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Beef Tongue In Chipotle Sauce

Mexican.Chef's picture
  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

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

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4395 Calories from Fat 3088

% Daily Value*

Total Fat 344 g529%

Saturated Fat 2.1 g10.4%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 3325.9 mg138.6%

Total Carbohydrates 135 g44.9%

Dietary Fiber 29 g116.2%

Sugars 31 g

Protein 209 g417.2%

Vitamin A 176.3% Vitamin C 445.1%

Calcium 54.4% Iron 284.2%

*Based on a 2000 Calorie diet


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Beef Tongue In Chipotle Sauce Recipe