Tacos de Lengua featuring a tomatillo salsa with cotija, cilantro, and onion made using the Victoria Cookware Paella Skillet
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Victoria Cookware.
Tongue
INGREDIENTS
- 1 ea. Cow tongue
- Beef stock
- 1 ea. Onion
- 4-6 cloves Garlic
- 1 ea. Bay leaf
- 2 ea. Chile morita
- 2 ea. Chile guajillo
METHOD
- Braise the tongue in the broth until fork tender.
- Remove and before cools remove the skin from the tongue. Cube and reserve.
- Strain braising liquid and reserve.
Tomatillo Salsa
INGREDIENTS
- 12 ea. Tomatillos. peeled and rinsed and charred
- 1 -2 ea. Jalapeños, charred
- 4 cloves Garlic
- 1 ea. Mexican green onion charred
- 1 bunch Cilantro
- juice from 2 limes to finish
- strained braising liquid
METHOD
- Saute and char as desired. Blend ingredients using braising liquid adding slowly to thin until desired consistency. Save the remainder. Finish with lime juice and seasoning to taste.
- Add the Tomatillo salsa to the cooked, cubed tongue and bring back up to serving temp.
- Serve with cilantro, cotija, raw red onion, and lime juice.
