Food Memories are the best!
It was time to revisit mom’s recipe!
The last time I had tacos de lengua, my Mom prepared them. That was many years ago. And as you can imagine the nostalgic feelings that came with this whole journey and much needed kitchen therapy, as I lovingly call it. They were every bit as delicious as I remembered. This is a sponsored post by Rumba Meats. All opinions are my own.
Tacos de Lengua-Beef Tongue Tacos
Ingredients
Ingredients
- 4 pound Rumba Meats beef tongue
- 1 small white onion sliced in half
- 4 cloves garlic smashed
- 1 chile jalapeño sliced in half
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon salt
- water
Instructions
Directions
- Trim of any excess fat from the beef tongue anf place in a 5 quart pressure cooker. Add onion, garlic, jalapeño, bay leaves, peppercorns, salt and just enough water to come 1/2 inch below the fill line. Secure and lock the lid and heat to high. When the safety valve locks and the cooker begins to hiss and let out steam, turn heat down to medium/low. Set timer for 1 hour, 30 minutes.
- When timer is up, carefully move the pressure cooker off of the burner to cooler side. When safety valve releases and unlocks, remove the lid. Remove beef tongue and transfer to cutting board, let cool slightly. Remove outer skin and excess fat from beef tongue. Slice or chop the beef to the size you like. Serve with warm corn tortillas, salsa, cilantro, diced onion, lime and avocado slices. You can serve it as it for tacos or you can prepare a guisado de lengua. Recipe below.
Notes
After we enjoyed the tacos de lengua the first day, then on the second day, my Mom would prepare it like carne guisada in a freshly blended salsa. With warm corn tortillas or even better, warm bolillo bread with aguacate! The best!Prep Time- 15 minutes
Cook Time- 35-40 minutes
Yields 8 Servings
~
olive oil
1/2 white onion, diced
2 cloves garlic, minced
3 serrano peppers, 1 minced and 2 sliced
~
1 1/2 to 1 3/4 pounds cooked beef tongue meat
5 roma tomatoes, chopped
water
1 teaspoon knorr chicken bouillon powder(caldo de pollo)
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 tablespoons cilantro, chopped
Juice of 1/2 lime
1. To prepare the Guisado de Lengua: In a large skillet, at medium heat, add 2 tablespoons of olive oil. Add the onions, garlic, sliced serrano peppers and red fresno. Season lightly with salt and pepper, saute for 5 minutes. Add the lengua(beef) and continue cooking for 5 to 6 minutes to caramelize the beef a little.
~
2. In the blender, add the chopped tomatoes, 1 cup water, remaining serrano pepper, chicken bouillon, oregano, cumin and garlic powder. Blend on high until smooth. Pour into skillet with beef. Bring to a boil, reduce to a simmer and continue cooking until liquid reduces and sauce becomes darker. Taste for salt and pepper. Before serving, fold in the cilantro and stir in the lime juice.
Prep Time- 20 minutes
6-7 roma tomatoes, diced
1 cup red or white onion, diced
2 cloves garlic, minced
4 serrano(or jalapeño) pepper, minced
1/3 cup cilantro, chopped fine
Zest and juice of 1 large lime
Salt and pepper to taste
*Combine all ingredients in a large bowl. Taste for lime, salt and pepper. Cover and chill until ready to serve.
Reader Interactions
Comments
Trackbacks
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I so appreciate these recipes we eat Tongue at least once a month. My husband cooks the Tongue then the day after I do what you do, but I will use your moms recipe(yours to) for the best I bet. I’m looking forward to making Guisado de Linguea juicy mine always dries out I think I cook it to long. Thank you always great recipes.
Thank you for the feedback. Unless you grew up with these dishes, one cannot really appreciate how delicious they really are.