Wagyu tongue huarache

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Huaraches – literally meaning 'sandals' – are a delicious Mexican dish made with corn tortillas in the shape of the eponymous shoe. Santiago Lastra uses three different types of corn masa to get his striking, striped huarache, which is filled with tender wagyu beef tongue from family-run butchers HG Walter, and a creamy camelina seed purée.

First published in 2024

Santiago, on his relationship with HG Walter, says: 'I love working with HG Walter because the quality of the meat is always so good and they are incredibly consistent and reliable. I also love the fact that they support small producers.'

Ingredients

Metric

Imperial

Spicy pickles

Tongue

Camelina seed cream

Wagyu huarache

  • 420g of corn masa, fresh, or 210g dried corn masa and 210g water mixed together
  • 120g of wagyu fat

Garnish

Equipment

  • Tortilla press or rolling pin

Method

1

Begin by making the spicy pickles a day ahead. Bring the water, sugar, vinegar and Scotch bonnets to a simmer. Cook for 10 minutes

2

Meanwhile, peel the beetroot and kohlrabi, and slice them thinly on a mandolin, then place in a heatproof, lidded container

3

Pour the hot pickling liquid over the vegetables, and then cover and allow to pickle overnight

4

Simmer all the ingredients for the tongue together for 2 hours 45 min

5

Once cooked, let the tongue rest at room temperature until cool enough to handle, then remove the skin and any gristle and set aside

6

Preheat the oven to 180°C

7

Wrap the garlic in foil, and roast for about 15 minutes, or until soft. Once cool enough to handle, remove the garlic skin and weigh out 20g of roasted garlic

8

Lightly toast the camelina seeds until fragrant

  • 90g of camelina seeds
9

Blend 50g seeds (reserving the remainder for garnish) with the 20g roasted garlic and the water, then emulsify in the oil and season to taste. Keep warm until ready to use

  • 40g of water
  • 20g of olive oil
  • salt
10

To make your huaraches, divide the masa into 35g balls. Press each ball into a rough oval shape by hand, and then use a tortilla press to flatten them out

  • 420g of corn masa, fresh, or 210g dried corn masa and 210g water mixed together
11

Heat up the wagyu fat in a pan, and then fry the huaraches on both sides

  • 120g of wagyu fat
12

Once the huaraches are fried, preheat the grill

13

Grill the tongue on just one side before cutting into thin slices

14

Place a huarache on each plate, spread the camelina seed cream on top of it, followed by the reserved toasted camelina seeds. Then place the slivers of tongue on top, and dress the tongue with the hazelnut oil

  • 120g of hazelnut oil
15

Serve the huaraches with the slices of pickles on the side, garnished with the wild chervil

First published in 2024

Blending Mexican dishes and techniques with British ingredients, Santiago Lastra treads a never-seen-before culinary path at his beautiful London restaurants KOL and Fonda.

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