Incredibly tender, slow-simmered beef tongue, chopped and seared until lightly crisp. Served in warm corn tortillas with fresh onion and cilantro, this is the ultimate taqueria experience you can make at home.
Prep20 min
Cook190 min
Servings6
Serving size: 1 serving
786cal
41gprotein
56gcarbs
45g
Ingredients
1.4 kg Beef Tongue (about 3 lbs)
1 large Onion (peeled and halved, for boiling)
1 head Garlic (cut in half crosswise, for boiling)
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
A vibrant and smoky green salsa made by roasting tomatillos, jalapeños, and onion until beautifully charred, then blending with fresh cilantro and lime. This authentic salsa verde is the perfect tangy and spicy accompaniment for tacos, enchiladas, or as a dip with tortilla chips.
About Lengua Tacos, Cilantro Lime Rice, Lachha Pyaaz and Roasted Salsa Verde
Tender lengua tacos with tangy salsa verde – an authentic, perfectly spiced meal that's truly special!
This mexican_american dish is perfect for dinner. With 1136.3899999999999 calories and 47.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 medium White Onion (finely diced, for topping)
0.5 cup Cilantro (freshly chopped)
3 pcs Lime (cut into wedges, for serving)
1 cup Salsa Verde (for serving, optional)
Instructions
1
Slow-Simmer the Beef Tongue
Rinse the beef tongue under cold water. Place it in a large stockpot or Dutch oven.
Add the halved onion, garlic head, bay leaves, black peppercorns, Mexican oregano, and 1.5 tbsp of salt.
Cover with cold water by at least 2 inches. Bring to a rolling boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
Cover the pot and let it simmer for 3 to 3.5 hours. The tongue is ready when the thickest part can be easily pierced with a fork with no resistance.
2
Peel and Prepare the Meat
Carefully transfer the cooked tongue to a large cutting board. Reserve at least 1 cup of the flavorful cooking broth and strain it.
Let the tongue cool for about 10-15 minutes, until it's cool enough to handle but still very warm. This is crucial for easy peeling.
Using a small, sharp knife, make a slit down the length of the tough outer skin. Use your fingers to peel the skin away; it should come off in large pieces. Discard the skin.
Trim any excess fat or gristle from the base of the tongue. Chop the tender meat into small, 1/4-inch dice.
3
Sear the Lengua
Heat the lard in a large cast-iron skillet or comal over medium-high heat until it shimmers.
Add the diced lengua to the skillet in a single layer. Allow it to sear, undisturbed, for 3-4 minutes, until a deep brown, crispy crust forms on the bottom.
Stir the meat and continue to cook for another 2-3 minutes until heated through and crisped to your liking.
Add 2-3 tablespoons of the reserved cooking broth to moisten the meat. Season with the remaining 0.5 tsp of salt, stir well, and remove from heat.
4
Warm Tortillas and Assemble Tacos
While the meat sears, warm the corn tortillas on a dry comal, skillet, or directly over a low gas flame for about 20-30 seconds per side until soft and pliable.
To assemble, stack two warm tortillas for each taco (a traditional taqueria style).
Place a generous spoonful of the crispy seared lengua onto the tortillas.
Garnish with a sprinkle of finely diced white onion and fresh cilantro.
Serve immediately with lime wedges for squeezing over the top and your favorite salsa.
289cal
5gprotein
57gcarbs
4gfat
Ingredients
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
2 pcs Jalapeño Peppers (Stems removed)
0.5 pcs White Onion (Medium, peeled and quartered)
3 cloves Garlic (Unpeeled)
0.5 cup Cilantro (Loosely packed leaves and tender stems)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
0.75 tsp Salt (Or to taste)
0.25 cup Water (If needed for blending)
Instructions
1
Roast the Vegetables
Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2
Blend the Salsa
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
Add the fresh cilantro, lime juice, and salt.
Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3
Season and Serve
Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.
