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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.
A rich and savory spread that, at its best, can rival any pâté.
Tongue slowly stews in its own juices when cooked sous vide.
Browning is key to great tongue tacos.
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