Brain Tacos with Bacon Fat Tortillas & Lemon Salsa - Andrew Zimmern

Ingredients

• Juice of 2 Meyer lemons
• Zest of 2 Meyer lemons
• Segments cut from a few other citruses, I like Meyer lemons, pomelos, tangerines and blood oranges
• 6 scallions, minced
• 1 heart of celery with leaves, minced
• 1/2 cup finely diced jicama
• 1 small handful cilantro, minced
• 1 small handful fresh mint, minced
• 1 bunch pink fingertip radishes sliced very thin
• 1/3 cup extra virgin olive oil
• 1 small red hot fresh chile, minced
• sea salt and fresh ground pepper
• 2 pounds fresh calves brains, but pig, goat or lamb brains work really well too
• one diced onion
• 2 ribs diced celery
• 1 dried hot chile
• 1/3 cup lemon juice
• 2 tablespoons kosher salt
• 4 quarts boiling water
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup chilled rendered bacon fat
• 1 1/2 cups water
• 1/4 cup minced scallions
• Avocado slices for serving