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Tuesday, November 23, 2010
Lengua Barbacoa Tacos
Absolutely yummy! Mexican barbecue beef tongue tacos!
What would a summer holiday be like without a delicious Mexican barbecue lengua taco? In the American southwest region and Mexico, there are many small taco shops. The street vendor style taco shop food is much better than the fast food Americanized Mexican chain restaurant food. Mexican taco stan food is authentic!
Petit flour or corn tortillas with a meat or vegetable of your choice on the tortilla is the style of tacos in Mexican street vendor taco shops. The taco meat choices on the menu are usually chicken, beef, fish, tripe, cabeza, lengua, pork and more. All the taco stand fillings are prepared with traditional Mexican recipes.
The filling is simply placed on the tortilla. No cheese is place on the taco unless it is requested. The tacos are usually garnished with thin sliced onion and cilantro. Sometimes they serve the taco with lettuce, tomato and onion on the side. Most street vendor style taco shops have a self service table that has condiments like radishes, jalapeno and carrots escabeche, cilantro onions, limes, salsa verde and red chile sauce.
The price of a taco in a real street vendor style taco shop is a bargain price of less than a dollar. Small Mexican taco shops do their cooking the old fashioned traditional way. This Mexican barbecue lengua taco recipe is cooked the old fashion way too.
Lengua Barbacoa Recipe:
Cut 1 beef tongue into three sections. The tip, the middle and the base of the tongue are the 3 sections. The lean cuts of tongue are the tip and the middle section. The lean sections are best saved for pickling or poaching. The base of the tongue is the best for the taco meat, because it is tender from the fat marbling.
Cover the base section of the beef tongue with water in a sauce pot.
Add 1/2 tablespoon of ground anatto.
Add black pepper and sea salt.
Set the pot over high heat.
Boil the tongue for five minutes.
Reduce the temperature to medium low heat.
Cover the pot with a lid.
Simmer for about 2 hours. (Add water if necessary.)
Remove the cooked beef tongue from the pot.
Chill the beef tongue in a refrigerator.
Peal the skin off of the tongue after it is cold.
Use your fingers to remove the excess fat from the tongue.
Shred the tongue into bite size pieces with your fingers.
Place the tongue pieces in a saute pan.
Add enough beef broth to cover the tongue pieces.
Simmer the tongue pieces over medium heat.
Add 1 handful of chopped mixed green bell pepper and red bell pepper.
Add 3 cloves of chopped garlic.
Add 1 chopped green onion.
Add 1 small handful of chopped onion.
Add 1 chopped jalapeno pepper.
Add 1/2 of a chopped habanero pepper.
Add 1 tablespoon of olive oil.
Add 3 pinches chile arbol powder.
Add 1/2 tablespoon of paprika.
Add 1/2 tablespoon of guajillo chile powder.
Add 1/2 tablespoon of ancho chili powder.
Add 2 pinches of oregano.
Add sea salt and black pepper.
Add 1/2 tablespoon of cumin.
Add 1/2 tablespoon of coriander.
Add 2 tablespoons of piloncillo. (Piloncillo = Raw Sugar. If none is available then brown sugar is a good substitute.)
Reduce the temperature to low heat.
Slowly simmer and reduce the sauce, till the sauce thickens and it takes on the look of a dark barbecue sauce color. The shredded tongue meat should not be flooded with sauce, but is should be well coated with the thick barbacoa sauce.
Lengua Barbacoa Tacos:
Warm 2 small flour tortillas or 2 corn tortillas on a dry pan that is set to medium/medium low heat.
Set the warm tortillas on a counter top.
Spoon a portion of the lengua barbacoa the warm tortillas.
Set the tacos on a plate.
Sprinkle sliced green onions on the lengua barbacoa meat.
Garnish the plate with shredded lettuce, diced tomato, diced onion and jalapeno slices.
Place some red beans that are simmered with chile pepper, black pepper, sea salt and cumin on the plate.
The raw sugar blends with the chiles to make a fantastic Mexican barbecue sauce flavor! The tongue meat is full of flavor and very tender. Tacos are fun finger food!
This is the style of real taco stand tacos and they are not like fast food tacos. The meat is the featured ingredient and that is all! There are no cheap fillers on authentic Mexican tacos. Condiments are served on the side.
This Mexican barbecue sauce is rich with mild chile pepper flavor that is slightly sweetened with piloncillo. Lengua barbecue tacos are a nice choice for a taco meat selection. Yummy! ... Shawna