Food Recipes Hub

Tortilla with Arugula and Veal Tongue Recipe

According to this quite ordinary, at first glance, the recipe turns out to be a very tasty sauce. I cooked it three times in three days. The third double portion. I don’t know what, but he really liked this husband. And then there are holidays, kebabs, guests, in general, the sauce came to the place. It is perfectly stored in the refrigerator and is suitable for any vegetable salad, meat. And if you are going on a picnic, and you have homemade tortillas in the freezer, a couple of pieces of any meat, salad and, of course, sauce, a feast of taste in nature is provided for you. Tortillas, if desired, can be replaced with Armenian lavash.

CourseHot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
CuisineUkrainian Cuisine
KeywordFor Experienced, Medium

Servings	Prep Time
6	10minutes

Cook Time

20minutes

Servings	Prep Time
6	10minutes

Cook Time

20minutes

Ingredients

100milliliters Soy sauce
100gram Arugula
2-3pieces Tomatoes
2-3pieces Chicken eggsboiled
300gram Beef tongueboiled
3/4glass Milk
1/2teaspoon Salt
1teaspoon Baking powder
40-50gram Butter
2glasses Flour wheat / Flour
200ml Olive oilor vegetable oil
100ml Vinegar
5-6cloves Garlic
50gram Gingerfresh
1-2teaspoons Sugar
Mayoto taste

Instructions

First prepare the sauce. I have half a glass of this drink. It can be stored in the refrigerator for several months. And over time, it becomes even tastier and thicker. Put all the ingredients for the sauce in a blender: soy sauce, olive oil, vinegar, garlic, ginger.
Whisk everything well until smooth.
If you have the opportunity to buy ready-made tortillas or pita bread, use them. We have pita bread sold at every turn, but I don’t like tortillas, which are simply impossible to find. As a result of long experiments, I found the perfect recipe. When I have free time, I cook them and much more, and then store them in the freezer, in a well-packaged package. Mix flour, salt, sugar and baking powder in a cup. Add grated cold butter.
Rub it with your hands or a spatula, or you can use a blender to crumble.
Gradually add milk or water and knead a rather soft (softer than for dumplings) dough.
Divide it into equal pieces. The size depends on your desire.
Roll out each piece into a flat cake 2-3 mm thick. If it turns out unevenly, cut into plates of the same size.
Bake in a dry pan for a minute on each side. They turn out especially beautifully on a grill pan, in stripes.
Put the finished tortillas on top of each other. Cover with a board or any other flat load so that they are flat without air bumps that form due to baking powder. But without this, they will be rubber. Cover them with a towel so they don’t dry out. If you don’t use them right away, be sure to put them in the packaging. It can be stored in the refrigerator for several days, and in the freezer for a couple of months. If they do dry out and break, reheat in the microwave before use.
Fill the tongue with cold water for a couple of hours. Rinse well again, if necessary, with a brush. Drain and add fresh water, bring to a boil and cook for 5 minutes. Pour in the water and pour in fresh again, add the roots: carrots, onions, bay leaf, salt, pepper and cook until tender over low heat for 1.5-2 hours. Fill the finished tongue with cold water and clean it. Leave to cool completely. Cut 300 g into six tortillas. Cut into strips.
Mix with arugula and tomatoes. I had a cherry.
Smear the tortilla with sauce, you can also use mayonnaise (my children love it so much).
Lay out the salad. Top with pieces of boiled eggs. Wrap the open envelope and tie it with a bow. Put everything in a container and go on a picnic. You can take a bottle of sauce with you. Enjoy your meal.

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