Beef Tacos de Lengua (Beef Tongue Tacos)

Name: Beef Tacos de Lengua (Beef Tongue Tacos)
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 3
Cuisine: Mexican
Ingredients: 1 kilograms beef tongue; 2 larges onions, peeled; 1 clove The from 1 head (yes an entire head) of garlic, peeled and crushed; 6 bay leaves; 1 Tbsp peppercorns; 2 Tbsps salt; 1 serving Vegetable oil; 3 Corn tortillas (2 to per person); 1 serving Salsa verde; 1 serving Avocados; 1 serving Cilantro; 1 serving Chopped red onion; 1 serving Thinly sliced radishes for garnish

Beef Tacos de Lengua (Beef Tongue Tacos) is a gluten free, dairy free, and דל פחמימות, recipe with 3 servings. One portion of this dish contains around 82g of protein, 101g of fat, and a total of 1361 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have bay leaves, onion, the cloves from 1 head of garlic, and a few other ingredients on hand, you can make it. It works well as a Mexican main course. From preparation to the plate, this recipe takes roughly 4 hours. Delicious Beef Tongue Tacos, Red Wine Braised Beef Tongue Tacos, and Beef Tacos with Avocado Sauce (Tacos de Carne con Salsa de Aguacate) are very similar to this recipe.

Instructions

Simmer the tongue: Fill a large (12-quart if you have one) stock pot two-thirds full with water.

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Stock

Water

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Pot

Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt.

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Whole Garlic Cloves

Peppercorns

Bay Leaves

Onion

Salt

Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender.

Remove the skin-like covering:

Remove tongue from water and let cool for a couple of minutes.

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Water

Notice the light colored skin-like covering over most of the tongue. Using your fingers, and/or a sharp small knife, remove this covering and discard.

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Knife

Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Arturo removes this patch (as does his mother when she prepares tongue) because it is a little rough. It's perfectly edible though, so keep it attached if you want.

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Meat

Slice and sauté the tongue: Slice the tongue in 1/4-inch slices. (If you are not preparing the whole tongue for tacos, you can return whatever tongue you do not slice to the cooking water to soak.)

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Water

Heat a little oil in a frying pan on medium high and sauté the slices on both sides until they are lightly browned.

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Cooking Oil

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Frying Pan

Remove from pan and slice first into strips, then crosswise again so that you end up with small cubes.

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Frying Pan

Assemble the tacos: Soften tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla).

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Tortilla

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Microwave

Stove

Place a large spoonful of meat in the center of a tortilla.

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Tortilla

Meat

Add a spoonful of salsa verde and some chopped avocado, onion, and chopped fresh cilantro.

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Fresh Cilantro

Salsa Verde

Avocado

Onion

Garnish with radish slices.

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Radish

Equipment

Ingredients

Servings:

1kilograms

beef tongue 2larges

onions, peeled 1clove

The from 1 head (yes an entire head) of garlic, peeled and crushed 6

Corn tortillas (2 to per person)1serving

Salsa verde 1serving

Avocados 1serving

Cilantro 1serving

Chopped red onion 1serving

Thinly sliced radishes for garnish

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Tacos. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.