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Beef Tongue Enchiladas aka Enchiladas de Lengua recipes

Beef Tongue Enchiladas aka Enchiladas de Lengua recipes

This recipe crafts savory beef tongue enchiladas, featuring tender, chopped beef tongue encased in soft corn tortillas, generously smothered in vibrant salsa verde and melted sharp cheddar cheese. Baked until bubbly and golden, then garnished with crema and fresh avocado, it offers a rich and comforting take on a classic.
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Total Time 50 minutes
Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 4343 kcal

Equipment

  • 1 Baking Dish 9x13 inch or similar size casserole dish
  • 1 Large Skillet For warming tortillas, if raw
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups/Spoons

Ingredients
  

Main

  • 8 corn tortillas I buy 'em raw and cook according to package directions
  • 1 to 1½ cups salsa verde divided (I put mine up with farm share tomatillos and Hatch chiles)
  • 2 cups cooked beef tongue prepared according to this recipe, chopped in small pieces
  • 2 ½ cups shredded sharp cheddar cheese
  • ½ cup crema or sour cream
  • 1 avocado cubed

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Warm the corn tortillas according to package directions, or quickly dip each in warm salsa verde or briefly fry in a lightly oiled skillet until pliable.
  • In a bowl, combine the chopped cooked beef tongue with about ½ cup of salsa verde and ¼ cup of shredded cheddar cheese.
  • Spoon a portion of the beef tongue mixture into the center of each warmed tortilla.
  • Roll each tortilla tightly and place seam-side down in the prepared baking dish.
  • Pour the remaining salsa verde evenly over the rolled enchiladas.
  • Sprinkle the remaining shredded sharp cheddar cheese generously over the top.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  • Remove from oven and let stand for 5 minutes to set.
  • Garnish with crema or sour cream and cubed avocado before serving warm.

Notes

For optimal results, ensure your corn tortillas are properly warmed and pliable before rolling; a quick dip in warm salsa or a brief fry in a lightly oiled skillet makes them flexible and prevents tearing. This also enhances flavor. Don't overfill each tortilla to prevent breakage during rolling. For the beef tongue, if not using freshly prepared, consider gently reheating it with a touch of the salsa verde to infuse moisture and flavor. Freshly shredded sharp cheddar melts far superior to pre-shredded varieties. A final sprinkle of fresh cilantro or a squeeze of lime before serving would elevate the dish's brightness.