Lenguatacos Recipes

LENGUA TACOS

Lengua Tacos image

there are so few lengua recipes on here so i thought i'd post this one. found at http://simplyrecipes.com/recipes/beef_tacos_de_lengua/

Provided by Allotta

Categories Lunch/Snacks

Time 4h

Yield 18 tacos, 9 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs beef tongues
2 large onions, peeled
1 head garlic, peeled and crushed
6 bay leaves
1 tablespoon peppercorn
2 tablespoons salt
3 tablespoons vegetable oil
18 corn tortillas
1 1/4 cups salsa verde
4 avocados
10 sprigs cilantro

Steps:

Fill a large (12-quart if you have one) stock pot two-thirds full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and 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 tongue from water and let cool for a couple of minutes. 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. 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.
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.) Heat a little oil in a frying pan on medium high and sauté the slices on both sides until they are lightly browned. Remove from pan and slice first into strips, then crosswise again so that you end up with small cubes.
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). Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa verde and some chopped avocado, chopped fresh cilantro.

DELICIOUS BEEF TONGUE TACOS

Delicious Beef Tongue Tacos image

This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!

Provided by Mama Rivas aka Pablo's Hottie

Categories World Cuisine Recipes Latin American Mexican

Time 8h30m

Yield 20

Number Of Ingredients 11

Ingredients

1 beef tongue
½ white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
½ onion, diced
2 (10 ounce) packages corn tortillas

Steps:

Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 14 g, Cholesterol 65.5 mg, Fat 14 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 4.5 g, Sodium 46.2 mg, Sugar 0.9 g

LENGUA (BEEF TONGUE)

Lengua (Beef Tongue) image

This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.

Provided by Java_Girl

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 16

Number Of Ingredients 8

Ingredients

1 beef tongue
1 large onion, chopped, divided
2 cloves garlic
3 tablespoons salt
1 whole jalapeno pepper, stemmed
3 whole tomatoes
2 whole jalapeno peppers, stemmed
2 tablespoons vegetable oil

Steps:

Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g

LA LENGUA

La Lengua image

Tongue-la lengua, in Spanish-is a very popular food in Mexico, especially in the central and northern parts of the country, where good grazing land supported a large ranching culture. On ranches, most prime cuts are sold to markets, and the lesser cuts, like tongue, are cooked for the ranch hands. The use of tongue and other secondary cuts of meat, often overlooked, is at the core of peasant cooking. Made rich with brines, marinades, chiles, complex spice mixtures, and rich accompanying sauces, these preparations are some of the most flavorful in all of Latin American cuisine. Tongue is naturally succulent, but needs slow cooking to become really tender and luscious. The flavor is pretty neutral, so this filling has lots of additions to spice it up. A bright salsa is the finishing touch, much like the hot spicy-sweet mustard that was slathered on the tongue sandwiches that I used to eat at my old neighborhood delicatessens.

Yield makes 14 tacos

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 medium white onions, cut into 1/4-inch dice
2 medium carrots, thinly sliced
2 large stalks celery, thinly sliced
4 cloves garlic, thinly sliced
2 bay leaves
6 cups beef broth
6 dried de árbol chiles, stemmed, seeded, sliced open, and flattened
4 dried guajillo chiles, stemmed, seeded, sliced open, and flattened
2 dried ancho chiles, stemmed, seeded, sliced open, and flattened
2 whole cloves
8 whole allspice berries
2 teaspoons dried Mexican oregano
1 teaspoon cumin seed, toasted and ground (page 164)
1 beef tongue (about 3 1/2 pounds), trimmed
14 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Pickled vegetables, pickled jalapeños, sprigs of fresh cilantro

Steps:

Preheat the oven to 325°F. In a large, heavy, ovenproof braising pan, heat the oil on medium heat. Sauté the onions, carrots, and celery until the onions are just translucent, about 7 minutes. Add all the remaining ingredients except tortillas and garnish, cover tightly with aluminum foil, and place in the oven. Braise the tongue until the meat is very tender and forms cracks in the surface, about 3 hours.
Remove the tongue from the pan, discarding the other ingredients, and allow to cool. Using a paring knife, carefully peel off the skin (which should remove easily); try to leave the tongue intact. Cut the meat into 1/2-inch-thick slices and cut again into 1/3-inch-thick matchsticks (fine julienne) and place in a bowl. Serve right away or keep warm until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

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