Wagyu Tongue Huarache Recipe - Great British Chefs
Santiago Lastra here used three different types of corn masa to get his striking, striped huarache, which is filled with tender beef tongue and a creamy camelin
Ingredients
- 1l water
- 350g of caster sugar
- 700g of apple cider vinegar
- scotch bonnet chillies, 5 pieces
- 250g of beetroot
- 250g of kohlrabi
- 1 beef tongue, 500g–1kg
- 3l water
- 12g of salt
- 2g of juniper berries
- 2g of bay leaf
- 2g of black peppercorns
- 5g of chipotle meco chilli
- 40g of garlic cloves, skin on
- 90g of camelina seeds
- 40g of water
- 20g of olive oil
- salt
- 420g of corn masa, fresh, or 210g dried corn masa and 210g water mixed together
- 120g of wagyu fat
- 120g of hazelnut oil
- wild chervil, to garnish
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