We are eating TexMex this week. Yesterday, I cooked Lengua (a beef tongue) and presented it in Pipian with a side of refried beans. This evening, Susan nuked some tamales that we had in the freezer – serving them with avocado slices and some thawed Frijoles en bola (whole pinto beans) and a flour tortilla.
Tomorrow, I plan to make a dish that my mother taught me decades ago – Lengua en Fideo con chicharos (the way to a good woman’s heart). Susan enjoys eating it almost as much as I enjoy making it for us.