Mexicans adore eating all parts of the cow, and this recipe makes the tongue tasty. The tongue can be prepared a day in advance.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 beef tongue
- 5 fresh green chile peppers
- 1 tablespoon olive oil
- 1 white onion, sliced thinly
- 4 cloves garlic, minced
- 4 small tomatoes, halved and sliced
- 2 (15 ounce) cans whole kernel corn, drained
- salt to taste
Instructions
- Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
- Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
- Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 319 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty good; but definitely needed the salt at the end! Next time I think I would add more spices just to add a little more flavor; maybe paprika and oregano. I also only used 2 green chilis and that was plenty spicy for us.
This was excellent, I used Anaheim chilies that I roasted over flame and fresh corn that was also flame roasted. The water that I used for boiling the tongue was also well seasoned with onions garlic and salt.
I made this yesterday and really enjoyed it. The wife and one daughter only sampled it. Oh well. That leaves more for me. Next I think I will try pickling tongue and heart.
I would like to say that this recipe is Wonderful! I do have just one “beef” Haha! Why doesn’t anyone mention the boiling itself??? In my experience, the boiling water must be heavily seasoned or you lose all flavor in the meat. I like to boil my tongue in water that has proportionate boullion, dehydrated onions, garlic powder, lots of salt, and a little cayenne pepper, and half a bay leaf… I don’t like to eat meat that taste like water…
I like beef tongue, but did not care for this. No one in my house would finish their serving. 3 hours to prepare and then you get some weird sweet taste with a small bit of spice from the peppers but nothing else.
I must admit I was a little skeptical about eating a calf’s tongue. What a pleasant surprise! The sweetness of the corn and tomatoes complimented the flavor of the meat. It was fantasic! If you don’t tell your family what kind of meat is in the meal you won’t have any leftovers!
Great!!! Different from the way I’ve had it in the past but quite tasty! Thanks!