Braised Beef Tongue, Fried Masa, Beef Vinaigrette, and Salsa Verde

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Fried Masa: (Yield: 10 Servings)
1 cup Maseca corn masa mix
¾ cup warm water
¼ teaspoon salt
Pickled Red Spring Onions: (Yield: 1 cup)
½ cup red wine vinegar
1 teaspoon coriander seeds
2 tablespoons salt
1 teaspoon peppercorns
¼ cup honey
1 cup julienned red spring onion
Warm Beef Vinaigrette: (Yield: 1 quart)
2 cups pickle brine from red onions
½ tablespoon Dijon mustard
3 cups beef fat, cold
Salsa Verde: (Yield: 1 quart)
5 ounces cilantro, stems removed
3 ounces parsley, stems removed
1 ounce basil
¾ ounce mint
1½ cups canola oil , divided
½ cup water
1¾ ounces Dijon mustard
2 ounces capers
1 ounce sambal
1 ounce honey
Braised Beef Tongue: (Yield: 1 Serving)
½ tablespoon blended oil
5 slices beef tongue, braised and cleaned
1½ ounces Fried masa, broken into pieces
¼ cup tongue braising liquid
1 cup frisée, cut into 2-inch lengths
1½ tablespoons pickled red spring onions
2 tablespoons Warm Beef Vinaigrette
To Assemble and Serve
¼ hard-boiled egg, chopped
½ tablespoon pickled red spring onions
½ teaspoon fresh mint, parsley and cilantro, chopped


For the Fried Masa: Heat some fryer oil to 350°F. Meanwhile, mix the Maseca, water and a little salt together well. Rest the dough slightly, for about 3 to 5 minutes. With moistened hands, portion the dough into 1-ounce balls. Press the balls with a tortilla press as thinly as possible. Fry the masa in the preheated oil, flipping over halfway through to crisp both sides. Season with more salt. The dough can be held in the cooler for up to 6 hours if covered with plastic wrap

For the Pickled Red Spring Onions: Combine the red wine vinegar, coriander seeds, salt, peppercorns, and honey in a sauce pot. Bring to a boil and remove from heat. Strain the liquid over the onions and let cool. When cool, strain onions from the liquid, reserving the brine.

For the Warm Beef Vinaigrette: In a large skillet, reduce the brine from the Pickled Red Spring Onions by half and whisk in the mustard. In small batches, melt in the beef fat and whisk. Season with salt.

For the Salsa Verde: Divide each of the herbs—the cilantro, parsley, basil, and mint—in half. Set half aside and combine the other half in a blender with ¾ cup of the canola oil. Pulse until the mixture turns to a purée, adding water if needed. Add in the remaining herbs and the mustard, capers, sambal, honey, and salt. Blend everything together until puréed, but not smooth.

For the Braised Beef Tongue: Heat the blended oil in a pan. When hot, add the sliced tongue and sauté until colored and crisp. Break 1½ ounces of the Fried Masa into pieces then add it to the tongue with the braising liquid and cook until the liquid is completely absorbed by the Fried Masa. Take the pan off heat and add the frisée and the Pickled Red Spring Onions. Top with 2 tablespoons of the Beef Vinaigrette, saving some to finish the dish.

To Assemble and Serve: Mix the 2 tablespoons of the Salsa Verde and the boiled egg together and plate. Top with the Braised Beef Tongue, adding more Warm Beef Vinaigrette and a few more cold Pickled Red Spring Onions on top. Finish with the fresh herbs.