Le Lengua Tacos

LeLengua Tacos

By: Vitamix

Tender  beef tongue is marinated in a blend of aromatic spices, then braised to perfection alongside chargrilled peppers, onions, and tomatoes, for a delicious and unexpected taco filling.

Machine: Vita-Prep 3

Container: 64oz tall

Preparation: 5½ –6 hours

Processing: 2 minutes (split timing)

Yield: 8–10 servings

Ingredients

For Rub/Marinade:

  • 1 cup hot water
  • 1 cup apple cider vinegar
  • 1 cup ancho chili powder
  • 1 cinnamon stick
  • 1 teaspoon cumin
  • 2 teaspoons black peppercorn
  • 1 Tablespoon oregano leaf
  • 2 teaspoons coriander seed
  • 1 teaspoon fennel seed
  • 1 Tablespoon kosher salt

For braising:

  • 1 piece (about 4 pounds) beef tongue, rinsed and trimmed
  • 3 Cubanelle peppers, 6.75 ounces
  • 2 sweet onions, peeled, about 1 pound
  • 6  Roma tomatoes, about 1 pound
  • 4 Tablespoons vegetable oil
  • 20 garlic cloves, peeled
  • 32 ounces beef stock, divided use
  • ¼ bunch cilantro, with stems
  • Salt and pepper, as needed
  • 16 – 20 white corn tortillas, grilled slightly
  • 2 cups queso fresco, crumbled
  • Lime wedges, for garnish

Directions

For the rub/marinade

  1. Place ingredients into the 64-ounce container in the order listed and secure lid.
  2. Select Variable 1.
  3. Start machine and slowly increase to its highest speed. Blend for 1 minute.
  4. Rub beef tongue with ⅔ of the mixture and let beef tongue rest in the marinade for 2 to3 hours. Set aside the leftover rub.

For Braising

  1. Preheat convection oven to 350° F.
  2. Place the peppers, onions, and tomatoes in a large bowl and toss with vegetable oil. Season to taste with salt and pepper.
  3. On a hot grill, char all vegetables on all sides.
  4. Place marinated and rubbed beef tongue into an oven-safe braising pan.
  5. Surround tongue with charred vegetables, garlic, and cilantro.
  6. Add beef stock to a medium size bowl and whisk in the remaining rub to incorporate.
  7. Pour the whisked mixture over the beef tongue and vegetables.
  8. Secure tightly with oven-proof lid or wrap tightly with foil and cook for 3½ hours.
  9. Once tender, remove beef tongue from braising pan and set aside to cool slightly.
  10. Transfer the leftover stewed vegetables and liquid to the 64-ounce Vitamix container and secure lid.
  11. Select Variable 1.
  12. Start machine and slowly increase to its highest speed.
  13. Blend for 1 minute. Adjust the consistency of the sauce with 1 to 2 cups of beef stock, if desired.
  14. Peel the beef tongue and shred using kitchen forks.
  15. Toss shredded beef tongue with the pureed sauce.
  16. Place on a warm white corn tortilla, top with queso fresco and garnish with lime wedge.