Tacos de Lengua (Beef Tongue Tacos)

Ingredients

1.5 pounds (24 ounces) cow or veal tongue (see notes)

1 medium onion, split in half

2 bay leaves

6 stems cilantro

1 small carrot, peeled and roughly chopped

2 cloves garlic

1 quart low-sodium homemade or store-bought chicken stock

2 tablespoons duck fat, pork fat, or canola oil

Kosher salt and freshly ground black pepper

16 to 24 corn tortillas (warmed according to these instructions)

Optional Garnishes:

Fresh salsa

Queso fresco or feta

Chopped onions and cilantro

Wedges of lime

Tomatillo sauce

Guacamole

Instructions:

Step 1:

Place tongue, onion, bay leaves, cilantro stems, carrot, and garlic in a saucepan just big enough to hold them.

Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is).

Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, 4 to 6 hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.

Step 2:

Carefully remove tongue to a cutting board.

Strain stock and discard solids, reserving liquid for another use.

Peel the outer membrane off the tongue and discard.

Roughly chop tongue into 1/2-inch pieces.

Tongue can be prepared up through this step up to 5 days in advance.

Store in an airtight container or zipper-lock bag in the fridge.

Step 3:

When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering.

Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total.

Season to taste with salt and pepper.

Step 4:

To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas.

Top as desired.

Notes

Pork or lamb’s tongue can be used in place of the beef.

Nutrition Information:

Servings: 4 to 6

Amount per serving

Frequently Asked Questions:

What is the best way to store fresh herbs?

Fresh herbs can be stored by wrapping them loosely in a damp paper towel and placing them in a resealable plastic bag in the refrigerator.

Alternatively, you can also store them upright in a glass of water, like flowers in a vase, and cover them loosely with a plastic bag.

How can I prevent my vegetables from getting soggy when stir-frying?

To prevent vegetables from becoming soggy when stir-frying, make sure to cut them into uniform sizes so they cook evenly.

Additionally, ensure that your pan or wok is very hot before adding the vegetables, and stir-fry them in small batches to maintain high heat throughout the cooking process.

What is the difference between baking powder and baking soda?

Baking powder and baking soda are both leavening agents used in baking, but they react differently.

Baking soda requires an acid (such as buttermilk, yogurt, or vinegar) to activate its leavening properties, whereas baking powder contains both an acid and a base and can be activated with liquid alone.

How can I tell if my meat is cooked to the correct temperature?

The best way to determine if meat is cooked to the correct temperature is by using a meat thermometer. Insert the thermometer into the thickest part of the meat without touching bone or fat.

For beef, poultry, and pork, the safe minimum internal temperature varies, so it’s important to refer to a temperature guide for specific recommendations.

What is the purpose of resting meat after cooking?

Resting meat after cooking allows the juices inside to redistribute evenly throughout the meat, resulting in a juicier and more tender finished product.

Additionally, resting meat helps to prevent the juices from spilling out when the meat is cut, ensuring that it remains flavorful and moist.

How can I make my homemade pizza dough rise faster?

To make homemade pizza dough rise faster, you can use warm water (about 110°F/43°C) when mixing the dough, as the warmth helps to activate the yeast more quickly.

Additionally, placing the dough in a warm, draft-free environment, such as near a preheated oven or on top of a warm stove, can expedite the rising process.

What is the difference between sautéing and pan-frying?

Sautéing involves cooking food quickly in a small amount of oil or fat over high heat, typically in a skillet or sauté pan.

Pan-frying, on the other hand, involves cooking food in a larger amount of oil or fat over medium to medium-high heat, often to achieve a crispy exterior, as in the case of frying chicken or fish.

How can I prevent pasta from sticking together when cooking?

To prevent pasta from sticking together when cooking, make sure to use a large pot of well-salted boiling water and stir the pasta immediately after adding it to the water.

Stirring frequently during the cooking process will help to ensure that the pasta cooks evenly and doesn’t clump together.

Can I substitute one type of flour for another in a recipe?

In some cases, you can substitute one type of flour for another in a recipe, but it may affect the texture and consistency of the finished product.

For example, all-purpose flour can often be substituted for cake flour or bread flour in a pinch, but the results may be slightly different.

It’s best to research potential substitutions and their effects before making any changes to a recipe.

How can I make homemade whipped cream without a stand mixer?

Homemade whipped cream can be made without a stand mixer by using a handheld electric mixer, a whisk, or even just a fork.

Simply pour cold heavy cream into a chilled mixing bowl, add a touch of sugar and vanilla extract if desired, and beat the cream until soft peaks form.

Be careful not to overbeat, or the cream may become grainy.