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What You Need:
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HEAT A LARGE FRYING PAN AND ADD
2 tablespoons peanut oil
½ yellow onion, peeled and sliced
1 green bell pepper, cored, seeded, and sliced
2 cloves garlic, peeled and chopped
SAUTE FOR A MOMENT AND ADD THE DICED TONGUE TO THE PAN ALONG WITH
¼ teaspoon ground cumin
¼ teaspoon dried oregano
Salt to taste
2 tablespoons dry sherry
GARNISH WITH
Chopped scallions
Thinly sliced lettuce
Homemade Salsa
Sour cream (optional)
Chopped fresh coriander (optional)
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Translate this recipe:
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| How To Cook: |
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TO PREPARE THE TACOS:
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1. Choose any of these meat fillings and place some in the center of a warm wheat tortilla.
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2. Saute the meat until all is hot.
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BEEF TACO FLLLING:
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1. Prepare a beef pot roast as in Cuban Ropa Vieja, adding to the recipe ½ teaspoon ground cumin and 1 teaspoon chili powder.
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2. Cook the meat, covered, then debone and shred it. Return it to the sauce and keep warm.
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PORK TACO FLLLING:
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1. Prepare a boneless pork roast as above. Shred the meat and keep it warm in the sauce.
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CHICKEN TACO FLLLING:
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1. Prepare a cut-up chicken as in the above recipes. Debone, shred, and keep the meat warm in the sauce.
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TONGUE TACO FLLLING:
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1. This one is a bit unusual but well worth the effort. Simmer a whole beef tongue, covered with water, along with 2 ribs of celery and a couple of chopped carrots.
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2. Add a chopped yellow onion and 2 bay leaves. Add 2 teaspoons salt and 8 whole peppercorns.
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3. Cook, at a low simmer, for 3 hours. Allow the meat to cool in the liquid. Peel the tongue and cut into ¼-inch dice.
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