Скачать или смотреть Tacos de Lengua (Beef Tongue Tacos) | Birthday Tacos for My Brother Erik

Tender, slow-braised beef tongue finished in lard, tucked into warm tortillas with salsa, cilantro, and lime — made for my brother Erik’s birthday! ↓

CHAPTERS
00:00 Intro: Why tacos de Lengua? Birthday shoutout + brother Erik
00:26 Ingredients for the braise
02:30 Dry brining the lengua
02:50 Building the braise base (veggies, spices, chiles)
05:46 Adding in beer + Maggi
06:34 Adding beef stock, herbs, kombu
07:02 Adjust seasoning
07:30 Add in tongue
07:50 Slow braise until tender
09:09 Prep taco toppings
13:06 Checking in on the tongue
14:20 Cooling, peeling
15:08 Portioning the tongue - 3 ways
13:20 Crisping lengua in lard
15:10 Tortillas + cebollitas prep
16:40 Plating tacos de lengua
17:00 Olive Jean break 🐶
20:20 It's TACO TIME
20:28 Steaming the Vapor
21:30 Frying the Lengua, tortillas & onions
25:00 Plating & building the tacos
26:12 Salsas - Salsa de la Sierra + Salsa Falsa
26:40 Birthday taste test w/ Erik
28:50 Ranking favorites
29:40 Final thoughts + birthday wishes

Making meals for my family on their birthday's is a tradition we’re proud to keep alive. ↓

*TACOS DE LENGUA RECIPE | Birthday Special 🌮 *
YIELD: 2 LENGUAS

INGREDIENTS
100g neutral oil
350g white onion, quartered
150g garlic cloves
150g carrot, large chunks
20g morita chiles, whole
5g black peppercorns, toasted
10g coriander seeds, toasted
20g Mexican cinnamon, toasted
5 fresh bay leaves
25g fresh oregano
50g parsley stems
100g kombu, rinsed
470g Mexican lager beer (Negra Modelo preferred)
5L beef stock
25g jugo maggi or soy sauce
Diamond Crystal kosher salt

METHOD
1️⃣ Dry brine beef tongues generously with salt for 24 hours.
2️⃣ In a rondeau, heat oil until shimmering. Add onion, carrot, and garlic. Cook until caramelized.
3️⃣ Add chiles, spices, herbs, and kombu. Stir until fragrant. Deglaze with Maggi + beer.
4️⃣ Add stock + beef tongues. Bring to a simmer, cover, reduce to medium (190°F water temp), and cook until tender (~3.5 hours).
5️⃣ Allow lengua to cool in the liquid. Strain, peel, and portion.

TO SERVE
• Your favorite salsas
• Corn tortillas
• Fresh radishes
• Cebollitas (knob onions) grilled or confit in lard
• Lard (to crisp lengua + heat tortillas)
• Cilantro, onions, lime

🔥 Crisp lengua in lard, build tacos with toppings + salsa, and enjoy.
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