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Delengua (Beef Tongue) with Corn Salad, garnished with Homemade Kimchi topped off with Sriracha Marinade and wrapped in delicious Fresh Corn Tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock
Delengua (Beef Tongue) ====================== Entertaining? Wanna go exotic? Got a little bit of time? Makes in the neighborhood of 20 tacos. __Ingredients__ * 1 1/2 pounds of cow tongue * 1/2 onion * 2 bay leaves * 1 quart chicken stock * 6 cilantro stems * 1 small carrot, peeled and roughly chopped * 2 cloves garlic * 2 tablespoons Canola Oil __Directions__ 1. Combine tongue, onion, bay leaves, carrot, and garlic in a saucepan. 2. Add stock until mostly covered. 3. Bring to a boil over high heat, reduce to a simmer, cover with lid, and cook four to six hours until completely tender (depends on the size of the tongue). 4. Add water as necessary to keep the tongue mostly submerged. 5. Move tongue to a cutting board. 6. Strain stock and chuck the solids, keeping the liquid for later. 7. Peel the outer membrane off the tongue and discard. Chop tongue into 1/2-inch pieces. When ready to serve, heat oil in a large non-stick skillet set over medium-high heat until shimmering. Add tongue and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. NOTE: The first seven steps can be done well in advance. Should keep in fridge up to five days.
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Corn Salad ========== * 2 Ears of corn * 1 Lime, juiced * Small handful of Cilantro, chopped * A few green onions, chopped * Garlic salt, or Garlic AND salt. I use Trader Joe's Garlic Salt in the grinder usually. Cut the corn off of the cob, and in a mixing bowl mix together corn, lime juice, chopped cilantro and garlic salt. You can tweak any of this stuff as desired. --- This is my first Github commit. I'm glad it's taco related. tags: vegetarian, vegan
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Homemade Kimchi ========= Kimchi will take your taco in a decidedly unrestrained asian direction, but comfort zones were made to be broken. It takes some time to make, as fermentation needs to take place. It also may take some time to acquire a taste for it, but it's worth the effort. __Ingredients__ * 1 napa cabbage * 1/2 cup kosher salt * 12 cups cold water (more if needed) * 8oz daikon radish, cut into matchstick-size strips. * 4 scallions, cut into 1-inch pieces * 1/3 cup Korean red pepper powder * 1/4 cup fish sauce * 1/4 cup minced fresh ginger * 1 tablespoon minced garlic * 2 teaspoons minced Korean salted shrimp * 1 1/2 teaspoons sugar __Directions__ 1. Split the cabbage in half lengthwise, then crosswise into 2-inch pieces; discard the root. Put the cabbage into a large bowl with the salt and toss until the salt is evenly distributed. Add cold water to cover, making sure the cabbage is submerged. Cover with saran wrap and let it sit at room tempurature anywhere form 12-24 hours. 2. Drain the cabbage and rinse in cold water. Gently squeeze to get as much liquid out as you cam, and set the cabbage aside in a smaller bowl. 3. Add the remaining ingredients to the large bowl and mix it all up. Add the cabbage and toss until the cabbage is thoroughly covered. 4. Pack it all into a 2 quart glass jar and close it up. Make sure you get a tight seal. 5. Stick the jar in a dark place for about 24 hours. Open the lid to let out the gasses that have been wanting to get out, then close it up again and put it in the fridge. 6. Wait two more days, and voila, you have kimchi. Some people sya that it's best to wait at least a week before eating; it will last about a month. Lots of other vegetables can be added; play around with it. __Puréed Kimchi__ Thanks to Momofuku, we know that puréeing kimchi takes a lot of the sweater smell out of it, and creates a smoother and rounder flavor, and is fantastic for squeezing onto tacos.
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Sriracha Marinade =================== Alone on a Saturday night, I put on Iron Maiden, cubed up a pork chop and whipped this marinade together: * 2-3 Tbs sriracha sauce * couple pinches of Mexican Oregano * good shake of smokey paprika * tsp or so of ground ancho chile * pinch of salt Get this coated nicely over everything before frying or grilling on high heat. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan