Jan and Eilene are off in England for a conference so I decided to make beef tongue. A three pound tongue is a lot for one person to eat, so I am going to make as many variations as I have the tongue and the stomach for. Last night it was simple sliced tongue with mustard. Tonight it is Beef Tongue Tacos.
When Jan and I were in college (way long ago), La Super-Rica Taqueria opened and introduced us to what real Mexican street food was like. Real Mexican tacos are simply a highly spiced meat with a salsa fresca wrapped in a tortilla. Fresh cooked meat and corn with fresh vegetables in an acidic dressing that prevents bacteria from growing is a safe choice in a world where the health risks lurk around every corner. The whole lettuce, cheese, fresh onions and avocado, etc. are purely an American addition. Trust U.S. to pile on the calories and health risks to what was a basic, healthy meal.
Note: We always seem surprised when our fresh greens end up contaminated with salmonella. In most of the world it is a normal, everyday risk.
For my tongue tacos I am going to return to their origin. I have already cooked my tongue so that it is tender and ready to be added to any dish I want to make. A little fresh grilled onion and garlic, and a homemade Taco spice blend and it will be ready for the tortilla and salsa.
Note: I am giving the amounts for four servings, but I will actually only be cooking for one.
Karl’s Tacos de Lengua (Beef Tongue)
1. Sauté the onions in the oil until they are starting to pick up some color.
2. Add the garlic and continue cooking for one minute.
3. Add the taco seasoning and cook for 10 seconds to bloom the flavors of the spices.
4. Add the beer and tongue.
5. Cook stirring until the meat is well coated and most of the moisture has been absorbed or boiled off.
6. Let the meat cool slightly and serve with tortillas and salsa fresca.