Burritos de Lengua
I was fortunate enough to have my car break down in a predominantly Mexican neighborhood outside Gary, IN back in 1993. The nice people in that neighborhood helped me fix my car and fed me enough beer and food for 2 people! I begged to be given this burritos de lengua recipe.
Burritos de Lengua
I was fortunate enough to have my car break down in a predominantly Mexican neighborhood outside Gary, IN back in 1993. The nice people in that neighborhood helped me fix my car and fed me enough beer and food for 2 people! I begged to be given this burritos de lengua recipe.
Cooking Instructions
- 1
Put everything but the beef tongues in a pot with a gallon of water on high....turning down to simmer.
- 2
Arrange 8 tongues on a sheet pan so they are not touching and bake at 400 degrees for 1 hour.
- 3
Remove from the oven and shock the tongues in ice water. Now peel the yucky skin off of the tongues and discard. Put the peeled tongues into the pot to simmer. Simmer for 4 hours. Drain and reserve juice arrange the tongues on a sheet tray to cool
- 4
After the tongues n veggies are cool, add the carrots, onions, garlic, guajillo peppers and celery to a quart of the liquid and puree it. Discard the rest of the cooking stock and spices.
- 5
Put the pureed stock back in the pot. Cut the tongues into.5 in thick medallions. Now cut those medallions in half, and cut them into.5"by.5"by 2" (approximately) pieces. Add back to the stock. Bring to a boil then reduce to a simmer again. Simmer another 1-4. Hours depending on how tender you like your lengua.
- 6
Assemble your burritos on the largest flour tortillas you can find. Warm the tortilla. Spread on some guacamole. Add some drained Pico de Gallo. Add the lengua. Add a sprinkling of the cotija cheese and roll the burritos.
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