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Lengua Enchiladas
Created by: Howcan Team
Ingredients
- 1 beef tongue (about 3 lbs)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) tomato sauce
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional)
Instructions
- Place the beef tongue in a large pot and cover with water. Add the chopped onion and minced garlic. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the tongue is tender.
- Remove the tongue from the pot and allow it to cool. Once cooled, peel off the tough outer skin and shred the meat. Set aside.
- In a separate saucepan, combine the tomato sauce, beef broth, cumin, chili powder, oregano, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.
- Preheat the oven to 350°F (175°C).
- Dip each corn tortilla in the sauce to coat both sides, then place a portion of the shredded beef tongue in the center. Roll up the tortilla and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and beef tongue.
- Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with a dollop of sour cream, if desired. Enjoy!
Lengua enchiladas have a rich history rooted in traditional Mexican cuisine. The dish features tender, slow-cooked beef tongue, which is then rolled in corn tortillas and smothered in a flavorful enchilada sauce. This culinary delight has been perfected by talented chefs across Mexico, with each region adding its own unique twist to the recipe. From the bustling streets of Mexico City to the charming coastal towns of Baja California, you can find variations of this dish that showcase the diverse flavors of the country. The key to a delicious lengua enchilada lies in the tender, succulent meat and the perfect balance of spices in the enchilada sauce. For an alternative method, some chefs opt to braise the beef tongue in a savory broth before shredding it for the enchiladas, adding an extra layer of depth to the dish. Today, some of the best versions of lengua enchiladas can be found in authentic Mexican restaurants that take pride in preserving the traditional flavors and techniques of this beloved dish. Whether you're a fan of classic lengua enchiladas or eager to try a unique regional variation, this dish is a true celebration of Mexican culinary heritage.
150 min
6
450 calories
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