Beef tongue is one of the most traditional dishes in Mexico, prepared for many years in cantinas, but also in homes. Its recipe involves long cooking of the meat in a green sauce and is accompanied by tortillas, beans, or your favorite sides.
1/4 cups Jalapeño chile, pickled, for the green sauce
1/2 onions, for the green sauce
1 1/2 cloves garlic, for the green sauce
1 cup cilantro, for the green sauce
salt, for the green sauce
vegetable oil, for the green sauce
cilantro, chopped, for sprinkling
Apple-Peach Mundet®
Preparation
1h
50 mins
Medium
In a pressure cooker, place the tongue with enough water (that exceeds the space where the tongue is by 10 cm), the head of garlic, bay leaf, and salt. Cover, wait for the pressure cooker to start releasing steam, and cook for 50 minutes.
Once the tongue is cooked, remove the skin from the meat and cut into large pieces.
Heat a pot with enough water over high heat until it boils, then add and cook the tomatoes with the chiles for approximately 5 minutes, then remove. Let cool completely to room temperature.
Blend the tomatoes and habanero chili with the pickled chiles, onion, garlic, cilantro, and salt for 3 minutes.
Heat a skillet over medium heat with a little vegetable oil and cook the green sauce you blended for 3 minutes, then add the tongue cut into pieces and continue cooking; let the sauce reduce until it thickens slightly and the flavors are integrated.
Serve the tongue on a semi-deep plate, sprinkle with cilantro, and accompany with tortillas.
Pair with Sidral Mundet® Apple-Peach.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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