Zinc’s exec chef Dave Omar made the tostados served at Indulgence with a mixture of lamb tongue and heart. “That was the biggest eye opener for most people, so much flavour,” says chef Omar. You could also use roasted shoulder.
Kitchen: Zinc Restaurant
Paired with: D’Angelo Pinot Noir.
| 12 | corn tortillas |
| 2 c | cooked lamb of your choice |
| Bean Paste (recipe follows) | |
| Pepper sauce (recipe follows) | |
| Lime Crema recipe follows) | |
| mixed greens for garnish |
Bean Paste
| 1 c | dry great northern bean |
| 1 small | whole onion |
| 4 cloves | garlic |
| ½ t | kosher salt |
| ½ t | cumin |
| ½ t | coriander |
| 1 t | dried oregano |
| ½ t | paprika |
| ½ t | fine black pepper |
Place beans in a large container and top with cold water, soak overnight in fridge. Remove from fridge, strain, discarding any husks and rinse well. Place in large pot and cover with cold water, cook until soft. Remove from heat, strain and reserve liquid. Add seasoning and 2 cups liquid back to the beans, onion and garlic mix. Puree until smooth. Add liquid ½ cup at a time to ensure the puree is smooth.
Heat 1 tbsp canola oil in a large sauté pan and add bean puree. Cook, while constantly moving beans around the pan, scrapping the bottom often to ensure it does not stick. It is ready when all extra moisture is gone and the bean puree has turned a slight tan color. Reserve.
Pepper Sauce
| 2 med | red peppers, roasted skin and seeds removed |
| 100 ml | (about 2/3 c) chipotle in adobe sauce |
| 1 T | tomato paste |
| 1 t | fresh lemon juice |
| ½ t | salt |
Place all ingredients into a food processor and purée. Store in the refrigerator for up to three days or frozen for up to 6 months.
Lime Crema
| 1 c | sour cream |
| zest and juice of 2 limes (to make 1 T juice) | |
| ½ t | paprika |
| ¼ t | black pepper |
| ½ t | kosher salt |
Place all ingredients into a mixing bowl and whisk together to incorporate. Store in a squeeze bottle to decorate tostado.
Cook tortillas one at a time in an oiled pan briefly until a bit charred.
To assemble: Place 1 tablespoon of bean puree on a tortilla. Top with lamb mixture, pepper sauce and greens. Drizzle with lime crema.
Makes about 12 tostados.