Tongue might not be your usual taco filling, but once you’ve had it crisped up and packed in a warm corn tortilla, it might just be your new favourite. It's a cost effective cut of beef and once it's boiled in aromats, peeled, sliced and pan fried it's so tasty! This recipe also includes homemade tortillas.
Category
Lunch
Servings
6
Prep time
50 minutes
Cook time
3 hours 10 minutes
Tongue might not be your usual taco filling, but once you’ve had it crisped up and packed in a warm corn tortilla, it might just be your new favourite. It's a cost effective cut of beef and once it's boiled in aromats, peeled, sliced and pan fried it's so tasty! This recipe also includes homemade tortillas.
Ingredients
- 1kg (2.2 lbs) beef tongue
- 1 white onion, halved
- 1 head garlic, halved horizontally
- 2 fresh bay leaves
- 1 bunch coriander stems and roots (reserve the leaves for salsa verde)
- 1 tsp peppercorns
- 1 litre chicken stock
- 2 tbsp olive oil
- Sea salt, to season
- Sliced avocado, diced white onion, coriander leaves and lime wedges, to serve
- 400g (4 cups) masa harina
- 750ml warm water
- 1 tsp sea salt
- 2.5 tbsp lard
- 1 jalapeño, halved
- 2 cloves garlic, unpeeled
- ½ white onion, cut in half
- 700g (24.6 oz) can of tomatillos, drained
- 1 bunch of coriander leaves (from cooking the tongue)
- juice of 1 lime
- Sea salt, to taste
Corn Tortillas
Salsa Verde
Directions
Cook the tongue
Place the tongue in a large saucepan with the onion, garlic, bay leaves, stems of the coriander, peppercorns and chicken stock. Add enough water to just cover the tongue.
- Bring to a simmer over medium heat, then cover and cook on low for 3 hours, until tender.
- Remove the tongue from the pot and set aside, until cool enough to handle.
Prep the tortilla dough
Combine the masa, lard and salt in a large mixing bowl. Gradually stir in the water until you get a wet dough consistency, similar to playdough.
- Gently knead the dough 1 minute, testing a small amount in your hands pressing together to flatten. Add a little more water if it is too crumbly.
- Cover and set aside for 30 minutes to rest.
Make the salsa verde
Preheat a heavy based frying pan over high heat. Cook the jalapeno, garlic and onion, turning until well charred on all sides.
- Transfer to a blender, along with the tomatillos, coriander leaves, lime juice and season with salt. Blend until smooth, then transfer to a serving bowl.
Cook the tortillas
Portion the tortilla dough into 40g balls. Roll between your palms into smooth balls.
- Press each ball into a thin round using a tortilla press lined with thick plastic wrap (such as a snaplock bag) or baking paper.
- Preheat a tawa or large heavy based frying pan over high heat. Cook the tortillas for 30 seconds, then flip and cook for 1 minute. Flip again and cook for a further 10 seconds or until they start to puff.
- Transfer the tortillas to a plate wrapped in a tea towel to keep warm.
Finish and serve
Remove the “skin” from the tongue, then slice 1cm thick.
- Heat a heavy based frying pan over high heat and add your oil. Cook the tongue, in batches, for 2-3 minutes, until well browned on both sides and starting to crisp. Transfer to a serving plate and keep warm while cooking the remaining tongue.
- To serve, top a tortilla with some slices of tongue, avocado, onion, a drizzle of salsa verde and coriander leaves to garnish.
Recipe notes
Origins
Originating in central Mexico, tacos de lengua are a traditional street food resulting from the practise of “nose to tail” cooking, using the whole animal which was more common in poorer communities. These days this dish is enjoyed as a celebration meal, taking offal and evolving it into a delicacy.
Cook support
If you don’t have a tortilla press then you can use a heavy frying pan to press down the dough. Take care not to make them too thin as they can crack and break apart before reaching a hot frying pan. This quantity of dough will make about 18-20 tortillas, but can easily be halved if you want to make less.
Sourcing
Beef tongue can be ordered through your local butcher.
Storage
Store any leftovers in separate containers and refrigerated.
Serving ideas
Mix up the serving with your favourite tacos sides, such as guacamole, pico de gallo, some Queso fresco or feta cheese.
