INGREDIENTS
This is what you need for 2 servings:
-
1 lb.
beef tongue
optional: pressure-cooked -
1 cup Campbell’s
cream of mushroom soup
OR make it from scratch - 1 cup frozen peas & carrots mix
Pic1: not a true pot pie fillingDirections
Pic2: tongue in brothPic3: cut small
Pic4: refry
-
Remove the beef tongue from the broth.
Take note that the tongue has become considerably lighter in color again after a night in broth. - Cut up the slices in small pieces.
-
Pan-fry until very dark brown.
This is imo the best way to make tacos de lengua. The pressure-cooked tongue has a stronger flavor than when boiled. That also makes it better for meat pies.
Pic5: add to 'soup'Pic6: stir
Pic7: add peas & carrots
-
Transfer half of a SMALL can of cream of mushroom to a small saucepan.
Canned cream of mushroom is often used as a base for enchilada sauce here in New Mexico.
Do NOT dilute the soup! - Warm it through over low heat. Stir frequently to avoid burning. Do not boil.
- Add the meat.
- Keep on the warmer while stirring occasionally.
- Heat the peas & carrots in the frying pan you used for the meat.
- Add to the saucepan and keep warm until ready to serve.
To make an actual meat pie:
- Use less soup/sauce, and add additional thickener to make the filling doughier, less pourable.
I borrowed Pic8+9 from the internet (chicken pot pie) to illustrate the difference in consistency.
Pic8+9: real pie filling is not pourable