Chorizo, Bacon and Tongue Tacos with Guacamole and Pickled Onions

Info

Course:
Main Course
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner

Yield

100 tacos

Ingredients

TACOS

4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
Queso anejo and cilantro (for garnish)

GUACAMOLE

3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas

Directions

TACOS

Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes.

Fry bacon, remove and drain. Add onions to fat and caramelize.

Separately, cook chorizo until cooked through and browned.

Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns.

Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.

GUACAMOLE

Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt.

Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain.

Warm tortillas on slightly oily griddle.

Top with tongue mixture, guacamole, onion, queso anejo and cilantro.

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