You are here

Beef Tongue In Chipotle Sauce

Mexican.Chef's picture
Ingredients
  Beef tongue 3 Pound (Smoked / Corned / Fresh)
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Onions 2 Large, sliced
  Garlic 2 Clove (10 gm), minced / pressed
  Salad oil 2 Tablespoon
  Canned tomatoes 28 Ounce (1 Can)
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned pickled chipotle peppers 7 Ounce (1 Can)
  Green bell pepper 1 Large, seeded and cut into thin rings
Directions

In a 5-quart kettle, place well scrubbed beef tongue.
Cover with water, bring to a boil, and cook, covered, for 3 hours over low heat or until fork tender.
Remove from pan and cool.
Remove skin; trim off bone, roots, and excess fat.
Slice tongue thinly.
Meanwhile, in a wide frying pan over medium heat, cook onions and garlic in oil, stirring, until golden.
In a blender jar, combine tomatoes and their liquid, cumin, salt, pepper, pickled chipotle peppers and their sauce.
Whirl until smooth.
Add to onions and garlic; bring to simmer.
Stir in sliced tongue, cover, and simmer for about 25 minutes or until heated through.
Garnish with green pepper rings.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef

Rate It

Your rating: None
4.141665
Average: 4.1 (18 votes)

2 Comments

hapster's picture
Not everyone comes running when you say you're fixing beef tongue, but this is a great recipe and one that I've been using since the late '70s. I found it originally printed in Sunset Mexican Cook Book, 1977. Today, you can find Chipotle chili powder already prepared in the spice section of most supermarkets. This is an easy substitute for the crushed red peppers and liquid smoke.
Anonymous's picture
The sauce was excellent. The gummy tofu like texture of the tongue, disgusting. Try braising the meat in the oven instead, and maybe that disgusting boiled meat texture and taste will be improved.