CHOPPED FRIED-FISH TACOS
November 21, 2019
STONE TAMALES
November 22, 2019
Tongue tacos
Tacos de lengua
FOR THE TONGUE:
1 (4-pound) beef tongue
(thawed, if frozen), rinsed
well under running water
1 pound white onions (about 2 medium), peeled and quartered
10 medium garlic cloves, peeled
2 tablespoons kosher salt
3 dried bay leaves
3 whole cloves
2 teaspoons dried Mexican oregano
1 teaspoon dried thyme
About 2 tablespoons olive or vegetable oil
1 pound white onions (about 2 medium), peeled and quartered
10 medium garlic cloves, peeled
2 tablespoons kosher salt
3 dried bay leaves
3 whole cloves
2 teaspoons dried Mexican oregano
1 teaspoon dried thyme
About 2 tablespoons olive or vegetable oil
➙ MAKES 12 TO 16 TACOS ★ ★
Beloved in Mexico, a country also in love with ears, snouts, and feet,tongue is often avoided in the U.S. Yet I urge you to try it slowly simmered then crisped on a griddle, because its impossibly tender texture and big beefy flavor have converted many a reluctant tacoeater. The tongue is just as good simmered a day or two before you plan to serve it.
★ Put the tongue in a deep pot; feel free to bend it if you need to. Add the remaining ingredients, except for the oil, and enough cold water to cover the tongue by an inch or two. Cover the pot and bring the water to a boil over high heat, then lower the heat to maintain a steady simmer. Cook, carefully turning over the tongue with tongs every hour and adding more hot water if the water level falls below two-thirds of the way up the tongue, until the tongue is very tender but not falling apart, about 3¼ hours. You should be able to insert a sharp knife or skewer into the thick rear and thinner tip of the tongue and get almost no resistance in either place.
★ Let the tongue sit in the cooking liquid until it’s just cool enough to handle. Peel off the tough skin and bumpy layer underneath the skin (although many cooks in Mexico leave this be). Trim off the fatty, sinewy part underneath the tongue and towards the back of the tongue but reserve any meaty parts. Return the peeled, trimmed tongue to the liquid, let it cool completely.
★ MAKE AHEAD: Wrap and keep it in the fridge overnight or for up to 2 days.
★ Drain the liquid from the tongue, then cut the tongue into small pieces. Heat a large pan over medium-high heat. Add just enough oil to form a thin sheen in the pan. When the oil is lightly smoking, add the tongue pieces in batches, season generously with salt, if necessary, and cook until lightly brown, 3 to 4 minutes.
★ Serve alongside 12 TO 16 WARM CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, and JALAPEÑO AND PINEAPPLE SALSA (page 137) or FRESH GUAJE SALSA (page 142).
★ Let the tongue sit in the cooking liquid until it’s just cool enough to handle. Peel off the tough skin and bumpy layer underneath the skin (although many cooks in Mexico leave this be). Trim off the fatty, sinewy part underneath the tongue and towards the back of the tongue but reserve any meaty parts. Return the peeled, trimmed tongue to the liquid, let it cool completely.
★ MAKE AHEAD: Wrap and keep it in the fridge overnight or for up to 2 days.
★ Drain the liquid from the tongue, then cut the tongue into small pieces. Heat a large pan over medium-high heat. Add just enough oil to form a thin sheen in the pan. When the oil is lightly smoking, add the tongue pieces in batches, season generously with salt, if necessary, and cook until lightly brown, 3 to 4 minutes.
★ Serve alongside 12 TO 16 WARM CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, and JALAPEÑO AND PINEAPPLE SALSA (page 137) or FRESH GUAJE SALSA (page 142).