Assorted Offal and Meat Tacos (Tacos de Surtido)
Assorted Offal and Meat Tacos (Tacos de Surtido)
Ingredients
For the Braised Meats and Offal
- 1 1/2 pounds beef tongue, fresh, about 1 1/2 pounds
- 1 pound beef cheek, trimmed
- 1/2 pound beef brains, fresh, soaked in cold water
- 1/2 white onion, large, roughly chopped
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon dried oregano, Mexican
- 1 tablespoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 4 cups beef broth, low sodium
- 2 cups water, or as needed to cover
For the Chile Sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tomato, medium, quartered
- 1 garlic clove, peeled
- 2 tablespoons apple cider vinegar
For Serving
- 12 corn tortillas
- 1/2 white onion, medium, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/2 cup red salsa, your favorite, for serving
Instructions
- 1
Prepare Offal: Rinse beef tongue and beef cheek thoroughly. Place beef brains in a bowl of cold water and change water several times over 30 minutes to remove any blood.
⏱️ 15 min
- 2
Sear Meats: In a large Dutch oven or heavy pot, heat a splash of oil (as needed) over medium-high heat. Sear the beef tongue and beef cheek on all sides until browned, about 3-4 minutes per side. Remove and set aside.
⏱️ 10 min
- 3
Prepare Braising Base: To the same pot, add the roughly chopped 1/2 white onion and 4 garlic cloves. Sauté until softened, about 3 minutes. Stir in bay leaves, cumin seeds, and Mexican oregano. Cook for 1 minute until fragrant.
⏱️ 5 min
- 4
Prepare Chile Sauce: While braising base cooks, toast dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, cover with hot water, and let rehydrate for 15 minutes. Drain chiles, then blend with the quartered tomato, 1 peeled garlic clove, and apple cider vinegar until smooth. Add a splash of the chile soaking water if needed to aid blending.
⏱️ 20 min
- 5
Braise Meats: Return seared beef tongue and beef cheek to the Dutch oven. Pour the blended chile sauce over the meats. Add beef broth, water, salt, and black pepper. Ensure meats are mostly submerged; add more water if necessary. Bring to a simmer, then reduce heat to low, cover, and braise for 2 1/2 hours. Alternatively, braise in a preheated oven at 325°F.
⏱️ 150 min•🌡️ 325
- 6
Add Brains: After 2 1/2 hours, carefully add the beef brains to the pot. Continue to braise, covered, for another 1 hour, or until all meats are fork-tender.
⏱️ 60 min•🌡️ 325
- 7
Rest and Shred: Remove all meats and offal from the pot and let cool slightly. Strain the braising liquid through a fine-mesh sieve, discarding solids, and reserve the liquid. Shred the beef cheek and chop the beef tongue and brains into small, taco-sized pieces. Return the chopped meats and offal to the strained braising liquid to keep them moist and flavorful.
⏱️ 20 min
- 8
Assemble Tacos: Heat a comal or skillet over medium-high heat. Warm corn tortillas for 30 seconds to 1 minute per side until pliable and lightly toasted.
⏱️ 10 min
- 9
Serve: Fill warm tortillas with the assorted braised meats and offal. Garnish with finely diced white onion, fresh cilantro, a squeeze of lime juice, and a spoonful of red salsa.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Offal and Meat Tacos (Tacos de Surtido)
Ingredients
For the Braised Meats and Offal
- 1 1/2 pounds beef tongue, fresh, about 1 1/2 pounds
- 1 pound beef cheek, trimmed
- 1/2 pound beef brains, fresh, soaked in cold water
- 1/2 white onion, large, roughly chopped
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon dried oregano, Mexican
- 1 tablespoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 4 cups beef broth, low sodium
- 2 cups water, or as needed to cover
For the Chile Sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tomato, medium, quartered
- 1 garlic clove, peeled
- 2 tablespoons apple cider vinegar
For Serving
- 12 corn tortillas
- 1/2 white onion, medium, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/2 cup red salsa, your favorite, for serving
Instructions
- 1
Prepare Offal: Rinse beef tongue and beef cheek thoroughly. Place beef brains in a bowl of cold water and change water several times over 30 minutes to remove any blood.
⏱️ 15 min - 2
Sear Meats: In a large Dutch oven or heavy pot, heat a splash of oil (as needed) over medium-high heat. Sear the beef tongue and beef cheek on all sides until browned, about 3-4 minutes per side. Remove and set aside.
⏱️ 10 min - 3
Prepare Braising Base: To the same pot, add the roughly chopped 1/2 white onion and 4 garlic cloves. Sauté until softened, about 3 minutes. Stir in bay leaves, cumin seeds, and Mexican oregano. Cook for 1 minute until fragrant.
⏱️ 5 min - 4
Prepare Chile Sauce: While braising base cooks, toast dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, cover with hot water, and let rehydrate for 15 minutes. Drain chiles, then blend with the quartered tomato, 1 peeled garlic clove, and apple cider vinegar until smooth. Add a splash of the chile soaking water if needed to aid blending.
⏱️ 20 min - 5
Braise Meats: Return seared beef tongue and beef cheek to the Dutch oven. Pour the blended chile sauce over the meats. Add beef broth, water, salt, and black pepper. Ensure meats are mostly submerged; add more water if necessary. Bring to a simmer, then reduce heat to low, cover, and braise for 2 1/2 hours. Alternatively, braise in a preheated oven at 325°F.
⏱️ 150 min•🌡️ 325 - 6
Add Brains: After 2 1/2 hours, carefully add the beef brains to the pot. Continue to braise, covered, for another 1 hour, or until all meats are fork-tender.
⏱️ 60 min•🌡️ 325 - 7
Rest and Shred: Remove all meats and offal from the pot and let cool slightly. Strain the braising liquid through a fine-mesh sieve, discarding solids, and reserve the liquid. Shred the beef cheek and chop the beef tongue and brains into small, taco-sized pieces. Return the chopped meats and offal to the strained braising liquid to keep them moist and flavorful.
⏱️ 20 min - 8
Assemble Tacos: Heat a comal or skillet over medium-high heat. Warm corn tortillas for 30 seconds to 1 minute per side until pliable and lightly toasted.
⏱️ 10 min - 9
Serve: Fill warm tortillas with the assorted braised meats and offal. Garnish with finely diced white onion, fresh cilantro, a squeeze of lime juice, and a spoonful of red salsa.
⏱️ 5 min