📍 Tequisquiapan
Tequisquiapan Larded Beef Tongue
Beef tongue larded with bacon and vegetables, slow-cooked and enhanced with local white wine.
- Preparation
- 40 min
- Cooking
- 150 min
- Waiting and resting
- 0 min
History
Tequisquiapan, a land of cheese and wine, boasts one of the state's best larded tongues. The tongue is stuffed with strips of bacon and cooked slowly until tender, paired with the white wine produced in the area.
Ingredients
Preparation
- 1
Cook the tongue with onion, garlic, and salt until you can remove the skin.
- 2
Lard the tongue by inserting strips of bacon, carrot, and garlic.
- 3
Brown it in oil and remove it; in the same pot, sauté tomato, onion, and garlic.
- 4
Return the tongue, add the white wine and the herbs.
- 5
Cook covered over low heat until the meat is very tender.
- 6
Slice and serve bathed in its sauce, accompanied by rice or vegetables.
Cooking tips
- Peel the tongue while it is warm because the skin releases more easily than when cold.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Lengua(Context)
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