Veal Tongue, Sikil Pak, and Brussels Sprouts Pico de Gallo

Adapted by
February 2015
Yield: 6 servings


Veal Tongue
4 liters water
175 grams kosher salt
2 grams pink salt
75 grams brown sugar
½ teaspoon ground allspice
3 cloves garlic, peeled
2 bay leaves
50 grams olive oil
2 veal tongues
Ha'Sikil P'ak
6 Brunetto tomatoes
30 grams pumpkin seeds, roasted
3 cloves garlic, peeled
30 grams coarsely chopped white onion
5 grams key lime juice
10 grams cilantro leaves
5 grams hoja santa leaves
3 grams epazote
1 habanero, charred and deveined
Brussels Sprouts
20 purple Brussels sprouts, trimmed and halved
grapeseed oil
15 grams minced white onion
10 grams lime juice
5 grams minced serrano chile
10 grams cilantro chiffonade
To Assemble and Serve
olive oil
sea salt


Veal Tongue

To a pot, add water, salts, sugar, allspice, garlic, and bay and bring to boil. Remove from heat and steep 10 minutes. Strain and cool completely. Place tongues in brine (making sure brine covers tongue completely) and refrigerate 5 days. Drain tongues, transfer to vacuum bag with olive oil, and seal. Heat a water bath to 70°C and cook sous vide for 24 hours. Cool tongues, peel outer membranes, and cut into 4-ounce portions.

Ha' Sikil P'ak

In a food processor, blend all ingredients and season with salt.

Brussels Sprouts

Pan fry Brussels sprouts until crisp, drain on paper towels, and season with salt. In a bowl, combine onion, lime, and Serrano with Brussels sprouts. Fold in cilantro and season with salt.

To Assemble and Serve

Coat a cast iron skillet with olive oil and sear Tongue until golden brown on all sides. Cut each portion into six slices and place on right side of serving plate. Put a tablespoon of Ha' Sikil P'ak next to Tongue. Top Tongue with Brussels Sprouts. Finish with sea salt.