Mexican




Steve's Tongue Tacos

Heat reduced tongue cooking liquid over medium heat. Add Ancho chili powder and mild chili powder and gently simmer for several more minutes. Cut cooked, peeled beef tongues into small chunks, about 1" square. These can be refrigerated for several days. When ready to serve, place tongue pieces in microwave bowl, add enough reduced cooking liquid from tongue to coat meat pieces, and warm in microwave. Place tongue, pico de gallo, chopped cilantro and hot, medium, or mild salsa in a warm tortilla, roll up tortilla and eat.



Pico der Gallo

Cut tomatoes and onions into ¼" cubes. Cut open peppers and discard seeds and stems. Cut cubanelle peppers into ¼" pieces, and hot peppers into ⅛" pieces. Remove and chop leaves from cilantro. Mix tomatoes, onions, peppers, and cilantro. Add juice from two limes, salt, pepper, sugar, and chili seasonings. Mix and let sit overnight. Before serving, strain out and discard liquid using colander.