A treat in any tongue - The San Diego Union-Tribune
A treat in any tongue - The San Diego Union-Tribune
Called by its English name or the Spanish — lengua a la Mexicana — this cut of meat transforms into a tender morsel, slow poached and simmered with onions, tomatoes, jalapeños and cilantro.
Slow poached tongue is transformed into a tender cut of meat then simmered with onions, tomatoes, jalapeños and cilantro in this Confessions of a Foodie recipe for lengua a la Mexicana.
Sandra Dibble - The San Diego Union-Tribune
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