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Wagyu tongue huarache by Santiago Lastra of KOL

HG Walter

3 hours 40 minutes

Total Time

1 hour 10 minutes

Prep Time

2 hours 30 minutes

Cook Time


Marination Time



Huaraches, literally meaning 'sandals,' are a delectable Mexican dish crafted with corn tortillas shaped like the footwear they are named after. Santiago Lastra, co-owner of KOL restaurant and a cherished customer and friend of HG Walter, uses three distinct types of corn masa to create his visually striking, striped huarache. This dish features tender wagyu beef tongue from our family-run butchery, complemented by a creamy camelina seed purée. As part of our nose-to-tail campaign with Great British Chefs, which encourages people to incorporate more offal into their diets, this recipe highlights high-quality ingredients' unique flavours and textures.

Wagyu tongue huarache by Santiago Lastra of KOL

What you'll need

What you'll need

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