Recipe for Chili with Tongue

Chop the white onions, dice the carrot, and mince the garlic, then sauté everything in a pan over high heat with a little olive oil. Season with salt.

Cut the tongue into strips and add it to the pan.

Add the cumin, oregano, chili, and pepper to toast them well. When they are nicely colored, add the tomato paste. Deglaze with the tomato sauce. Add the red beans. Let it cook for 30 minutes.

Slice the red onions into thin strips, chop the cilantro and pickles. Mix all of this into the cream. Add the juice and zest of the lemon. Season with salt and pepper.

Prepare the salad and season it with just a little olive oil and salt.

Heat the tortillas in a skillet or in the oven. Be careful not to let them become crispy; lightly dampen if necessary.

To finish, for plating, place the chili on half of a tortilla, add salad on top, the cream mixture, and gently fold the tortilla in two, or roll it up!