SLOW COOKER LENGUA (BEEF TONGUE)
Don't let the cut of meat scare you it is a very tender tasty meat. You will be pleasantly surprised. Find the meat at any Mexican market, ask the butcher. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.
Provided by liz
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 1.2 g, Cholesterol 223.5 mg, Fat 38.8 g, Fiber 0.2 g, Protein 32.1 g, SaturatedFat 14.7 g, Sodium 122.9 mg, Sugar 0.4 g
LENGUA (BEEF TONGUE)
This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.
Provided by Java_Girl
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
- Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
- Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g
URUGUAYAN BEEF TONGUE VINAIGRETTE (LENGUA A LA VINAGRETA)
Beef tongue was a once a year dish in our home growing up. A beef a year meant one dinner of tongue. Now before you say, "Ewww!", realize that tongue is a tender delicious even textured full flavored cut that lends itself well to braising. Many different regions have their own ways of preparing tongue because it is so tasty. Stashing this Uruguayan treat for a cold platter night. Will serve with fresh vegetables - tomatoes, lettuce, cucumbers, diced chiles, pickled green beans or okra from the garden. BTW leftover tongue makes The Best sandwiches on chewy rolls with bumpy mustard, lettuce shreds & onion slices! Received in an email from gourmet-recipes-from-around-the-world. Tongue is available at Walmart now if your butcher doesn't carry them... right over by the beef cheeks.
Provided by Busters friend
Categories < 4 Hours
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.
- Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.
- Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.
- Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.
Nutrition Facts : Calories 406.8, Fat 42.1, SaturatedFat 6, Cholesterol 53, Sodium 96.2, Carbohydrate 6.8, Fiber 1.7, Sugar 3.2, Protein 2.4
FIESTA LENGUA (TONGUE)
Make and share this Fiesta Lengua (Tongue) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Beef Organ Meats
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Clean and wash tongues thoroughly.
- Blanch in boiling water.
- Scrape skin with the back of a knife.
- Boil in water and vinegar for 15 minutes.
- Discard liquid.
- Add water just enough to cover and boil to remove vinegar odor.
- Add salt and bay leaf and cook until tender.
- Remove tongues and reserve stock.
- Slice into serving portions.
- Marinate for 30 minutes.
- Reserve marinade.
- Heat oil or margarine in a medium pot.
- Add onions, mushrooms and tongue and sauté about 2 minutes.
- Add tomato sauce, catsup, marinade and tongue stock.
- Season with salt and pepper to taste.
- Simmer for 10 minutes.
- Add potatoes and red pepper.
- Stir and cook for 2 minutes.
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