LENGUA ENTOMATADA (BEEF TONGUE WITH TOMATO)

 

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  • Servings:
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Ingredients

  • 2.5 - 3 lbs of beef tongue
  • 3 cups water
  • 1 small onion, quartered
  • 5 cloves garlic
  • 2 tsp sea salt
  • 1 - 14.5 can peeled or diced tomatoes
  • 1 TB olive oil
  • 1/3 cup chopped white onion
  • 1 TB all purpose flour
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

Directions

  • Place the beef tongue, water, small quartered onion, and sea salt in a crock pot. Cook on low heat for 6 to 8 hours, until tender.
  • Once it's done, remove the tongue from the crockpot. Strain the stock and set it aside or refrigerate it if you have time so you can easily skim the fat.
  • While the tongue is still warm but not too hot to touch, peel off the outer layer of skin.
  • Under that skin, there was another layer....that was......nubbly. It kinda bugged me in a way that food shouldn't bug you....so I trimmed that off too.
  • Dice the tongue into 1/2" cubes and set aside.
  • In a food processor or blender, puree the tomatoes. Set aside
  • In a large skillet, over medium heat, heat up the oil. Add the diced onion and saute until translucent (about 2 minutes). Add the flour and stir for another 2 minutes. Add in the pureed tomatoes and let come to a boil.
  • Add the cubed tongue, 1/2 cup of the beef tongue stock, black pepper and garlic powder. Reduce the heat and simmer until the sauce thickens, about 5 minutes or so. You want the sauce to be thick, not runny.
  • Is great served in gorditas.

Notes

This is a wonderful recipe from Muy Bueno Cookbook. Tender, flavorful, and very easy.

Categories: Beef  Crock-pot  Dinner  Main Dish  Mexican  Tex-Mex 

Author Credit: Muy Bueno

Website Credit: http://peacefulcooking.blogspot.com/2012/10/lengua-entomatada-beef-tongue-with.html

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