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
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