Tacos de lengua is a Mexican dish ( taco ). The main ingredient is cow tongue, and lengua is Spanish for tongue. Tacos de lengua should be served in a small tortilla baked from corn flour . The tongue is marinated and seasoned with yellow onion , garlic , bay leaves , salt and black pepper . Various accompaniments may appear, but silver onions , fresh cilantro , salsa on tomatillo and squeezed lime are the classic ones. Often the cow tongue is chopped into small pieces as with many other taco variations, for example tacos al pastor, but sometimes it comes in larger fillet-like pieces. The dish is popular throughout Mexico, as well as in Southern California in the United States.

Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core: https://amzn.to/3Fafgne
John Boos Block Cutting Board: https://amzn.to/3QoIRP2
Adjustable Apron: https://tinyurl.com/455w3j27

🔴 JOIN THE COMMUNITY:
⭕️ Patreon➔ https://tinyurl.com/2563z425
⭕️ Ko-Fi ➔ https://tinyurl.com/2p9a8pzz

🔴 CONNECT:
⭕️ INSTAGRAM ➔ https://tinyurl.com/mr3bdxmz
⭕️ TIKTOK ➔ https://tinyurl.com/mr3b9xc3
⭕️ TWITTER ➔ https://tinyurl.com/yckjs8t2
⭕️ FACEBOOK ➔ https://tinyurl.com/2p97fk32

🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ support@unclebillskitchen.com

Happy Cooking,
UB
https://unclebillskitchen.com

#tacosdelengua #lenguataco #unclebillskitchen #tacos #tonguetaco #tacorecipes #mexicanfood

AFFILIATE DISCLOSURE:
This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won’t put anything here that I haven’t verified and/or personally used myself.

Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).

Uncle Bill’s Kitchen Merch: https://unclebillskitchen.com/shop
Chicago Cutlery Walnut 5 Inch Boning Knife: https://amzn.to/3TpDSiF
Bay Leaves: https://amzn.to/3AXcvVQ
Cumin: https://amzn.to/3Q41mGX
Oregano: https://amzn.to/3RiWrms
Adjustable Apron: https://tinyurl.com/455w3j27
John Boos Block Cutting Board: https://amzn.to/3QoIRP2
2 Quart Glass Baking Dish for Oven: https://amzn.to/3KAZAff
Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition): https://amzn.to/3CKg6aV

Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or deep frying. Carnitas can also be made of chicken, using breasts or thighs, and cooking in a similar manner.

The traditional way to cook carnitas is in a copper pot (or any thick-bottomed pot that disperses the heat evenly), in a process similar to confit. Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, chili, cumin, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves). Traditional carnitas are then made by a process of simmering the meat in the lard until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. The meat can then be used as an ingredient in tamales, tacos, tortas, and burritos.

🔴 JOIN THE COMMUNITY:
⭕️ Patreon➔ https://tinyurl.com/2563z425
⭕️ Ko-Fi ➔ https://tinyurl.com/2p9a8pzz

🔴 CONNECT:
⭕️ INSTAGRAM ➔ https://tinyurl.com/mr3bdxmz
⭕️ TIKTOK ➔ https://tinyurl.com/mr3b9xc3
⭕️ TWITTER ➔ https://tinyurl.com/yckjs8t2
⭕️ FACEBOOK ➔ https://tinyurl.com/2p97fk32

🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ support@unclebillskitchen.com

Happy Cooking,
UB
https://unclebillskitchen.com

#carnitas #authenticcarnitas #unclebillskitchen #mexicancfood #porkbutt #recipe #bestandworst

AFFILIATE DISCLOSURE: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won’t put anything here that I haven’t verified and/or personally used myself.

Ladies and gentlemen, you are in for a treat! Today, I will be sharing my simple and delicious nacho dip recipe. It’s a favorite in our household and a great way to save money buying restaurant bought nacho platters.

Nachos are a Mexican regional^[1][2] dish from northern Mexico^[3][4][5] that consists of heated tortilla chips or totopos covered with melted cheese (or a cheese-based sauce), often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Ignacio “El Nacho” Anaya created the dish in 1940.^[6][7] The original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.

Nachos originated in the city of Piedras Negras, Coahuila, just over the border from Eagle Pass, Texas.^[8][9]Ignacio “Nacho” Anaya created nachos at the Victory Club in 1940 when Mamie Finan, a regular customer, asked if Anaya could bring her and three other women a different snack than usual.^[6] Anaya went to the kitchen and spotted freshly fried pieces of corn tortillas.^[6] In a moment of culinary inspiration, he added melted cheese and pickled jalapeño strips.^[6] Anaya cut the tortillas into triangles, fried them, added shredded Colby cheese, quickly heated them, added sliced pickled jalapeño peppers,^{[Note 1]} and served them.^[10] After tasting the snack, Finan asked what it was called. Anaya responded, “Well, I guess we can just call them Nacho’s Special.”^[6]

Anaya also opened his own restaurant, Nacho’s Restaurant, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook.^[8][9]

The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas.^[8] According to El Cholo Spanish Cafe history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at the cafe in 1959.^[11]

A modified version of the dish, with cheese sauce and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Ricos Products, during Texas Rangers baseball games at Arlington Stadium in Arlington, Texas.^[12] This version became known as “ballpark nachos”. During the September 4, 1978 Monday Night Football game between the Baltimore Colts and Dallas Cowboys, sportscaster Howard Cosell enjoyed the name “nachos”, and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience.^[13][14][15] Liberto died in 2017.^[16]

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho.^[17] Anaya’s son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition.^[8][9]

A variation consists of a quartered and fried tostada topped with a layer of refried beans or various meats and a layer of shredded cheese or nacho cheese, topped with habanero hot sauce.

Other variations include barbecue nachos (in which cheese is replaced with barbecue sauce) and poutine nachos (in which cheddar cheese is replaced with cheese curds and gravy). Although those variations use nontraditional ingredients, these versions are still classified as nachos. In the Southeast, pulled pork nachos, also called barbecue nachos, are very popular. In this variation, the nachos retain their cheese and often jalapeños, but are also topped with pulled smoked pork shoulder served with or without barbecue sauce or hot sauce. Some Irish-themed restaurants and bars serve “Irish Nachos” with toppings placed over potatoes (French fries) instead of tortilla chips.

Traditional nachos consist of the tortilla chips topped with cheese and jalapeños, as done by Anaya. The modern form of nachos has several possible ingredients with the most common toppings being cheese, guacamole, salsa, sour cream, jalapeños, and sometimes lettuce. Lettuce is a less common topping, if added at all. The topping of the greatest quantity is often the cheese.^[20]

Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos sold at concession stands consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk and pepper juice are added. What is contained in the condensed form itself is a trade secret.^[21] Another variation of nachos is “dessert nachos”. These vary widely, from cinnamon and sugar on pita chips to “s’more nachos” with marshmallow and chocolate on graham crackers, and typically refer to a dessert consisting of scattered toppings on some form of crispy base.^[22][23]

Happy Cooking,
UB
#nachos #famousnachos #nachorecipe #unclebillskitchen

Hello my fellow home cooks! Welcome back to another episode of Uncle Bill’s Kitchen!

Today, I have a special treat for you. While living in Chicago, my friend, Jose, introduced me to a food that had such a flavor explosion, I had to find a way to make it at home.

In Central America (except Panama) and Mexico, an ear of corn, on or off the plant, is called “elote” (from the Nahuatl elotitutl, meaning tender cob). This term is also used in Mexican and Central American communities in the United States.

In the Andean countries (except for Venezuela and Colombia) as well as Uruguay and Paraguay,^[16] the term for elote is choclo, which comes from the quechua word chuqllu. In Venezuela it is referred to as jojoto. In Colombia, Panama, Puerto Rico, Cuba, the Dominican Republic, and Spain, it’s known as mazorca.

In El Salvador, Mexico, and the border states of the United States, elote is commonly eaten as a sweet or salty dish. It is most commonly boiled in water with salt or other spices such as tequesquite, epazote, the Santa Maria herb, or pericon. Then condiments such as butter, mayonnaise, and grated cheese called cotija, and in the case of Mexico, chile powder, lemon juice, and salt are added to the corn.^[17] Elote, sometimes called “elotes locos” or crazy corn, is also served at town fairs in Mesoamerica. Seasoned with mayo, sweet and sour sauce, ketchup, and mustard, Elote is served with a wooden stick in the center, like a popsicle, to help the consumer hold it.

In some regions of Mexico elotes are sold in the street by “eloteros”—people who walk around cities or towns with a cart selling elotes. They can cover large distances or just stay in one place; for example, at plazas or parks outside of stores or any location where there are large amounts of potential consumers.^[18] The customers can pick the elotes of their choice: hard or soft, small or large kernels, and whether to put it with sour cream, mayonnaise, liquid cheese, chile powder, grated cheese, or butter. The elotes are kept hot by putting them in the brazier where they were cooked. They should be served soon after they are done being cooked so they don’t change color or lose flavor. The elotes are usually boiled and transported wrapped in the husks,^[19] because cooking them in the husks gives them more flavor.

The eloteros also sell coal-grilled elotes (elotes asados). These elotes are splashed with salt water and grilled in the coals until the husks start to burn and the kernels reach a crunchy texture. In Central America, it is custom to grill elote during the first harvest of the year –the end of June until the beginning of September. During this time, women can be seen on the sides of the highway next to the cornfields selling grilled elote seasoned with lime juice and salt.