Monday, January 26, 2009

Speakin' of Tongues

What in the world? Last week I was thrilled to come home and find this sitting on our kitchen counter.
Not for the squeamish, but if you'd like, you can click on the picture above to get a close-up. It might help you to identify the "mystery meat". After simmering for a few hours with garlic and spices, you let it cool. Then proceed to peal it and take off any excess fat. Now you can dice it into half-inch cubes.

Beef tongue or lengua is one of the under-appreciated fillings for Mexican tacos. Most people just think of the basic carne asada, carnitas, or al pastor if they're feeling adventurous. The tender and flavorful tongue, however, is among the most addictive fillings you can wrap your tortilla around.
Don't get too crazy with the dressing on this taco. Traditionally all you need is some diced white onion, cilantro, and a little salt and lime. A shot of salsa verde will round it out.

Sorry I can't invite you all over for tacos de lengua, but in Denver I'd recommend that you visit Taqueria Patzcuaro (on W. 32nd), El Taco de Mexico (on Santa Fe Drive), or your local taco truck for the taste that tastes you back.

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