Fried Beef Tongue With Tomato Sauce Recipes

BEEF TONGUE WITH GREEN CHILIES TOMATO SAUCE

Beef Tongue With Green Chilies Tomato Sauce image

The chile tomato sauce makes this dish. I got the recipe from my mother-in-law when I first got married. Now I fix it for whole family gatherings along with a chicken dish because my sons love the tongue and my daughters-in-law are not fond of it.

Provided by Donna Matthews

Categories Meat

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 -4 lb) beef tongues (or several small ones)
1/4 cup vinegar
water, to cover
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies
garlic salt

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.

Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 15.9, Cholesterol 197.3, Sodium 747.3, Carbohydrate 12.9, Fiber 1, Sugar 2.7, Protein 34.6

LENGUA (BEEF TONGUE) STIR-FRY

Lengua (Beef Tongue) Stir-Fry image

Mexicans just love to eat every part of the cow and here's a good way to prepare the tongue. You can cook the tongue a day ahead of time.

Provided by Helena Unzueta

Categories World Cuisine Recipes Latin American Mexican

Time 3h

Yield 10

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 20.8 g, Cholesterol 131.1 mg, Fat 24.4 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 318.9 mg, Sugar 5.1 g

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