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There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
You don't have to worry about tongue getting tough or dry on the grill.
Browning is key to great tongue tacos.
Tongue slowly stews in its own juices when cooked sous vide.
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