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Tongue Pâté with Tortilla Chips and Mango-and-Black-Bean Salsa
Provided by: Chef Justin Warner
2 sticks of butter, softened
1 lb. cooked tongue, drained
Salt and black pepper
1 can of black beans
Fresh lime juice
To make the pâté: Drain liquid from the tongue, and place in the food processor. Slowly add two sticks of softened butter. Scrape the sides, and pulse until smooth. Adjust seasoning with cumin, dried oregano, salt, and black pepper. Scrape from the food processor and divide it in to four containers. Refrigerate until you are ready to eat.
To make the chips: Heat some oil to 375 degrees. Tear some corn tortillas by hand into quarters. Fry the chips until they are barely bubbling, and drain and cool them on some newspaper. Sprinkle with kosher salt to taste.
To make the salsa: Peel mangoes and cut off the flesh. Put these in a food processor. Process with cumin, salt, dried oregano, cilantro, and jalapeño to taste, until juicy and smooth. Pass the mix through a chinois so all the mango threads are removed. Drain black beans and fry them until they explode in the oil heated for the chips. This will give them a better texture, and the skins will be a little crisp. Divide the beans and mango juice evenly in four containers. Add lime juice to taste.