Ingredients with Measurements:
- 1 beef tongue (lengua)
- 12 corn tortillas
- 2 cups of enchilada sauce
- 1 cup of shredded cheese
- 1/4 cup of chopped onion
- 1/4 cup of chopped cilantro
- 1/4 cup of sour cream
Special equipment needed:
- Large pot
- Baking dish
- Tongs
- Mixing bowl
Step-by-step instructions:
1. Rinse the beef tongue under cold water and place it in a large pot. Cover with water and bring to a boil over high heat. Reduce heat to low and let it simmer for 3-4 hours or until the tongue is tender.
2. Remove the tongue from the pot and let it cool. Once it's cool enough to handle, peel off the outer layer of skin and discard it. Shred the meat with a fork and set aside.
3. Preheat the oven to 350°F.
4. Warm up the corn tortillas in the microwave for 30 seconds or until they are soft and pliable.
5. Pour the enchilada sauce into a mixing bowl and dip each tortilla into the sauce, making sure it's coated on both sides.
6. Place a spoonful of the shredded beef tongue in the center of each tortilla and roll it up tightly.
7. Place the rolled-up tortillas in a baking dish, seam side down.
8. Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded cheese on top.
9. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for a few minutes.
11. Garnish with chopped onion, cilantro, and a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 4 hours (for the beef tongue) + 25 minutes (for the enchiladas)
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Instead of beef tongue, you can use shredded chicken or beef.
- Instead of corn tortillas, you can use flour tortillas.
- Instead of enchilada sauce, you can use salsa or tomato sauce.
Variations:
- Add diced tomatoes, bell peppers, or jalapeños to the filling.
- Use different types of cheese, such as queso fresco or Monterey Jack.
- Top with sliced avocado or guacamole.
Tips and tricks:
- Make sure the beef tongue is fully cooked and tender before shredding it.
- Warm up the tortillas before dipping them in the sauce to prevent them from breaking.
- Use a toothpick to secure the enchiladas if they don't stay rolled up.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the enchiladas in the microwave or oven until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of lettuce or rice.
- Drizzle extra enchilada sauce on top for added flavor.
Garnishes:
- Chopped onion
- Chopped cilantro
- Sour cream
- Sliced avocado
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Chips and salsa
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the tortillas break while rolling them up, warm them up a bit more or use two tortillas instead of one.
Food safety advice:
- Make sure the beef tongue is fully cooked before shredding it.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Lengua enchiladas are a traditional Mexican dish that originated in the state of Jalisco.
Flavor profiles:
- Spicy, savory, cheesy, tangy
Serving suggestions:
- Serve hot with your favorite side dishes and garnishes.
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Region: Mexican