Beef Tongue Tacos With Consomé (Tacos de Lengua y Consomé)

Method

1. 1

   In a large pot, cover beef tongue with 4 quarts (4 L) water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, occasionally skimming scum that rises to the surface.

2. 2

   Add halved onion, carrots, celery, cilantro stems, garlic cloves, bay leaves, black peppercorns, coriander seeds, cumin seeds, and 1 tablespoon (9 g) salt. Cover and cook at a gentle simmer until the tongue can be easily pierced with a fork, 4 to 5 hours.

3. 3

   Remove tongue and set aside to cool. Strain broth through a fine-mesh strainer into a heatproof container and discard the solids. Return broth to pot and bring to a boil, and cook until reduced to 8 cups, about 15 to 30 minutes. Meanwhile, peel the outer white membrane off the tongue and discard. Dice meat into 1/4-inch pieces. Skim fat from the surface of the broth and reserve (be sure to fully separate the skimmed fat from any traces of broth).

4. 4

   When ready to serve, in a large skillet, heat 1 tablespoon of reserved fat over medium-high until shimmering. Add diced tongue and cook, stirring frequently, until browned and lightly crisped, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowls and ladle broth on top. Serve with warmed tortillas, cilantro, onion, lime wedges, and salsa verde (if desired). Alternatively, serve the consomé on the side and serve as assembled tacos.

Nutrition

calories

429 kcal

fatContent

20 g

fiberContent

5 g

sugarContent

4 g

sodiumContent

399 mg

proteinContent

20 g

cholesterolContent

94 mg

carbohydrateContent

42 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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