Favorite homemade taco recipes
- Thread starter TONY206
- Start date
1 Beef Tongue (Lengua de Res) (approx. 2lbs)
2 Fresh Garlic Cloves (Dientes de Ajo)
Garlic Salt to taste (Sal De Ajo al gusto)
3 Bay Leaves (Ojas de Laurel)
Onions, Cilantro, Lemon, Salsa de Tomatillo
"First off, you will want to get a pot with a steamer attachment, or if none is at your disposal, a regular large pot. Place a bowl at the bottom of the pot, and then place a flat plate on top to act as your base/holding plate. You are going to want to fill your pot with water; enough water to almost engulf the plate (or in the case of a steamer pot, enough to almost touch the bottom of the steamer plate). Into the water, you will throw in 2 bay leaves. Following the Bay leaves, salt the water with the garlic salt, about 3 to 4 Tablespoons, and throw in the garlics now, put the stove on high and let the water boil. While the water is boiling, you will want to grab your beef tongue and wash it with warm water. Now, lightly salt your beef tongue with garlic salt and place it on your plate/steamer plate.
Set your timer for 15 minutes.Place 2 bay leaves on top of your beef tongue. Cover your pot with a lid. Let's leave this going for the whole 15 minutes. Once your timer is done, your water should be boiling nicely. Drop the heat down to medium, and set your timer for 3 hours. This is going to take a while. About 2 hours in, check the pot to make sure there is plenty of water left to steam. If not, simply add more water. At the conclusion of your 3 hours it's time to check your cow tongue.
This isn't about what it looks like, it is about what it feels like. Cut into the meat with a knife, and make sure that it slices through with little to no resistance. This meat should be tender and soft. take it out of the pot, and onto a cutting board. Make a slit in the middle of the tongue and remove the outer membrane "Skin" with your hands. Careful, because it is VERY hot. There should be a big chunk of tough meat and fat at the bottom of the tongue. Cut it off, and set aside. You are welcome to eat it too, but most people find it tough and hard, a lot harder than the soft meat from the actual tongue.
Now, you will want to chop and slice the meat into small enough pieces for your tacos.
Place all your meat into a small pot. Grab about 1/3 cup to 1 cup (depending on how much you want) of the broth from the steaming pot and add to your small pot with your tongue. This serves 2 purposes. 1: if your tongue needs a bit more flavor/salt, the salted water takes care of that, and 2, it helps to maintain a bit of moisture in your beef. Use a slotted spoon to mix the juice around over the meat. Cover and keep on low heat. Heat up a "Comal" or flat griddle on your stove on high heat. Heat up your tortillas for about 30 seconds each, flipping constantly. If it starts to get brown spots, or starts to inflate, it means the tortilla is done. Pull them out, place on your plate, spoon your meat onto your tortilla, top with cilantro, and onion. If you want a bit of a tangy flavor, cut a lemon into wedges and add to your plate. your tacos are now done! Eat, and Enjoy!"
2 Fresh Garlic Cloves (Dientes de Ajo)
Garlic Salt to taste (Sal De Ajo al gusto)
3 Bay Leaves (Ojas de Laurel)
Onions, Cilantro, Lemon, Salsa de Tomatillo
"First off, you will want to get a pot with a steamer attachment, or if none is at your disposal, a regular large pot. Place a bowl at the bottom of the pot, and then place a flat plate on top to act as your base/holding plate. You are going to want to fill your pot with water; enough water to almost engulf the plate (or in the case of a steamer pot, enough to almost touch the bottom of the steamer plate). Into the water, you will throw in 2 bay leaves. Following the Bay leaves, salt the water with the garlic salt, about 3 to 4 Tablespoons, and throw in the garlics now, put the stove on high and let the water boil. While the water is boiling, you will want to grab your beef tongue and wash it with warm water. Now, lightly salt your beef tongue with garlic salt and place it on your plate/steamer plate.
Set your timer for 15 minutes.Place 2 bay leaves on top of your beef tongue. Cover your pot with a lid. Let's leave this going for the whole 15 minutes. Once your timer is done, your water should be boiling nicely. Drop the heat down to medium, and set your timer for 3 hours. This is going to take a while. About 2 hours in, check the pot to make sure there is plenty of water left to steam. If not, simply add more water. At the conclusion of your 3 hours it's time to check your cow tongue.
This isn't about what it looks like, it is about what it feels like. Cut into the meat with a knife, and make sure that it slices through with little to no resistance. This meat should be tender and soft. take it out of the pot, and onto a cutting board. Make a slit in the middle of the tongue and remove the outer membrane "Skin" with your hands. Careful, because it is VERY hot. There should be a big chunk of tough meat and fat at the bottom of the tongue. Cut it off, and set aside. You are welcome to eat it too, but most people find it tough and hard, a lot harder than the soft meat from the actual tongue.
Now, you will want to chop and slice the meat into small enough pieces for your tacos.
Place all your meat into a small pot. Grab about 1/3 cup to 1 cup (depending on how much you want) of the broth from the steaming pot and add to your small pot with your tongue. This serves 2 purposes. 1: if your tongue needs a bit more flavor/salt, the salted water takes care of that, and 2, it helps to maintain a bit of moisture in your beef. Use a slotted spoon to mix the juice around over the meat. Cover and keep on low heat. Heat up a "Comal" or flat griddle on your stove on high heat. Heat up your tortillas for about 30 seconds each, flipping constantly. If it starts to get brown spots, or starts to inflate, it means the tortilla is done. Pull them out, place on your plate, spoon your meat onto your tortilla, top with cilantro, and onion. If you want a bit of a tangy flavor, cut a lemon into wedges and add to your plate. your tacos are now done! Eat, and Enjoy!"
1. 2lbs of leg and thigh meat (boil until falls off bone. Take out water remove skin, chop set aside)
2. Sautee three garlic cloves chopped onion chopped in oil with salt and pepper.
3. Add chicken sautee (add a little more salt and pepper to taste, garlic powder)
4. Add dried red chile peppers crush the whole ones ( about four or five)
5. Add fourth cup of water and tapatio
6. Bring to boil simmer until still wet but most water gone.
7. Fry tortilla soft fold to make taco
5. Put in meat
6. Add shredded lettuce
7. add crumbled queso and crema (NOT sour cream)
8. Add more tapatio and SLAP!
2. Sautee three garlic cloves chopped onion chopped in oil with salt and pepper.
3. Add chicken sautee (add a little more salt and pepper to taste, garlic powder)
4. Add dried red chile peppers crush the whole ones ( about four or five)
5. Add fourth cup of water and tapatio
6. Bring to boil simmer until still wet but most water gone.
7. Fry tortilla soft fold to make taco
5. Put in meat
6. Add shredded lettuce
7. add crumbled queso and crema (NOT sour cream)
8. Add more tapatio and SLAP!
toeknee
go to that little mexican butcher shop (carniceria) right next to your house in white center, pick up a bunch of the preseasoned carne asada, like 2 lbs of it
get some onions cilantro jalapenos tomatos lime
grill up the meat and make a salsa, bomb
Carniceria El Paisano
9629 15th Ave SW
Seattle, WA 98106
go to that little mexican butcher shop (carniceria) right next to your house in white center, pick up a bunch of the preseasoned carne asada, like 2 lbs of it
get some onions cilantro jalapenos tomatos lime
grill up the meat and make a salsa, bomb
Carniceria El Paisano
9629 15th Ave SW
Seattle, WA 98106
