Lengua (Beef Tongue)

Recipe View 5 mins Prepare the Tongue: In a large stockpot, combine the beef tongue, half of the chopped onion, salt, jalapeno pepper, and smashed garlic. Cover with water, ensuring the tongue is submerged by several inches. (5 minutes)

Recipe View 4 hrs Simmer to Tenderness: Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 3 to 4 hours, or until the tongue is very tender and easily pierced with a fork. (3-4 hours)

Recipe View 20 mins Cool and Peel: Remove the tongue from the pot and allow it to cool slightly. Reserve 2 cups of the cooking liquid. Once cool enough to handle, carefully peel off the tough outer skin. Shred the meat using two forks. (20 minutes)

Recipe View 15 mins Tomato-Jalapeno Puree: In a separate saucepan, bring water to a boil. Add the whole tomatoes and remaining jalapenos (adjust quantity based on spice preference) and boil until the tomatoes are tender. Transfer to a blender and puree until smooth. (15 minutes)

Recipe View 5 mins Sauté and Simmer: Heat the vegetable oil in a large skillet over medium heat. Add the remaining chopped onion and cook until softened and translucent, about 5 minutes. (5 minutes)

Recipe View 20 mins Combine and Cook: Stir in the shredded tongue and the pureed tomato-jalapeno mixture. Bring to a simmer, stirring occasionally. Pour in the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving a moist, flavorful meat, about 20 minutes. (20 minutes)

Recipe View Serve: Garnish with fresh cilantro and serve hot in warm corn tortillas.