I work in ...

Continue

Your content is being adapted
based on your type of business

+

Ox Tongue Preparation

  • Ox Tongue, skinned 800 g
  • Garlic Cloves, peeled and bruised 30 g
  • White Onions, peeled and sliced into quarters 80 g
  • Ginger, sliced 5 g
  • Bay Leaves 6 pc
  • Black Peppercorns, whole 2 g
  • Water 3 l
  • Tomatoes, seeded and diced 350 g
  • Red Onions, small dice 20 g
  • Pickled Jalapenos (optional) thinly-sliced 120 g
  • Juice from 1 lime 15 ml
  • Pepper to taste
  • Garlic cloves, minced 30 g

Salsa Preparation

  • Lime Juice 5 ml
  • Zest from 1 lime
  • Cumin Powder 2 g
  • Chili Flakes 2 g
  • Coriander leaves, minced 20 g
  • White vinegar 15 ml
  • Honey 15 ml

Presentation

  • Prepared Peruvian dressing
  • Tortillas, small 20 pc
  • Romaine lettuce, finely-shredded 300 g
  1. Ox Tongue Preparation

    • Put the ox tongue, garlic, white onions, ginger, bay leaves, peppercorns, water, Knorr Beef Broth, tomatoes, red onions, jalapenos, Knorr Lime Powder, Knorr Aromat Seasoning Powder, coriander, lime juice, pepper, garlic, Lady's Choice Real Mayonnaise into a braising pan
    • Braise the ox tongue for 2 to 3 hours or until fork-tender
    • Strain the cooked tongue from its broth and let it rest for 10 minutes
    • Using two forks, shred the meat
    • Set aside
  2. Salsa Preparation

    • In a bowl, lime juice, lime zest, Knorr Lime Powder, Knorr Aromat Seasoning Powder, cumin, chilli flakes, coriander leaves, vinegar, honey
    • Taste and adjust seasoning
    • Store in the chiller until ready to use
  3. Presentation

    • Heat the tortillas over a dry pan
    • Fill the heated tortilla with the shredded lettuce, then the shredded ox tongue
    • Drizzle with the dressing
    • Top with a spoonful of salsa
    • Serve immediately
+