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Tongue Tostones

Prep Time: 20 minutes | Cook Time: 3 1/2 hours | Serves: 6-8

  • Rumba® Beef Tongue (1 package)
  • For the Guasacaca:
  • 2 ripe Haas avocados, seeded and roughly diced
  • 1 small onion, quartered
  • 1 small green bell pepper, stemmed, seeded, and roughly chopped
  • 1 medium jalapeño, stemmed, seeded, and roughly chopped (optional)
  • 2 medium cloves garlic
  • 1/2 cup packed roughly chopped fresh cilantro leaves
  • 1/4 cup packed roughly chopped fresh parsley leaves
  • 1/4 cup white vinegar
  • 1 tablespoon lime juice from 1 lime
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper
  • For the Steak:
  • 1 onion
  • 2 cloves of garlic
  • 2 teaspoons of salt
  • For the Tostones:
  • 4 green plantains, peeled and cut into 2-inch pieces
  • Vegetable oil for frying
  • Kosher salt, to taste
  1. To make the guasacaca: Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the workbowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed. With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth. Season sauce with salt and pepper to taste. Transfer to squeeze bottle, cover, and place in refrigerator until ready to use, up to 3 days.
  2. To make the Tongue: Combine beef tongue, salt, garlic and onion in a slow cooker. Cook on low heat for about 3-3½ hours or until soft. Once tongue is done, remove the skin. Chop meat into small pieces
  3. To make the tostones: Fill a cast iron skillet with 1-inch of oil and heat to 375 degrees. Place plantain pieces standing upright in oil and fry until light golden brown, about 3 minutes. Flip and fry second side until browned, another 2 to 3 minutes. Remove to a paper towel lined platter and let sit until cool enough to handle. Using an object with a flat bottomed surface, smash the plantains to about 1/4" in height. Bring oil back to 375 degrees. Working in batches, fry plantains until golden brown on each side, about 1 minutes per side. Remove to paper towel lined plate. Season with salt.
  4. Squeeze gusacaca onto each tostone. Top each with tongue and serve immediately.