Ingredients
For the Lengua:
- 1 beef tongue
- ½ Cup Sweetwater Spice Co. Ancho Chipotle Brisket Bath
- 1 ½ Cups Water
- 1 large white onion (or two small white onions), rough chop
For the Charred Salsa Verde:
- One small white onion, quartered
- 2 large poblano peppers
- 3/4 lb. tomatillos, husks removed
- ½ cup Sweetwater Spice Co. Lime Jalapeno Fajita Bath
To serve:
- Cattleman’s Grill Mexicano Rub and Taco Seasoning, as needed
- Tortillas
- White onion, minced
- Cilantro, minced
Instructions
To make the lengua:
- Combine ½ cup of Sweetwater Spice Co. Ancho Chipotle Brisket Bath with 1 ½ cups of water, place into an electric pressure cooker with the entire beef tongue.
- On a standard meat/stew setting, pressure-cook the lengua for about 20 minutes per pound.
- Once the cook has finished, allow the pressure cooker to naturally release before removing the lengua.
- On a cutting board, peel away the tongue’s outer membrane and trim any gristly/fatty bits from the underside of the tongue.
- Slice the cleaned tongue and dice into medium-sized pieces. The meat is ready to consume but is best kissed on a hot griddle for a layer of char.
To make the salsa verde:
- Set up your Yoder Smokers YS640s Pellet Grill for high heat, direct, over-the-flame grilling.
- Char the vegetables for the salsa verde.
- For the poblanos, place in a separate Ziploc or bowl covered with plastic wrap to steam for 10 minutes before deseeding and scraping off the skins.
- Add the pepper flesh to the charred tomatillos and onions and blend in a Vitamix with a half cup of Sweetwater Spice Co. Lime Jalapeno Fajita Bath. Reserve salsa verde in the fridge until further use.
To finish the tacos:
- Once meat is ready to consume, season the diced lengua with Cattleman’s Grill Mexicano Rub and Taco Seasoning before crisping it up on a high-heat cast-iron griddle.
- Warm up tortillas and fill with seared lengua meat, minced white onion, cilantro, and salsa verde.
- Enjoy immediately.
(All Things Barbecue; The Sauce)
www.atbbq.com/thesauce
