Speaking Lengua

I'm about to turn you on to something you absolutely must try. We all know about its existence, but many people seem intimidated by it, and feel repulsed when thinking about eating it. We're talking tongue, and although many animals' tongues make great eating, I'm specifically referring to the large and somewhat scary looking tongue of a cow.

While many grocery stores carry cows' tongue, it doesn't hurt to call ahead and make sure your butcher is well endowed. If it's not something they regularly carry, ask them to order one or two for you; they freeze well, and it never hurts to have a back-up tongue on hand.

The tongue is a very well exercised muscle, so the first thing you need to do is give it a long, slow simmer in big pot of flavorful liquid. I usually cover the tongue with water and add a good handful of salt, a few bay leaves, some peppercorns, an entire head of garlic, some chopped carrot, celery, and an onion. It takes at least two hours to achieve the velvety softness that is tongue's textural hallmark. It is that texture, along with some seriously deep beefy flavor, that makes tongue one of the world's greatest delicacies. After simmering, allow the tongue to cool down enough so that you can peel off the outer skin, taste buds and all. Trim away any gristly bits where the muscle was connected, and you're all set. You can now slice the ultra tender, tasty meat into medallions for grilling or sauteing, dice it into cubes for soups or stews, or shred it for sandwiches.

I typically make use of the long simmering time to whip up a roasted tomatillo salsa with lots of green chilli, garlic, and onions. I'll also pull out the masa harina and start in on the tortilla making process. To me, beef tongue is the absolute best taco filling, and I love to dice the cooked tongue, brown the cubes in a hot saute pan, and then pour the tomatillo salsa over the top. A few minutes of gentle simmering allows all the flavors to marry, then I finish with a big handful of chopped cilantro.

Spoon some of that into a hot, fresh, hand-made tortilla, sprinkle some shredded red cabbage and minced onion over the top, and finish with a good squeeze of lime. It may be simple Mexican street food, but it is truly one of the most focused and delicious combinations of flavors you're ever going to taste. Just make sure to not think about who's really tasting who!

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
Le Cordon Bleu Schools of North America , Online (campus option available)
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Online Courses
  • Flexible Scheduling
  • Financial Aid
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses