Finnish-Mexican fusion cuisine, part II

In many cultures it is common to take advantage of all parts of an animal, not only the average meat.  As I had been missing beef tongue tacos (a Mexican delicacy) for some time, I decided to try the same with reindeer when I found it sold in my local supermarket.  The taste was very good, if a little gamy.

Tacos de lengua de reno

Salad, rice, reindeer tongue taco

Ingredients (serves 2)

  • 500 g of reindeer tongue (2-3 tongues)
  • 1 full head of garlic
  • 1 white onion
  • Couple of stems and leaves of hierba buena (or spearmint)
  • Couple of stems of dill (or dried dill where available)

Peel the garlic. Cut the onion in 4 parts. Add the hierba buena, dill, and the tongues and boil everything in water for 1.5 hours. Peel the tongues and cut in small cubes.

Serve with warm tortillas.  Salad and rice as good optional sides.  Don’t forget a good sauce (a taco without sauce is a sad taco), we had some salsa taquera but I’m sure some pico de gallo would also work great.

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