Le Lengua Tacos

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.

Ingredients

• 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
• 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

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