Flavorful. Moist. Hearty. Scrumptious. Slow cooked to melt-in-your-mouth perfection and topped on Focaccia. Grap the italian tongue recipe over at Spain in Iowa and try it!
This egg bake is filling & delicious. Great to serve at a brunch. If you don’t have kale, you can use any kind of greens in its place.
Another yummy Latin American meal. Great to make ahead and freeze! You can pop them in the toaster oven when you need something quick. Great with salads ;o)
Follow the the taco recipe above, but add 1/2 cup raisins and remove cilantro (if desired).
Make a dough using Masa Harina and form into small circles (much like making homemade corn tortillas).
On one side, add the beef tongue mixture and fold the dough over to shape like a half moon. Press and seal the edges.
You can cook them up in one of two ways… 1) fry them up in olive oil, lard or beef tallow until golden brown 2) lay them out on a baking sheet, brush your choice of oil on top and bake until golden brown.
You can freeze the empanadas before or after cooking them.
Do you have a good tongue recipe? Please share below!