Cemitas de Lengua (Mexican Tongue Sandwiches)

Name: Cemitas de Lengua (Mexican Tongue Sandwiches)
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 to 3 ripe avocados; 425 grams black beans, drained, 3 tablespoons liquid reserved; 3 Tbsps vegetable or canola oil; 118 milliliters crema or sour cream; 3 leaves A few iceberg lettuce, shredded; 4 servings Kosher salt and freshly ground black pepper; 113 grams fresh Mexican cheese, such as Oaxaca cheese; 2 mediums onions; 4 to 6 cemita rolls, halved and lightly toasted when ready to serve; 1 tomato, thinly sliced; 1 cow or veal tongue, about 1 1/2 pounds

You can never have too many main course recipes, so give Cemitas de Lengua (Mexican Tongue Sandwiches) a try. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 22g of protein, 41g of fat, and a total of 706 calories. Head to the store and pick up mexican cheese, a few leaves iceberg lettuce, kosher salt and pepper, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Place tongue in a medium saucepan Split one onion in half and add to pot.

Ingredients you will need

Onion

Equipment you will use

Sauce Pan

Pot

Add cold water to cover and season generously with salt.

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Water

Salt

Place on a burner over high heat. Bring to a boil, then reduce heat to lowest setting. Cover and cook until completely tender, about 2 1/2 hours, topping up with extra water if necessary.

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Water

Transfer tongue to cutting board and discard cooking liquid (or save, if desired). Carefully peel outer membrane off of tongue and discard. Chop tongue into 1-inch pieces.

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Cutting Board

Finely dice remaining onion.

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Onion

Heat one tablespoon oil in a large skillet over medium heat until shimmering.

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Cooking Oil

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Frying Pan

Add onions and cook, stirring frequently until softened but not browned, about 5 minutes.

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Onion

Add the beans and 3 tablespoons liquid and cook, stirring frequently, until heated through.

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Beans

Remove from heat and set aside. Using a potato masher, food mill, or food processor, mash beans until chunky puree is formed. Season to taste with salt and pepper.

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Salt And Pepper

Potato

Beans

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Food Processor

Potato Masher

Transfer to a bowl and wipe out skillet.

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Frying Pan

Bowl

Heat remaining two tablespoons oil over high heat until shimmering.

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Cooking Oil

Add tongue and cook without moving until well browned on first side, about 2 minutes. Toss and continue to cook until browned on all sides, about 10 minutes total. Season to taste with salt and pepper.

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Salt And Pepper

Spread a few spoonfuls of black bean mash on the bottom half of each toasted roll.

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Spread

Roll

Add the tongue, then layer in avocado, lettuce, tomato, and cheese. Spoon over with crema, then add the top bun.

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Avocado

Lettuce

Cheese

Tomato

Mexican Crema

Roll

Serve immediately.

Equipment

Ingredients

Servings:

to 3 ripe avocados 425grams

black beans, drained, 3 tablespoons liquid reserved 3Tbsps

vegetable or canola oil 118milliliters

crema or sour cream 3leaves

A few iceberg lettuce, shredded 4servings

Kosher salt and freshly ground black pepper 113grams

fresh Mexican cheese, such as Oaxaca cheese 2mediums

onions 4

to 6 cemita rolls, halved and lightly toasted when ready to serve 1

tomato, thinly sliced 1

cow or veal tongue, about 1 1/2 pounds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.