Ingredients with Measurements:
- 1 lb beef tongue (lengua)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato paste
- 1/4 cup water
- 6-8 large flour tortillas
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the beef tongue and place it in a slow cooker.
2. Add the chopped onion, minced garlic, cumin, chili powder, paprika, salt, black pepper, tomato paste, and water to the slow cooker.
3. Cover the slow cooker and cook on low for 8-10 hours or until the beef tongue is tender.
4. Remove the beef tongue from the slow cooker and let it cool slightly.
5. Peel off the tough outer layer of skin from the beef tongue and discard it.
6. Shred the beef tongue into small pieces.
7. Preheat the oven to 350°F.
8. Warm the flour tortillas in the oven for 5 minutes.
9. Assemble the burritos by placing a spoonful of cooked rice, black beans, and shredded beef tongue on each tortilla.
10. Top with shredded cheddar cheese, sour cream, salsa, and chopped cilantro.
11. Roll up the burritos and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours
Temperature:
- Slow cooker on low heat for 8-10 hours
- Oven preheated to 350°F
Serving size:
- 6-8 burritos
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 47g
- Protein: 23g
Substitutions for ingredients:
- Beef tongue can be substituted with shredded beef or chicken.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack cheese or queso fresco.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add sliced avocado or guacamole to the burritos.
- Use corn tortillas instead of flour tortillas.
- Add diced tomatoes or bell peppers to the filling.
Tips and tricks:
- To make the beef tongue easier to shred, let it cool slightly and use a fork to pull it apart.
- Make sure to remove the tough outer layer of skin from the beef tongue before shredding it.
- Warm the tortillas in the oven before assembling the burritos to make them more pliable.
Storage instructions:
- Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burritos, wrap them in foil and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and sour cream for dipping.
Garnishes:
- Garnish the burritos with chopped fresh cilantro or sliced jalapeños.
Pairings:
- Serve the burritos with a side of Mexican rice and a green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Green salad
Troubleshooting advice:
- If the beef tongue is tough, it may need to cook longer in the slow cooker.
Food safety advice:
- Make sure to cook the beef tongue to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Beef tongue is a traditional Mexican ingredient that has been used in dishes like lengua tacos and burritos for centuries.
Flavor profiles:
- The beef tongue has a rich, beefy flavor that is complemented by the spices and seasonings in the filling.
Serving suggestions:
- Serve the burritos with a side of salsa and sour cream for dipping.
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Region: Mexican