Tacos De Lengua Food

TACOS DE LENGUE CON "QUESEAUX"

Tacos de Lengue con

As beef tongue is one of the forgotten cuts of the cow, I wanted to showcase it in one of its best known dishes, tacos. From being cooked in a pressure cooker, the tongue becomes tender and steaklike, at just about half the price. I didn't want to throw out the delicious braising liquid, so for fun, I popped it into the blender to see what would happen. The result was delicious, but oily from the rendered fat. By using a bit of xanthan gum, I was able to turn that beefy broth into something nearly as thick and lip-smacking as queso, but with no cheese in sight. The amount of queseaux is more than necessary for the recipe, so don't hesitate to dip tortilla chips into the warmed goo for a snack the next day.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories main-dish

Time 1h25m

Yield 12 tacos

Number Of Ingredients 10

Ingredients

3 pounds fresh beef tongue, split into 4 even pieces
3 cloves garlic, papery skins on, smashed
1 medium yellow onion, skin-on, quartered
1 cup beef broth
1/4 cup chipotles in adobo
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons oil
2 teaspoons xanthan gum
Warm corn tortillas, homemade or store-bought, for serving
Serving suggestions: diced onion, cilantro leaves, lime wedges, salsa, whatever you like on a taco

Steps:

Add the tongue, garlic, onion, beef broth, chipotles in adobo and salt to a stovetop pressure cooker. Follow the manufacturer's instructions for locking on the pressure cooker lid set over high heat. Pressure cook at high pressure for 30 minutes. Follow the manufacturer's instructions for quick-releasing the pressure, then unlock the lid and use tongs to remove the tongue, reserving the cooking liquid. Allow the tongue to cool to the touch, running under cool water in a colander. Use your fingers or a paring knife to trim away the skin. Cube the meat and season with kosher salt. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Heat until hot, then add the seasoned tongue and sear until evenly browned, about 5 minutes.
Meanwhile, blend the cooking liquid with the xanthan gum, creating your "queseaux."
Build your tacos: tortillas, seared tongue, diced onion and cilantro. Serve alongside the lime wedges, "queseaux" and salsa.

BEEF TACOS DE LENGUA

Beef Tacos De Lengua image

Make and share this Beef Tacos De Lengua recipe from Food.com.

Provided by CJAY8248

Categories Mexican

Time 3h30m

Yield 18-24 tacos, 9-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (3 -4 lb) beef tongues
2 large onions, peeled
cloves from 1 head of garlic, peeled and crushed
6 -7 bay leaves
1 tablespoon peppercorn
2 tablespoons salt
vegetable oil
corn tortilla (2 to 3 per person)
salsa verde
avocado
cilantro
chopped red onion
thinly sliced radish (to garnish)

Steps:

Fill a large 12 quart stock pot 2/3 full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt. Bring to a boil, reduce heat to a simmer, cover, and cook 3 hours, or until soft 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. Remove this and discard.
Slice the tongue in 1/4 inch slices. Heat a little oil in a frying pan on medium high and saute the slices on both sides until they are lightly browned. Remove from pan and slice first into strips, then again crosswise so you end up with small cubes.
Soften the 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, onion, and chopped cilantro. Garnish with radish slices.

Nutrition Facts : Calories 355.2, Fat 24.4, SaturatedFat 10.6, Cholesterol 131.8, Sodium 1656.4, Carbohydrate 9.3, Fiber 0.8, Sugar 1.4, Protein 23

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.

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