Ingredients with Measurements:
- 1 lb beef tongue (lengua)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tbsp vegetable oil
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Cutting board
- Knife
- Spatula
Step-by-step instructions:
1. Rinse the beef tongue under cold water and place it in a large pot. Cover with water and add salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 2-3 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, remove the skin and slice the meat thinly.
3. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and jalapeño pepper. Cook until the onion is translucent.
4. Add the sliced beef tongue to the skillet and cook for 5-7 minutes or until browned.
5. Preheat a separate skillet over medium heat. Place a tortilla in the skillet and sprinkle with shredded cheese. Add a spoonful of the beef tongue mixture on top of the cheese, then sprinkle with more cheese. Top with another tortilla.
6. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown. Repeat with the remaining tortillas and beef tongue mixture.
7. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours (for boiling the beef tongue) + 20 minutes (for cooking the quesadillas)
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Beef tongue can be substituted with shredded beef or chicken.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
Variations:
- Add sliced bell peppers or mushrooms to the beef tongue mixture for added flavor.
- Top the quesadillas with sour cream, guacamole, or salsa.
Tips and tricks:
- Make sure to remove the skin from the beef tongue before slicing it.
- Use a sharp knife to slice the beef tongue thinly.
- Don't overfill the quesadillas with the beef tongue mixture and cheese, or they may be difficult to flip in the skillet.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve the quesadillas with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans
Troubleshooting advice:
- If the quesadillas are difficult to flip in the skillet, try using a spatula to hold them together while flipping.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
- Make sure to cook the beef tongue thoroughly before slicing and using in the quesadillas.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Lengua quesadillas are a popular Mexican dish that originated in the northern states of Mexico. The use of beef tongue in this dish is a nod to the traditional Mexican cuisine that utilizes all parts of the animal.
Flavor profiles:
Lengua quesadillas are savory and slightly spicy, with a rich and meaty flavor from the beef tongue.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican