I was born & raised in McAllen on the Texas/Mexico border. When I was in high school, the thing to do on Saturday night was to go to Reynosa to have drinks at Trevino's then dancing at Eddie's. They played Rock & Roll and never carded ANYBODY. Late night we would stumble out of the club where there was a strategically parked taqueria selling varios types of tacos. The most popular was "tacos de lengua" but in my youth there wasn't a chance in hell that I would eat that (though my father cooked tongue and I would often find one in the fridge just lying on a plate). I have expanded my horizons since then, but have never cooked tongue until now (thanks to the encouragement of a friend at work who's from Brownsville and the food52 recipe contests). I served this with a cilantro sour cream which is not at all what you'd get on the street in Reynosa. They might have offered grilled onions and some salsa-definitely no frills. —nannydeb
1 1-2 pounds
yellow onion, corsely chopped
fresh jalapeno, cut in half
cloves garlic, whole
stalk celery, coarsely chopped
cumin seed, slightly crushed
bottle Negra Modelo
sliced bell pepper and onions, optional
corn and/or flour tortillas, warmed
Cilantro Sour Cream
fresh cilantro, minced
clove garlic, minced
fresh jalapeno, minced
fresh lime juice
sour cream (depending on how potent you want it)
salt to taste
In This Recipe
Preheat the oven to 325 degrees.
Place the tongue in a cast iron dutch oven with the rest of the ingredients. Add enough water to about the halfway point on the tongue. Bring it to a boil.
Cover the pot and bake in the oven for about 3-3 1/2 hours or until fork tender. I flipped mine half way through. Set aside to cool a bit.
Once cool enough to handle, remove the outer layer of skin and slice thinly.
In a large skillet, heat the olive oil over medium high heat. Cook the sliced tongue with the peppers and onions until browned, about 3-5 minutes.
Serve on hot tortillas with cilantro sour cream, salsa and the rest of the Negra Modelo.
Cilantro Sour Cream
Toss all ingredients in the food processor and blend.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!