It was almost like Chekhov's bull penis in its inevitability. I'd spotted the foam trays of "pizzle" in the offal section of Fei Long, my favorite pan-Asian market, and done the inevitable snickering and Tweeting, but I knew somewhere deep within that it was only a matter of time before I took the bull by the horns and figured out a way to stick it in the Instant Pot. Most penis-based recipes make no bones about the fact that it takes an awfully long time to cook down, but when you apply the right kind of pressure, it all comes together pretty quickly.
Chilaquiles? Why not. Because my gut is broken, I have to steer this recipe Paleo and use grain-free chips and egg tofu in lieu of cheese, but the flavorful tomatillo and kumquat salsa adds a bright burst of flavor that kept the Extra Crispy video crew coming back for more.
Bull Penis Chilaquiles (a.k.a. Penisquiles)
Bull penises, about 1 pound
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or 2 jalapeño peppers, stemmed, seeded, and diced
1 cup kumquats, seeded, sliced into rounds
1/2 white onion, diced
2 garlic cloves, minced
Cilantro, thyme, and oregano to taste
Salt to taste
1 cup chicken stock
Tortilla chips (I use Siete grain-free chips)
Cut open the penises lengthwise, remove and discard the urethra and trim any excess skin, rinse thoroughly.
Add the penises, salt, vegetables and fruit, and 1/4 cup water to the Instant Pot and pressure cook on high for 30 minutes. Perform a manual release and pour out excess liquid. Add cilantro, thyme, oregano and saute until the mixture is slightly thickened.
Beat two eggs, stir in to the penises and sauce. Add as many chips as you'd like along with chicken stock. Saute until the chips are softened.
Scoop the chips, vegetables, fruit, and penises, into a bowl. Top with sliced egg tofu and flowering chives.