How to cook beef tounge

I need a Mexican style way of cooking tounge, AKA Lingua.

Thanks,

MikeS.

Here's my way of doing it.

Cover a beef tongue with water and simmer it 50 minutes per pound until it ain't pink anymore. Cool it then pull the skin off and de-gristle it. While it's cooling I get rid of the water, dump 2 28oz cans of El Pato Mexican Tomato Sauce, then one of El Pato Enchilada Sauce, a 12oz can of Rotel, 12oz of Herdez green salsa, 3 tbsp of chile powder, 1 tsp of cumin, a 28oz can of green chiles chopped, 2 lg white onions chopped, 3-5 cloves of garlic minced, 1 med bunch of cilantro chopped and half a bottle or so of good beer.

Slice the tongue and dice it into cubes if you wish, then add to the sauce and simmer slowly covered for one hour. Uncover and simmer until done, and in my house, I continue to simmer it slowly for another 2 hours at least. The slower and longer it simmers the better it is. This is basicly a prep and forget 1 pan dish, only requiring the occasional stir.

I serve it with corn tortillas, frijoles da la olla and homemade coconut ice cream. It is always a hit, and is soooo good. I don't give this out locally, so this is your lucky day.

Here's how I make Lengua

Wash tongue, place in deep kettle with water,add salt,pepper,garlic and cumin.Cook over low heat for 4 hours or until tender, remove from heat.When cool enough to handle remove skin, slice into thin slices serve with corn totillas and pico de gallo.
Pico de Gallo:
diced fresh tomato
onion
jalapeno pepper
cilantro
garlic powder
salt
pepper

quote:

Originally posted by enginecapt

Here's my way of doing it.

I serve it with corn tortillas, frijoles da la olla and homemade coconut ice cream. It is always a hit, and is soooo good. I don't give this out locally, so this is your lucky day.

Mucho Gracias, Kapitan!

?Que es, frijoles da la olla? I've never heard of these, at least not by this name.

Su Amigo Grande,

Miguel

PS, this has totally stretched my Spanish language skills...What skills you might ask

quote:

Originally posted by angeltx

Here's how I make Lengua

Thanks, this sounds really good too, more like I was expecting actually.

MikeS.

Con mucho gusto, Miguel. Frijoles de la olla are "beans of the pot", or a simple pot 'o pintos. Nothing a little bit of black pepper is added to the pot while the beans cook slowly for hours. They are served in the thick, delicious pot liquor that results from this process. We set out bowls of toppings for the beans that include dried oregano, dried chile flakes, diced raw onion, pico de gallo, lime wedges, and grated queso cotija, which is a somewhat salty, dry, white and very pungently flavorful cheese.

This dish is a staple of traditional Mexican households.

BTW Senor Miguel, my version of beef tongue is called Lengua en Salsa Roja, or Lengua Mojado, which means wet tongue.

quote:

Originally posted by enginecapt

Frijoles de la olla are "beans of the pot", or a simple pot 'o pintos.
This dish is a staple of traditional Mexican households.

Again, many thanks mi amigo. I know exactly what you are talking about now. I've eaten them mannnyyy times, just not heard them called
that. These are my favorite beans but I usually make them Okie style. Onion, salt, pepper and smoked pig feet are added to the pot while they cook. Sometimes salt pork - the added salt and sometimes ham. Served with a good cast iron corn bread and homemade chow-chow. Makes me wanna slap my oklahoma born momma!

MikeS.

If you ever head out this way, (Southern Cal) please ask me to set you up with a list of places to go for wonderful Mexican food.

P.S. Better bone up on your Espanol. You'll need it at most of these places. Of course, you could hire an interpreter. I know of one.........

quote:

Originally posted by enginecapt

If you ever head out this way, (Southern Cal) please ask me to set you up with a list of places to go for wonderful Mexican food.

P.S. Better bone up on your Espanol. You'll need it at most of these places. Of course, you could hire an interpreter. I know of one.........

if I ever spend anytime in SoCal again I'll be sure to hook up with ya. But by the time I get on 99 in B'field I'll be back in my own stompin grounds and will have the mexican food covered. There are so many places in Fresno alone that I won't know what to do. I used to know several in Banning, San Jacinto and Beaumont but I haven't lived there since 1975.

MikeS.

Well, I cooked up the tounge per enginecapt receipe and it sucked. I don't blame the receipe AT ALL. It was either I screwed something up or I don't like tounge. I thought I did but I sure didn't this time.

Oh well, onto bigger and greater things.

Mikes.

quote:

Originally posted by MikeSh

Well, I cooked up the tounge per enginecapt receipe and it sucked. I don't blame the receipe AT ALL. It was either I screwed something up or I don't like tounge. I thought I did but I sure didn't this time.

Oh well, onto bigger and greater things.

Mikes.

Before you give up on Lengue try it my way.I really think you will like it.

That is one of my more popular dishes.

I have a recipe for Beef Tongue and Vegetable Stew. First you boil the tongue until done and remove outer skin, etc. then cut in chunks and saute the chunks and onion in a pan with 1T margarine. The Stew part is simple as you use beef boullion, water, peppercorns, 2T Olive oil, crushed garlic, bring to a boil, then add carrots, celery, potatoes, sliced and peeled zuchinni, chopped red and green pepper and 1/2 cup rice,,,add sauted tongue and onions and simmer until vegetables are tender,,,you can thicken broth if you want with some corn starch but with the sweet, tender tongue meet cubes and fresh vegetables with hot crusty homemade bread on the side,,,this is an awesome recipe....People like it,,then when I tell them the meat is tongue,,,they are very surprised......