I made some beef lengua and cachete yesterday. I grew up eating lengua burritos from the food trucks in the central valley. It's one of my favorite cuts of meat.

I trimmed the fat from the cachete (it was about 50% fat) and I quartered the tongue, then smoked them in an empty tray for 4 hours at 225˚. I then added some beef broth (about 2 cups), some whole garlic cloves and a chopped onion and covered the tray in two layers of foil and left it in the smoker at 225˚ for another three to four hours.

The meat was so tender and came apart with ease! After 7 or 8 hours, the skin of the tongue just peels off cleanly. I chopped up all the bits and put it back in the broth. I made a burrito bowl with lettuce, olives, bell peppers, salsa, sour cream, cilantro, diced avocado and Mexican crumbling cheese. It was a fantastic keto dinner!

I took the trimmed fat and placed it in another tray and smoked it for the full 8 hours beside my meat and added the rendered fat to my beef tallow jar. I save all my rendered beef fat from my briskets and my cachete.





Thanks for looking!

Tony.

That looks really good…

Despite that, I still will only use cheek meat to make Barbacoa.

Looks good, Hmm don't remember seeing a SF central FL advisory for a burrito and gun meat meet! LOL

Awesome. Both of those cuts are delicious when prepared properly.

¡Me gusta lengua! Don’t remember ever having cachete.

Grew up on barbacoa. The good ol' fashion pit barbeque. The kind where they actually dug a pit and cooked it in the ground. Although I liked both cheek and tongue, I am now partial to the tongue since it was usually a little leaner. Some of the cheek meat can be quite greasy. Delicious but boy do I spend all day digesting it.

I've been wanting to make barbacoa for a while now and I found a guy on YouTube named Arnietex. This was his "barbacoa especial" recipe. It came out really good this time.

The first time I made it, I didn't trim any fat and I tell ya, man it was GREASY! Even after trimming the fat, it is very moist. There was a nice layer of fat coating my cutting board when I was done.

I've made this before with chuck roast and it came out okay, but the cachete really moistens things up. I'd like to find another supplier of both meats as I got these from a tropical meat market around the corner. I think there are better quality cuts to be found. But for now, this did the trick. The tongues they have are much smaller than I am accustomed to. I think they may be calf tongues.

In the next couple of weeks I'm going to try my hand at pork carnitas. I've got to get creative on this Keto/Carnivore diet.

Tony.