Look Who's Talking Bite Your Tongue Tacos

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

For service:

4 tablespoons olive oil
1 dozen corn tortillas
6 limes
1 box of tongue depressors
1 bottle Mrs. Cooper’s colic remedy

  1. 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.

  2. 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.

  3. Add the garlic, onion, carrots, celery, salt and bay leaves. Cover with
    water and set over high heat.

  4. When the water comes to a boil, reduce the heat, half cover and simmer
    for 30 minutes.

  5. 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.

  6. 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.

  7. Remove the tongue from the pot and rinse with cold water to cool a little
    before slicing in half lengthwise.

  8. Peel and discard the skin, return the trimmed meat to the simmering pot
    and continue cooking for 30 minutes.

  9. 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,
    stirring often.

  10. 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.

  11. Keep warm over a low heat while heating tortillas and preparing
    garnishes of choice: fresh limes, cabbage, sour cream, etc.

  12. Helplessly watch everyone else enjoy the meal while you feed and change the baby.

Source: A Movie and A Dinner