Torta de Lengua with Tomatillos and Breakfast Radishes

Adapted by
June 2011
Yield: 10 Servings


Beef Tongue
1 beef tongue
white wine
10 tomatillos
3 whole garlic cloves
1 whole onion
1 jalapeno
1 ounce cilantro, chopped Salt
Juice of 2 lemons
1 pinch sugar
To Assemble and Serve
1 breakfast radish, thinly shaved
Fresh tomatillo cubes
Thinly shaved red onion
olive oil
lemon juice
Sliced bread


For the Beef Tongue:
Soak the tongue in wine for 3 hours. Braise the tongue and mirepoix in water until soft. While the tongue is still warm, remove the tough outer skin. Chill. When ready to serve, slice the tongue.

For the Tomatillos:
Char tomatillos, garlic, onion, and jalapeno, and roughly chop. Combine the charred vegetables with the cilantro, and blend. Season with salt, lemon juice, and touch of sugar.

To Assemble and Serve:
Heat the tongue with tomatillo salsa. Garnish with the radish, chives, fresh tomatillo cubes and red onions, all tossed with olive oil and lemon juice. Assemble the sandwich ingredients on the bread.