Tacos de Lengua

Name: Tacos de Lengua
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 bay leaves; 2 Tbsps duck fat, pork fat, or canola oil; 1 small carrot, peeled and roughly chopped; 6 stems cilantro; 16 corn tortillas (warmed according to these instructions); 2 cloves garlic; 4 servings Guacamole; 4 servings Tomatillo sauce; 4 servings Kosher salt and freshly ground black pepper; 4 servings Wedges of lime; 946 milliliters low sodium homemade or store-bought chicken stock; 1 medium onion, split in half; 4 servings Chopped onions and cilantro; 4 servings Queso fresco or feta; 4 servings Fresh salsa; 1 whole cow or veal tongue (see note above)

Need A mixture of corn tortillas, guacamole, queso fresco, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 4 hours and 30 minutes.

Instructions

Place tongue, onion, bay leaves, carrot, and garlic in a saucepan just big enough to hold them.

Ingredients you will need

Bay Leaves

Carrot

Garlic

Onion

Equipment you will use

Sauce Pan

Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is). Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, four to six hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.

Ingredients you will need

Chicken Broth

Water

Equipment you will use

Pot

Carefully remove tongue to a cutting board. Strain stock and discard solids, reserving liquid for another use. Peel the outer membrane off the tongue and discard. Roughly chop tongue into 1/2-inch pieces. Tongue can be prepared up through this step up to 5 days in advance. Store in an airtight container or zipper-lock bag in the fridge.

Ingredients you will need

Stock

Equipment you will use

Cutting Board

When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering.

Ingredients you will need

Lard

Cooking Oil

Equipment you will use

Frying Pan

Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas. Top as desired.

Ingredients you will need

Corn Tortilla

Wrap

Equipment

Ingredients

Servings:

bay leaves 2Tbsps

duck fat, pork fat, or canola oil 1small

carrot, peeled and roughly chopped 6

stems cilantro 16

corn tortillas (warmed according to these instructions)2cloves

garlic 4servings

Guacamole 4servings

Tomatillo sauce 4servings

Kosher salt and freshly ground black pepper 4servings

Wedges of lime 946milliliters

low sodium homemade or store-bought chicken stock 1medium

onion, split in half 4servings

Chopped onions and cilantro 4servings

Queso fresco or feta 4servings

Fresh salsa 1

whole cow or veal tongue (see note above)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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 Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.