Ingredients with Measurements:
- 1 lb. beef brain (sesos)
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup vegetable oil
- 12 corn tortillas
- Toppings: chopped onion, chopped cilantro, lime wedges, hot sauce
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Clean the beef brain by removing any excess fat, veins, or membranes. Rinse under cold water and pat dry with paper towels.
2. Cut the beef brain into small pieces and set aside.
3. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Dredge the beef brain pieces in the flour mixture, shaking off any excess.
6. Carefully place the beef brain pieces in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
7. Using tongs, remove the crispy beef brain pieces from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. Warm the corn tortillas in a dry skillet or on a griddle.
9. Assemble the tacos by placing a few pieces of crispy beef brain on each tortilla and topping with chopped onion, chopped cilantro, a squeeze of lime juice, and hot sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 16g
Protein: 8g
Substitutions for ingredients:
- Beef brain can be substituted with beef tongue or beef cheeks.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Corn tortillas can be substituted with flour tortillas or hard taco shells.
Variations:
- Add shredded lettuce, diced tomatoes, or shredded cheese as additional toppings.
- Serve with a side of guacamole or salsa.
- Make a breakfast version by serving the crispy sesos with scrambled eggs and breakfast potatoes.
Tips and tricks:
- Make sure to clean the beef brain thoroughly before cooking.
- Use a shallow dish for the flour mixture to prevent clumping.
- Fry the beef brain in batches to prevent overcrowding in the skillet.
- Drain the crispy beef brain on a paper towel-lined plate to remove excess oil.
Storage instructions:
Leftover crispy sesos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover crispy sesos in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the crispy sesos tacos on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
Chopped onion, chopped cilantro, lime wedges, hot sauce
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans
Troubleshooting advice:
- If the flour mixture is not sticking to the beef brain, try patting the beef brain dry with paper towels before dredging in the flour.
- If the beef brain is not crispy, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Always wash your hands and work surfaces before and after handling raw meat.
- Cook the beef brain to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Crispy sesos tacos are a popular street food in Mexico and other Latin American countries. Beef brain has been consumed for centuries and is considered a delicacy in many cultures.
Flavor profiles:
Crispy sesos tacos have a crispy, savory, and slightly creamy texture with a mild beef flavor. The toppings add a fresh and tangy contrast to the dish.
Serving suggestions:
Serve the crispy sesos tacos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican