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Categories:
vegetable oil white onions carrots stalks celery garlic bay leaves beef broth arbol chiles guajillo chiles ancho chiles cloves berries oregano cumin beef corn tortillas vegetables
Viewed: 76 - Published at: a year agoIngredients
- 2 tablespoons vegetable oil
- 2 medium white onions, cut into 1/4-inch dice
- 2 medium carrots, thinly sliced
- 2 large stalks celery, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 bay leaves
- 6 cups beef broth
- 6 dried de arbol chiles, stemmed, seeded, sliced open, and flattened
- 4 dried guajillo chiles, stemmed, seeded, sliced open, and flattened
- 2 dried ancho chiles, stemmed, seeded, sliced open, and flattened
- 2 whole cloves
- 8 whole allspice berries
- 2 teaspoons dried Mexican oregano
- 1 teaspoon cumin seed, toasted and ground (page 164)
- 1 beef tongue (about 3 1/2 pounds), trimmed
- 14 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
- Garnish: Pickled vegetables, pickled jalapenos, sprigs of fresh cilantro
Method
- Preheat the oven to 325F.
- In a large, heavy, ovenproof braising pan, heat the oil on medium heat.
- Saute the onions, carrots, and celery until the onions are just translucent, about 7 minutes.
- Add all the remaining ingredients except tortillas and garnish, cover tightly with aluminum foil, and place in the oven.
- Braise the tongue until the meat is very tender and forms cracks in the surface, about 3 hours.
- Remove the tongue from the pan, discarding the other ingredients, and allow to cool.
- Using a paring knife, carefully peel off the skin (which should remove easily); try to leave the tongue intact.
- Cut the meat into 1/2-inch-thick slices and cut again into 1/3-inch-thick matchsticks (fine julienne) and place in a bowl.
- Serve right away or keep warm until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter.
- Divide the filling equally between the tortillas and top with garnish and salsa.
- Grab, fold, and eat right away.
- Or build your own taco: lay a tortilla, open face, in one hand.
- Spoon on some filling, top with garnish and salsa, fold, and eat right away.
