Tongue—la lengua, in Spanish—is a very popular food in Mexico, especially in the central and northern parts of the country, where good grazing land supported a large ranching culture. On ranches, most prime cuts are sold to markets, and the lesser cuts, like tongue, are cooked for the ranch hands. The use of tongue and other secondary cuts of meat, often overlooked, is at the core of peasant cooking. Made rich with brines, marinades, chiles, complex spice mixtures, and rich accompanying sauces, these preparations are some of the most flavorful in all of Latin American cuisine. Tongue is naturally succulent, but needs slow cooking to become really tender and luscious. The flavor is pretty neutral, so this filling has lots of additions to spice it up. A bright salsa is the finishing touch, much like the hot spicy-sweet mustard that was slathered on the tongue sandwiches that I used to eat at my old neighborhood delicatessens.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.