Braised Lengua

Ingredients Needed:
1 whole cow Tongue
1 medium onion, split in half
1 bay leaves
1 quart beef broth
1 poblano halved
1 carrot
2 cloves garlic
2 tablespoons canola oil
​
Method:
  1. Place tongue, onion, bay leaf, poblano, and garlic in a saucepan. Add beef broth until mostly covered. Bring to a boil over high heat, reduce to a simmer and cover. Cook for four hours.  Check to see if tongue is fork tender. If not, add a bit more broth and cook until you can shred with a fork.
  2. Remove tongue and place on cutting board. Peel the outer membrane off the tongue and discard. Roughly chop tongue into 1/2-inch pieces.
  3. When ready to serve, add oil to a pan and heat. Add desired amount of diced tongue to pan to crisp a bit. Serve on warm tortilla.

Ancho Chile Tortillas
Yield:  15 Tortillas

Ingredients Needed:
6 dried ancho chiles
3 cups water
3 cups tortilla flour (masa harina)
3/4 teaspoon kosher salt
1 1/2 cups warm water (about 115F/46C), plus more as needed
1 cup ancho puree
​
Method:
  1. Bring 6 ancho chiles to a boil in 3 cups of water. Once chiles are soft, de seed and puree with 1/4 cup of the chile water.
  2. In a medium bowl, mix together masa harina and water until thoroughly combined.
  3. Preheat a cast iron skillet or griddle to medium-high.
  4. Divide dough into 15 equal-size balls. Using a tortilla press, push down gently until you achieve the size and thickness you like.
  5. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, and then flip or until browned and slightly puffy. Serve warm.
© COPYRIGHT 2018. ALL RIGHTS RESERVED.