thyme

Tacos de Lengua

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This one is for the adventurous folks out there. “Lengua” means “tongue” in Spanish, and this is a traditional recipe for beef tongue tacos.

Tongue, especially when slow cooked, is extremely tender and delicious. If you buy a whole or half beef locally, ask to have the tongue (and liver and heart!) when it’s processed. You can also find tongue at some local lockers. I got mine from Dageforde Farms (they come to the Beatrice Farmers Market!)

If you grew up eating tongue and hating it, give it one more try with this recipe…you’ll probably change your mind! The secret is using only the tender inner part of the tongue, and cutting it into small cubes.

INGREDIENTS

  • 1 beef tongue

  • 1 onion, chopped

  • 6 garlic cloves, mashed

  • 2 bay leaves

  • 1 T. pepper

  • 1 T. salt

  • 1 large sprig fresh thyme

  • broth to cover (or water with beef bouillon)

Topping options:

  • Diced white onion

  • Chopped green onions

  • Chopped cilantro

  • Green tomatillo salsa (or red tomato salsa)

  • Cheese

  • Thinly sliced radishes

  • Lime juice

DIRECTIONS

Place all ingredients in crock pot with enough broth or water to cover them, and cook on low 6-8 hours. Remove tongue to cool, peel/cut off outer layer, and cut off any rough spots. Slice into small cubes, and sauté in frying pan until browned. Add meat to corn tortillas and top with diced onion, cilantro, green salsa, and thinly sliced radishes.

Katie's Thyme Roasted Sweet Potatoes

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INGREDIENTS

  • 2 lbs white sweet potatoes, peeled and cut into small cubes

  • 2 Tbsp olive oil

  • 1 garlic clove, minced or pressed

  • 2 tsp fresh thyme (can also substitute parsley, oregano, rosemary, etc.)

  • salt and pepper to taste

  • 1/4 cup chicken or vegetable broth

DIRECTIONS

(Optional first step: boil cubed sweet potatoes for about 15 minutes to speed roasting time. Drain.)
Place cubed sweet potatoes in a large bowl. Mix oil, garlic, herbs, and salt & pepper together, and drizzle over sweet potatoes. Mix well to coat. Spread in a 9x13 pan or rimmed baking sheet and pour over broth. Roast in a 425 degree oven for 20-30 minutes, or until tender, stirring once or twice during baking time.