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DeMayonnaise	Lengua	Lead	[-]
Posts: 7036 February 26, 2012 1:20 PM FEAR THE VISOR! Reply Quote More My Recent Posts	Tags : None Screw fish tacos, lengua tacos is where it's at. Saw a whole cow tongue at the market the other day and decided to cook it up to make tacos with some day (with corn tortillas from the Mexican market). Anybody ever cook up a tongue? I honestly don't care about this. Just bored at work and have a lot of desk warming time....
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Bbeerslayer		#1	[-]
Posts: 430 February 26, 2012 11:16 PM Reply Quote More My Recent Posts	Interesting. How did you prepare it? Chop it up and stir fry it? Cut into strips? Any seasonings needed? Sounds good, never heard of this one before. How are they price wise?
DeMayonnaise		#2	[-]
Posts: 7036 February 26, 2012 11:26 PM FEAR THE VISOR! Reply Quote More My Recent Posts	Ah, sorry, I haven't done it yet. Wondering if anyone on here has, and have mostly the same questions you asked. I found some recipes online, it doesn't look very difficult. Thinking about slow cooking it in the crock pot. I reckon it shreds apart pretty easily. I think it'll be next weekend's culinary project - ill be sure to report back. I honestly don't care about this. Just bored at work and have a lot of desk warming time....
AKA TAW		#3	[-]
Posts: 13252 February 27, 2012 4:55 PM Den Mother Reply Quote More My Recent Posts	My mother cooked tongue a couple of times when we were kids, presumably because it was cheap. I think she just put it in the oven like a roast, so your slow cooker idea should do it. All I really recall was that the thing was grosser than hell, sitting there on the counter with the tongue-skin still on it. It didn't taste all that good, either. There's only two things in life, but I forget what they are. - John Hiatt, Buffalo River Home
ThisCharmingFan		#4	[-]
Posts: 13567 February 27, 2012 7:25 PM The disputatious one Reply Quote More My Recent Posts	Bbeerslayer wrote: Interesting. How did you prepare it? Chop it up and stir fry it? Cut into strips? Any seasonings needed? Sounds good, never heard of this one before. How are they price wise? I eat a ton of tongue. Almost all of it at Mexican joints, though occasionally i'll have a tongue sammy in deference to the tradition of my peeps. Like many cuts of "cheap" meat, it is all about the prep. The best way to prepare it is to bring to a boil and then simmer it with some spices (garlic, jalapeno, onion, etc.) for a few hours till it turns tender. I've never tried this in a crock pot, but the recent thread on them has me thinking it would be perfect for that as well. Then you gotta pull of the skin and the fat. Next, chop it into cubes or strips, whichever form you like best in your taco/burrito/etc. Fry it up in some oil, or if you want to go traditional Mex, in lard. You can add some spices while you fry as well, like cumin or oregano. I'm a big fan of tongue, but if you are really adventurous, try making some cabeza tacos!
WestCoastBadger		#5	[-]
Posts: 5740 February 28, 2012 12:00 AM Reply Quote More My Recent Posts	ThisCharmingFan wrote: I'm a big fan of tongue, but if you are really adventurous, try making some cabeza tacos! The taco joints in Phoenix don't serve sesos?
DeMayonnaise		#6	[-]
Posts: 7036 February 28, 2012 12:38 AM FEAR THE VISOR! Reply Quote More My Recent Posts	ThisCharmingFan wrote: Bbeerslayer wrote: Interesting. How did you prepare it? Chop it up and stir fry it? Cut into strips? Any seasonings needed? Sounds good, never heard of this one before. How are they price wise? I eat a ton of tongue. Almost all of it at Mexican joints, though occasionally i'll have a tongue sammy in deference to the tradition of my peeps. Like many cuts of "cheap" meat, it is all about the prep. The best way to prepare it is to bring to a boil and then simmer it with some spices (garlic, jalapeno, onion, etc.) for a few hours till it turns tender. I've never tried this in a crock pot, but the recent thread on them has me thinking it would be perfect for that as well. Then you gotta pull of the skin and the fat. Next, chop it into cubes or strips, whichever form you like best in your taco/burrito/etc. Fry it up in some oil, or if you want to go traditional Mex, in lard. You can add some spices while you fry as well, like cumin or oregano. I'm a big fan of tongue, but if you are really adventurous, try making some cabeza tacos! In Uruguay they eat tongue like how you described, with garlic, cilantro, olive oil, and probably a few more things. Even sell it in the deli section of the grocery stores. Cooking it in lard would be awesome. Where can I get some of that? I honestly don't care about this. Just bored at work and have a lot of desk warming time....
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ricecloud9		#7	[-]
Posts: 4582 February 28, 2012 10:02 AM Reply Quote More My Recent Posts	I know Woodman's in Madison would carry lard... ricecloud9
Plazasauce		#8	[-]
Posts: 266 February 28, 2012 4:39 PM Reply Quote More My Recent Posts	I had tongue in Japan - they sliced it thin as bologna, fried it in sesame oil, and salted it. Very tasty! I've never seen a recipe, and I'm not sure if you'd boil the unit prior to slicing then just reheat in the oil or what. But it should be easy enough to try.
ThisCharmingFan		#9	[-]
Posts: 13567 February 28, 2012 4:56 PM The disputatious one Reply Quote More My Recent Posts	WestCoastBadger wrote: ThisCharmingFan wrote: I'm a big fan of tongue, but if you are really adventurous, try making some cabeza tacos! The taco joints in Phoenix don't serve sesos? You know, i haven't seen any around me in Sdale. I'm generally eating at Fiesta Burrito, Super Burrito, and Tacos Jalisco and none of them have it, and they are the best and have the most authentic offerings. I'm a big fan of organs, sweet meats, etc. I don't think i've seen a place in the greater Phx either including the Ranch Market. I can find menudo, buche, or tripa, but sesos not so much.
ThisCharmingFan		#10	[-]
Posts: 13567 February 28, 2012 5:05 PM The disputatious one Reply Quote More My Recent Posts	Plazasauce wrote: I had tongue in Japan - they sliced it thin as bologna, fried it in sesame oil, and salted it. Very tasty! I've never seen a recipe, and I'm not sure if you'd boil the unit prior to slicing then just reheat in the oil or what. But it should be easy enough to try. The simmering/boil is to soften it up. If you sliced and then fried, i'm guessing it would be tasty, but still a bit tough.
RichInBunlyGoodness		#11	[-]
Posts: 5047 February 28, 2012 10:25 PM Reply Quote More My Recent Posts	Lard can be had at a number of sausage companies. I think that tends to be fresher than what you can get at grocery stores. Get a 5 pound tub and some pork butt and then you can use it to make pork con fit.
Slimm21		#12	[-]
Posts: 12770 March 1, 2012 3:45 PM I've paid for bottle service Reply Quote More My Recent Posts	I can find menudo, buche, or tripa, but sesos not so much. Yuck. Tried it once and threw up. It probably isn't that bad, but I can't wrap my head around eating it.
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