Recipe Submitted by: Lindsay Sweley!
What You Need:
- 1 Beef Tongue
- Corn tortillas
- 1 can Diced Tomatoes, half drained
- 1-2 cloves fresh Garlic to taste, minced
- 1 teaspoon Mexican Oregano (or regular-type Oregano)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1-2 sprinkles Cayenne pepper to taste
- 1/2 cup Beef Stock
- Juice of 1 sizable lime
- salt and pepper to taste
- 1/2 chopped large Onion
- 1/4 cup chopped fresh Cilantro
- Queso fresco, or shredded cheese such as pepperjack or medium cheddar
- 1 chopped Jalapeno
What You Need:
- Thoroughly wash a defrosted beef tongue. Get all the hairs and general nastiness off of it! Then, boil for 2 hours (more or less, depending on the size of tongue, 2 hours seems about right for a large one) in a pot large enough to submerge the entire tongue.
- After this time, shock the tongue in a bowl of ice cold water. This will make the outer layer of taste buds and membrane easy to peel off. Any residual membrane should be easy to cut off. Also trim excess fat, if there is any.
- Slice the peeled tongue into long, thinner slices, similar to the size of a carrot stick. Not too small, but not too huge either!
- Put the tongue slices into a crock pot along with the can of tomatoes, garlic, Mexican oregano, cumin, chili powder, cayenne, beef stock, salt, pepper and half of the lime juice. Turn that baby to high and let it stew for 3-4 hours.
- Check the moisture level as it cooks, but as these ingredients marry it should maintain liquid levels, but if it is starting to dry out add more stock or water. Taste the liquid (but don’t burn your lengua off!) and add more salt or spices as you prefer. This is the time to take liberty and add more of the spices you like, or add something new (perhaps toss in a bay leaf and/or a dash of cinnamon)!
- After at least 3 hours, sample a chunk of the tongue. If it is tender, it is time to make tacos! If it is still a bit chewy, let it continue to cook in the crock pot at least 1 more hour.
- Pull the tongue and tomato goodness from the crock pot with a slotted spoon and serve street-style in warm corn tortillas with fresh chopped onion, cilantro, jalapeno (if you’re feeling frisky!), cheese and a squeeze of fresh lime juice.
- These pair very well with a cold Tecate and beautiful sunset. :)
What it Will Look Like:
Sadly, I don’t really eat beef, so I’m going to have to track someone down to make this and take a picture. It really sounds delicious to me though, so I encourage someone who does eat beef to try this! :D [and send me picture please!]