Baldo by Hector D. Cantú and Carlos Castellanos for April 09, 2014

Ok, Please!! Someone explain the long running Lengua Casserole joke. I love beef tongue, but my experience with it is as boiled or pickled either of which I find great. Pork tongue I have never had mostly because it was never available while beef tongue was readily available in most local grocery stores.

thanks,

That meal she’s holding looks heavy on the lengua and light on the casserole.

Doen’t matter what dish you pick. Someone’s going to love it. The point is, Baldo hates it, and Tia Carmen insists on serving it.

Breaded Tongue (Lengua Lampriada)

This recipe may sound “weird” if you’ve never had this before, but it is really very good. It is delicious and very similar to Mexican Barbacoa.

2 1/2 – 3 pounds beef tongue 10 cups water 1 teaspoon salt 1 teaspoon garlic powder 1 bay leaf

Egg Batter:

3 eggs, separated 2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon black pepper

Boil tongue in water with garlic, salt, and bay leaf until tender (about 2 to 2 1/2 hours). Remove outer skin, and slice 1/4 inch thick.

Make batter by beating egg whites until stiff. Add beaten egg yolks and fold in flour, salt, and pepper.

Dip tongue in batter, fry in hot oil (1/2 inch deep in heavy skillet) until golden brown, turning twice. Drain on absorbent paper and serve with a red salsa.

VERY GOOD!

I see now.

It’s his punishment for grassing on her spaghetti-smuggling operation yesterday.-Some of my fellow Hounds of the Internet compared the tinned tongue Sherlock Holmes apparently ate in “The Hound of the Baskervilles” to Spam.

The joke is simple. Tia is cooking “old country” and the kids are American. They prefer pizza, hamburgers, and spaghetti.

Why does she keep making food they don’t like? Is that all she knows how to make. Baldo is old enough to cook.