Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Spicy Ox Tongue Tacos
These tacos use tender ox tongue cooked low and slow with aromatics until it pulls apart, then crisped with chipotle, cumin and a squeeze of lime.
Load the meat into warm corn tortillas with onion, coriander and salsa for a rich, punchy taco night centrepiece.
Method
20m3h 30m3h 50m
- Place the ox tongue in a large pot with the quartered onion, 3 garlic cloves, bay leaves, peppercorns and 1 teaspoon salt, then cover with water.
- Bring to a gentle boil, reduce to a low simmer and cook for 2.5 to 3 hours until the tongue is very tender.
- Lift out the tongue, cool briefly, then peel off the outer skin while warm and discard it.
- Shred or finely chop the meat.
- Heat a frying pan with a splash of oil and fry the remaining minced garlic for 30 seconds.
- Add chipotle paste, cumin and smoked paprika, cook for 30 seconds, then stir in the shredded tongue.
- Season with salt and lime juice and cook for 5 to 7 minutes until the edges caramelise lightly.
- Fill warm tortillas with the meat, diced onion, coriander and salsa, then serve straight away.
Ingredients
- 5 Garlic Cloves divided
- 1 tsp Smoked Paprika
- 0.5 White Onion finely diced
- 1 tsp Black Peppercorns
- 20 g Fresh coriander chopped
- 1.2 kg Ox Tongue rinsed
- 1 tsp Ground cumin
- Sea Salt, to taste
- 1 White Onion quartered
- 1 tbsp Chipotle Paste
- 1 Lime juiced
- 2 Bay Leaf
- 12 Corn tortillas warmed
- Salsa Roja, to serve
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