Name: Tacos de Lengua Main Course (Mexican - Main Course )
Cuisine: Mexican
Ingredients: Beef Tongue - 1 kg (1 kg); Onion - 1 (1); Garlic - 3 cloves (3 cloves); Bay Leaves - 2 (2); Cumin - 1 tsp (1 tsp); Salt - 1 tsp (1 tsp); Pepper - 1/2 tsp (1/2 tsp); Water - 4 cups (4 cups); Corn Tortillas - 12 (12); Cilantro - 1 bunch (1 bunch); Salsa - to taste (to taste); Lime - 1 (1)

Tacos de Lengua Main Course

Menu: Different Food Styles or browse Other Mexican Recipes

Tacos de Lengua Main Course (Mexican - Main Course) Recipe

Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.

Ingredients:

Beef Tongue - 2.2 lbs (1 kg)
Onion - 1
Garlic - 3 cloves
Bay Leaves - 2
Cumin - 1 tsp
Salt - 1 tsp
Pepper - 1/2 tsp
Water - 32 fl oz (4 cups)
Corn Tortillas - 12
Cilantro - 1 bunch
Salsa - to taste
Lime - 1

Instructions

Peel and quarter the onion. Peel the garlic cloves.
Rinse the beef tongue and place it in a large pot with the onion, garlic, bay leaves, cumin, salt, and pepper.
Add enough water to cover the beef tongue. Bring to a boil over high heat, then reduce heat to low and let simmer for 3-4 hours or until the tongue is tender and easily pierced with a fork.
Remove the beef tongue from the pot and let cool for 10-15 minutes. Once it is cool enough to handle, use a knife to remove the outer layer of skin and discard. Shred the tongue into small pieces and set aside.
Heat the tortillas in a dry skillet or on a griddle until they start to brown and puff up, about 30 seconds on each side.
To assemble the tacos, place a spoonful of the shredded beef tongue onto a warm tortilla. Top with chopped cilantro, a squeeze of lime juice, and a spoonful of salsa. Fold the tortilla in half and serve immediately. Repeat with the remaining tortillas an

More Mexican Recipes

Tacos de Pescado Estilo Ensenada

Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.

Pastel de Elote

A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.

Tamales de Puerco

Traditional Mexican tamales made with a savory masa dough and filled with seasoned pork, wrapped in corn husks, and steamed to perfection. They are a delicious and comforting staple in Mexican cuisine.

Molcajete de Mariscos

A sizzling stone mortar filled with a medley of grilled seafood such as shrimp, fish, octopus, and scallops, cooked in a spicy tomato-based sauce. It's a visually impressive and delicious seafood dish.

Puerco en Salsa Verde

Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.

Tostadas

Crispy fried or baked tortillas topped with various ingredients such as refried beans, shredded chicken or beef, lettuce, cheese, salsa, and sour cream. They offer a satisfying crunch and a medley of flavors and textures.

Tamales de Camarón

Tamales made with a savory masa dough filled with shrimp cooked in a tomato-based sauce seasoned with spices, herbs, and chili peppers. They are wrapped in corn husks and steamed to perfection.

Cochinita Pibil Torta

A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.

Fancy Something Else?

Italian Caprese Salad

Caprese Salad is a simple and refreshing Italian salad that showcases the flavors of the Mediterranean. It consists of fresh tomatoes, mozzarella cheese, and basil leaves arranged on a plate and drizzled with extra-virgin olive oil and balsamic vinegar. Caprese Salad offers a combination of juicy tomatoes, creamy mozzarella, and aromatic basil, creating a light and vibrant main course or side dish that celebrates the Mediterranean ingredients.

Italian Ravioli with Sage Butter

Ravioli is a type of pasta filled with various ingredients such as cheese, meat, or vegetables. It is often served with a simple yet flavorful sage butter sauce. The ravioli are cooked until tender and then tossed in a buttery sauce infused with sage leaves. Ravioli with Sage Butter is a delicious and elegant main course that represents the flavors of Italy and the Mediterranean. It is often garnished with grated Parmesan cheese and fresh herbs.

Egg Biryani

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.

Pad Makeua Yao

Pad Makeua Yao is a stir-fried dish made with grilled or roasted eggplant, garlic, chili, and soy sauce. The smoky flavors of the eggplant combined with the savory and spicy seasonings create a tasty and satisfying dish that pairs well with steamed rice.

Kao Pad Pu

Kao Pad Pu is a delicious crab fried rice dish. It is made by stir-frying rice with crab meat, eggs, onions, garlic, and soy sauce. The succulent crab meat adds a delicate sweetness to the savory fried rice, making it a flavorful and satisfying main course.

Greek Moussaka

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.