BEEF-TONGUE TOSTADAS

Cuisine - - FIONA SMITH -

SERVES 6 / PREPA­RA­TION 20 MIN­UTES / COOK­ING 6 HOURS PLUS 15 MIN­UTES

While tongue takes a long time to cook, it doesn’t need any at­ten­tion and can be cooked a few days in ad­vance. This is also good cooked in the slow cooker if you have one. These tostadas are also great as fin­ger food , just top your favourite corn chips with the tongue and salsa just be­fore serv­ing.

1 beef tongue, (about 1kg weight)

1 onion, quar­tered

2 bay leaves

1 ta­ble­spoon pep­per­corns bunch green stalks such as cel­ery leaves,

pars­ley or co­rian­der stalks

1 cup co­rian­der leaves

1 red onion, finely chopped

2 ta­ble­spoons mint, finely chopped 1 ta­ble­spoon oregano, finely chopped 3 jalapeno or other green chillies, de­seeded

and finely chopped juice of one lime plus ex­tra lime to serve 1 tea­spoon sugar

½ tea­spoon salt

5 ta­ble­spoons olive oil

½ tele­graph cucumber

8 x 10-12cm soft tor­tillas, corn or flour 1 av­o­cado, sliced in 8 sesame seeds to sprin­kle

Heat the oven to 150°C.

Scrub the tongue and put in a Dutch oven with the onion, bay, pep­per­corns and greens, cover with wa­ter and sea­son well with salt. Put in the oven and cook for 6 hours un­til very ten­der. Re­move the tongue from the wa­ter, cool enough to han­dle but still warm, and peel off the tough outer skin and dis­card. Shred the meat and set aside.

For the cucumber pico de gallo salsa, finely chop half the co­rian­der leaves and put in a bowl with the red onion, mint, oregano, chilli, lime, sugar and salt and fi­nally stir in 3 ta­ble­spoons of the olive oil. Set aside for a few hours for the flavours to de­velop.

Just be­fore serv­ing, heat the oven to 200°C.

Cut the cucumber in half length­wise, scrape out the seeds and dis­card. Chop the cucumber finely and com­bine with the onion and herb mix­ture and the re­main­ing co­rian­der.

Ar­range the tor­tillas on an oven tray, brush with a lit­tle of the re­main­ing oil and sprin­kle with salt. Bake for 10 min­utes un­til crunchy.

Heat a large fry­ing pan to hot, heat the re­main­ing oil then add the shred­ded tongue and fry to heat through and brown.

Pile the tongue onto the tostadas and top with the salsa. MATCH WITH A Span­ish ver­mouth such as Ver­mouth Padró & Co. Do­rado Amargo Suave. It of­fers dry wood­land herbs, min­eral bal­samic and bit­ter­sweet flavours.

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