongue in tomato-guero chili sauce (Chef Arturo Fernandez, Raiz)
Mexican cuisine · Rick Bayless · ♥ 337 likes · 10K views · 25 min video
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Ingredients
Method
Techniques
- tomatoes
- garlic
- onion
- olive oil
- broth
Cook tomatoes, garlic and onion in olive oil. Add broth, then a couple of guero chilies and parsley.
Wrap the whole beef tongue in maguey leaves and steam-cook in pulque for 18 hours at 160 degrees (scale not said).
- 1 whole whole beef tongue
- maguey leaves
- pulque
Clean and slice the tongue; place it in a vacuum bag with the sauce.
- potato
- black olives
- capers
- fresh herbs
To plate, pour more sauce over the tongue, nestle in a wedge of potato, and garnish with black olives, capers and fresh herbs.
Plating the tongue, and where it came from