This weekend I embarked on a culinary adventure. I tried cooking tongue aka lengua.
I recently got "Grandma's Wartime Kitchen" from the library, and it ended up being a really fascinating book. I've enjoyed it quite a bit. Not all of its recipes are practical for today (most are), but it does have authentic recipes which are really interesting. I love reading the comments and introductions they give for each section. It talks about the rationing and the meat shortages during WWII and that everyone ate lots of beef livers, hearts and tongues. (It also has... a recipe of sugarless cake, and butterless butter.) Anyhow, I wanted to try a couple of the recipes, and the more research I did about tongue, the better and better it sounded. I knew Saturday would be my only chance for awhile to get out to White's Country Meats, so I picked one up.
The first thing I thought when I saw that tongue was, "Whoa! That thing is HUGE!" I had no idea beef tongues were that large! It's 13" long! That's going to make a lot of taco filling, sandwich filling, etc. etc. etc. which is good, because I'm still not sure what I'm going to make with it. I think I'm going to try several different things. Today, I made tongue tacos. Here are some of the recipes I've been looking at. I love reading the comments.
Beef Tacos de Lengua at Simply Recipes
Tongue and Mustard Sandwiches at All Recipes
Tacos de Lengua by the Hungry Texan
Boiled Tongue at All Recipes
For my tacos I kept it really simple. I just fried the cubed tongue with a little butter with taco seasoning and served it with grated cheese and greens. It turned out remarkably delicious! It tastes a lot like roast, a really tender roast.
After washing and scrubbing the tongue.
Boiling the tongue for 4 hours with onion, garlic, celery, bay leaves, pepper corns, salt, and spices.
Pealing the tongue.
Chopping the tongue.
The final product! Tongue tacos!
Dorothy Appleby, Star of Stage and Screen
16 hours ago