Tacos de lengua (Tongue tacos)

By Andy Cooks · 180 min

Ingredients

Instructions

1. Put the tongue in a large saucepan with the onion, garlic, bay leaves, coriander stems and roots, peppercorns and chicken stock. Add enough water to just cover the tongue.
2. Bring to a simmer over medium heat, then cover and cook on low for 3 hours, until tender.
3. Take the tongue out of the pot and set it aside until cool enough to handle.
4. Combine the masa harina, lard and salt in a large bowl. Gradually stir in the water until you have a wet dough, similar to playdough.
5. Knead the dough gently for 1 minute, then press a small piece flat between your hands to test it. Add a little more water if it is too crumbly.
6. Cover the dough and let it rest for 30 minutes.
7. Heat a heavy-based frying pan over high heat. Char the jalapeño, garlic and onion, turning until well charred on all sides.
8. Put the charred vegetables in a blender with the tomatillos, coriander leaves and lime juice, and season with salt. Blend until smooth, then pour into a serving bowl.
9. Divide the dough into 40g balls and roll each one smooth between your palms.
10. Press each ball into a thin round in a tortilla press lined with thick plastic wrap or baking paper.
11. Heat a tawa or large heavy-based frying pan over high heat. Cook each tortilla for 30 seconds, flip and cook for 1 minute, then flip again and cook for a further 10 seconds or until they start to puff.
12. Keep the tortillas warm on a plate wrapped in a tea towel.
13. Peel the skin off the tongue and slice it 1 cm thick.
14. Heat a heavy-based frying pan over high heat with the oil. Cook the tongue in batches for 2 to 3 minutes, until well browned on both sides and starting to crisp. Keep warm while you cook the rest.

Summarized from Andy Cooks's video. Watch it for the details.

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