Friday, July 23, 2010
I never tried cooking tongue before now, it was pretty daunting to be honest since I didn't grow up eating it and had no idea what it was supposed to be like other than the taco bus stuff. (plus it looks pretty gnarly just sitting there at the store...) So I got a general idea from various internet searches describing tradition lengua recipes from Mexico and went from there. Most recipes suggest a crockpot but I prefer my enameled cast iron dutch oven and just threw in a chopped bell pepper, onion, garlic, cilantro, salt & pepper. Then set the whole raw tongue in with all of that and cover with water. Put it on the stove over high heat and get the water simmering, put lid on and let it sit over low-med heat to continue simmering while the oven preheats to 275 degrees.
Mix the diced tongue with some chopped sweet onion, cilantro, and the juice of a lime. (You could cut the lime into quarters and toss that in as well) Add enough stock or bone broth to make the whole thing fairly moist but not watery. I had some good chicken stock that had been boiled down earlier in the day to almost a syrup, but whatever stock you have would be ok here, the other seasoning will take precedence. Taste to see if you need more salt or pepper, adjust if necessary, and voila!
James and the kids did eat this with corn tortillas, but I love it just as a cold salad in a dish. If you want to serve it hot just heat the meat and stock together before adding the cilantro, lime and onion.