Carnitas style Elk tongue Tacos

Ingredients for 0

• 1 whole elk tongue

• 1 tbs Achiote powder

• 1 cup chicken stock

• 1 sliced red onion

• 1 tbs chopped garlic

• 1 large tomato

• 1 diced white onion

• 1/4 cup chopped cilantro

• Corn tortillas

• Grated cheese

• Green enchilada sauce

• 1/2 cup orange juice w/out pulp

• Sliced lime

Directions

• Step 1

  Bring water to a boil and blanche the elk tongue to remove the outer skin

• Step 2

  Add peeled elk tongue to sous vide bag with the red onion, garlic, achiote powder and chicken stock. Place in waterbath at 70° C for 24 hrs

• Step 3

  Remove the elk tongue and slice into small chunks. Strain out the onions and garlic and save 1/2 cup of the jus.

• Step 4

  In a large skillet sauté the saved onion and garlic until soft or at a low heat to caramelize the onions.

• Step 5

  Add the elk tongue, saved jus and the orange juice and cook at high heat until the liquid has evaporated and the elk tongue is crispy on the outside (may need to do this in batches depending on the skillet size to get a crust on the tongue).

• Step 6

  While the elk is cooking dice the tomato and combine with the white onion and cilantro. This is a garnish for the tacos. Add salt and/or olive oil as needed or required. Optional can add sliced jalapeño or fresh green chillis.

• Step 7

  Toast the tortillas preferably over a gas burner, or can broil lightly in an oven/toaster oven.

• Step 8

• Finishing Steps

• Step 0

  Make the tacos and garnish with the green enchilada sauce, diced tomato/onion/cilantro and grated cheese, squeeze lime over the top and enjoy! Optional garnish: sliced fresh avocado and/or sour cream

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