Mexican Tacos

beef-tongue-tacos Beef Tongue Tacos

Servings: 20 Tacos
Prep Time: 15 Min
Cooking Time: 8 Hrs 15 Min

INGREDIENTS



1 beef tongue
1/2 white onion, sliced
1/2 onion, diced
5 cloves of garlic (made into a paste)
1 bay leaf
3 tbsps of olive oil
5 Roma tomatoes
5 serrano peppers
2 packages of corn tortillas, 10 ounce each
salt to taste

METHOD



Take a slow cooker, place the beef tongue along with the onion slices, garlic paste and bay leaf and cover with water. Add the onion slices, garlic, and bay leaf. Add water to this and season with salt. Now cover the cooker and cook for 8 hours. After that remove the tongue from the cooker and shred it into fine strands. Now heat the olive oil in a frying pan over medium heat. Add the tomatoes and peppers to this and cook till they become soft on all sides.

After that remove the tomatoes and peppers from the oil and blend in a blender seasoning with salt, keeping the oil on flame. The paste must not be smooth but slightly chunky. Now add the diced onion to the pan and fry them till they turn translucent. To this stir in the tomato mixture. Cook for about 6 minutes. Remove from heat and let cool. Now place the shredded tongue meat into a tortilla and spoon the salsa over the meat. The tacos are ready to be served!

HOT TIP: You could couple the tacos with Beer Margaritas!



Chicken Tacos

Serving: 12 Tacos
Prep Time: 15 minutes
Cooking Time: 15 minutes

INGREDIENTS

1 large, ripe tomato
1/2 small onion, chopped
1 clove garlic, chopped
1 tbsp of olive oil
1 boneless chicken breast (De-skinned, cooked and shredded)
1/2 tbsp of salt
12 corn tortillas

METHOD

Roast the tomato then peel it and chop it up. Add the tomato, garlic and onion to a blender and blend them into a smooth paste. Now heat the oil in a frying pan over medium heat. To this add the tomato paste and fry till it becomes thick, stirring continuously. Add the shredded chicken and salt to this and cook for about 2 minutes. Remove from heat and let cool. Now quick-fry 12 corn tortillas to soften them. Drain the excess oil on paper towels. Place 2 tbsp of filling on each tortilla, roll them and secure with toothpicks. Serve with a dip of your choice.



sanghamitra

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