Look Who’s Talking Bite Your Tongue Tacos
The following recipe was featured during the presentation of Look Who’s Talking Too during TBS’s Dinner & a Movie.
For the tongue:
1 two pound beef tongue
1 head garlic, cut in half
2 white onions, peeled and quartered
2 carrots, roughly chopped
2 stalks celery
1 tablespoon salt
3 bay leaves
5 black peppercorns
cold water to cover
For the salsa:
1/2 pound tomatillos
1/2 pound tomatoes
4 cloves garlic, peeled
2 jalapeno peppers
1/2 cup cilantro, chopped
1/4 teaspoon salt
4 tablespoons olive oil
1 dozen corn tortillas
1 box of tongue depressors
1 bottle Mrs. Cooper’s colic remedy
Make the pie crust: In a medium bowl, mix together the flours, salt and
sugar. Add the shortening and using a pastry blender or two knives, work it
into the flour until it resembles coarse cornmeal. Add butter and continue
cutting it in until the bits are no larger than small peas. Add the yogurt
one tablespoon at a time, mixing with a fork after each addition to moisten
the dough evenly. Using your hands, gently shape the dough into a disc. Wrap in plastic and refrigerate at least 20 minutes.
Prepare the tongue: Scrub the tongue under running water and place in a
large pot. If the tongue is much more than 2 lbs., cut in half lengthwise.
Add the garlic, onion, carrots, celery, salt and bay leaves. Cover with
water and set over high heat.
When the water comes to a boil, reduce the heat, half cover and simmer
for 30 minutes.
While the tongue simmers, make the salsa: Heat a dry cast iron griddle or
skillet over medium-high heat. Place the tomatillos, tomatoes, garlic and
jalapenos on the griddle and pan roast for about 10 minutes, until their
skins began to blister.
Transfer the roasted ingredients to a blender or food processor along
with the salt and half of the cilantro. Puree for about 30 seconds, transfer
to a bowl and stir in the remaining cilantro.
Remove the tongue from the pot and rinse with cold water to cool a little
before slicing in half lengthwise.
Peel and discard the skin, return the trimmed meat to the simmering pot
and continue cooking for 30 minutes.
Heat the peanut oil in a heavy skillet over medium heat. Retrieve the
onions and garlic from the stock and add to the hot oil; (you should be able
to squeeze the garlic right from its skin into the oil) cook for 5 minutes,
Remove the tongue from the stock, chop into small pieces and add to the
hot skillet along with the garlic and onion. Add a cup of the cooking liquid
and cook down until the stock has evaporated. The tongue should be rich,
tender and flavorful.
Keep warm over a low heat while heating tortillas and preparing
garnishes of choice: fresh limes, cabbage, sour cream, etc.
Helplessly watch everyone else enjoy the meal while you feed and change the baby.
Source: A Movie and A Dinner