Beef Tongue With Green Chilies Tomato Sauce Recipes

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
• Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
• Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• 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.

BEEF TONGUE WITH RAISIN SAUCE

Steps:

• Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.
• Chop the remaining onion and saute in the butter in a small pan. Add the raisins and the almonds and fry until the almonds are golden brown.
• Stir in the vinegar and tomato paste, then add the Madeira and stock. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.
• Peel the tongue and slice it. Arrange the slices on a serving platter and pour the sauce over the top.

BEEF TONGUE IN RED SAUCE

Steps:

• Scrub the tongue in water.
• Place in a large pot, cover the top of the tongue with water. Add quartered onion.
• Bring to a boil; lower to medium heat and cook for 3 hours, covered, until no longer pink.
• Roast pepper in broiler for 3-5 minutes per side. Remove skin and chop.
• Remove the tongue.
• Before completely cooled, skin the tongue and remove any gristle and slice into 1/2 inch slices.
• In a deep skillet, over medium heat, add onion and sauté.
• Add garlic and sauté 1 to 2 more minutes.
• Add diced tomatoes, oregano, thyme, and chiles. Reduce to medium and simmer 15 minutes.
• Add tomato paste and mix well.
• Add the olives and stir well.
• Season to taste with salt and pepper.
• Place the sliced tongue into sauce. lower heat and simmer 20 to 30.
• Remove from heat.

MELISSA'S GREEN CHILE STEW

Steps:

• Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove.
• Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot.
• Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
• Stir in the garlic and cook for one more minute.
• Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
• Season with salt and pepper to taste.
• Bring to a boil and reduce heat.
• Simmer, partially covered, for 2 1/2 hours or until meat is tender.

BEEF TONGUE WITH GREEN CHILIES TOMATO SAUCE

Steps:

• Place tongue in large pot.
• Add vinegar and enough water to cover the tongue.
• Bring to a boil, then turn down to a simmer.
• Simmer for several hours until tongue is nice and tender when a two pronged fork is inserted into the thickest part.
• Cool tongue enough to peel skinn off. (Beware, the water that has collected under the skin can be hot enough to scald you.).
• Before taking tongue out of water, put sauce ingredients in a small saucepan, adding garlic salt to taste.
• Bring to a simmer and leave simmering while preparing tongue, so flavors of sauce blend.
• After skinning tongue, slice and serve with sauce.