Lengua en Salsa

Our Lengua en Salsa is a delectable Mexican dish where tender, slow-cooked beef tongue is bathed in a rich and flavorful sauce, offering a delicious blend of hearty meat and savory, aromatic spices.

Print Recipe

CourseMain Course

CuisineMexican

KeywordBeef Tongue, Tomato

Prep Time10

Cook Time2 20

Total Time2 30

Servings

Calories129kcal

Ingredients

1 whole beef tongue (lengua)
1/2 medium white onion
1 teaspoon black peppercorns
2 cloves garlic
1 bay leaf
1 teaspoon Kosher salt
10 roma tomatoes quartered and blended
2 slices white bread toasted - medium to dark
1 large white onion sliced thin in half moons
2 Tbsp. vegetable oil
1 whole jalapeno
1 Tbsp. white vinegar
1 Tbsp. granulated sugar
1 - 2 Bay Leaf
1/2 cup pimiento stuffed olives finely chopped
Salt and freshly ground pepper to taste

Instructions

Remove tongue from the plastic packaging and rinse well.
In a large pot, combine tongue with 1/2 onion (cut into two pieces), 2 garlic cloves, 1 teaspoon salt,1 tsp. whole black peppercorns and bay leaf. Bring to a full boil, cover and reduce heat, continuing to boil for approximately 1 1/2 hours (depending on the size of the tongue) or until the juices run clear when pierced with a fork.
When fully cooked, remove tongue from pot and set aside to cool. Reserve one cup of the cooking liquid.
Using a small knife, carefully remove the thick outer layer from the meaty flesh. Remove any unappetizing fatty parts towards the back of the tongue.
Once cleaned, cut the tongue into 1/2 inch slices and set aside.
In a large pan over medium heat, add 2 Tbsp. vegetable oil, sliced onions, whole jalapeno, 1/4 teaspoon salt, 1/2 teaspoon fresh ground black pepper and cook until tender and translucent, approximately 10 minutes.
While onions are cooking, toast two slices of white bread and set aside.
In a blender, combine Roma tomatoes, toasted bread and blend until smooth.
Pour tomato mixture into the pan with the cooked onions.
Nestle the sliced beef tongue into the sauce. If the sauce seems too thick, add 1/4 cup to 1/2 cup reserved cooking liquid.
Add 1/2 cup chopped olives, 1 tablespoon vinegar, 1 tablespoon sugar and stir well to combine.
Simmer approximately 20 minutes or until sauce thickens slightly, taste and correct seasonings adding additional salt if needed.

Nutrition