Lengua forrada merges Spanish gastronomic tradition with Quauhtemallan's indigenous cuisine. Cooked with onion, garlic, and bay leaf, then battered and fried, it is served with thick tomato sauce and tortillas, creating a dish full of flavors and textures.
Lengua forrada, a preparation that combines unique flavors and smooth textures.
Ideal for enjoying with loved ones on a special afternoon. A delight that will surely conquer your palates.
Lengua forrada
Ingredients
1 Beef tongue
3 Eggs
Refried beans
3 Corn tortillas
2 Tomatoes
Onion
Garlic
Salt
Bay leaf
Preparation
Step 1 : The tongue is boiled with onion, garlic, salt, and bay leaf until tender, taking 45 minutes in a pressure cooker and approximately an hour in a regular pot, depending on the size.
Step 2 : After cooling for five minutes, it peels easily.
Step 3 : It's cut into 1 cm wide slices.
Step 4 : The tongue slices can be coated with wheat flour for better adhesion of the beaten egg.
Step 5 : Then they are dipped in beaten egg to stiff peaks and fried in hot oil, avoiding using cold oil so it doesn't absorb too much.
Step 6 : The tomatoes and onion, previously boiled in little water, are blended or mashed.
Step 7 : Season the sauce to taste and thicken by reheating it.
Step 8 : For assembly, place two tortillas on a plate, spread one side with refried beans and place a slice of coated tongue on top.
Step 9 : Then, pour the tomato sauce generously and partially cover with another tortilla.
Step 10 : You can add slices of fresh onion and chopped parsley.
Step 11 : Optionally, the sauce can be blended or mashed with chili peppers.
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