The first time I had to cook beef tongue on my own was quite the experience! I can happily say that I have prepared beef tongue several times since that day. Every time I do though, I know my Mom is standing there with me. She would be wanting to see all the ways I have learned. Pressure cooker, slow cooker and now braised in the oven. This coming spring I would like to try my hand at smoking it on the charcoal grill. Bet it will be delicious!
Besides tacos de lengua (Beef tongue tacos), the first thing I want when I have that steaming chopped meat in front of me is a big torta with fresh bolillo bread! Hunger is a great motivation factor. But, tradition is the best inspiration!!
Next day, tacos!!!! The garnishes include Salsa Macha (Link directly below), avocado, onion, cilantro, both serrano and red fresno chile. Oh and a squeeze of fresh lime. Homemade corn tortillas too!
Salsa Macha https://pinaenlacocina.com/salsa-macha/
Ingredients
Ingredients
- 4 1/2 pounds beef tongue excess fat trimmed
- 6 cups water
- salt to taste
- 1 onion sliced
- 4-5 cloves of garlic
- 2 serrano peppers
- large handful of cilantro
- 2-3 bay leaves
- 1 tsp peppercorns
Instructions
Directions
- If there is any excess fat on the beef tongue, I like to trim it away before cooking.
- Place the beef in the bottom of a large heavy dutch oven-style pot or a roasting pan. Add all of the remaining ingredients to the pan with beef.
- Cover with foil, then lid. Braise in preheated 375 degree oven for 5 1/2-6 hours
The plan was to prepare the beef tongue in the slow cooker, but my slow cooker was too small. And so was the pressure cooker I had. I since have a larger one, but decided to use a cast iron, enamel covered dutch oven pot. It worked perfectly!
It’s good to add some aromatics to the braising liquid because you can use that broth later to moisten and add flavor to the meat.
After 5 1/2 hours, I could see the skin tearing away from the meat and I knew it was ready.
Perfectly shredded beef is what I was craving for a torta on this day!
This torta had some mayonnaise, tomatoes, avocado, jalapeños, onion and cilantro! Oh, salt and pepper too! Try your hand at homemade Bolillos? Why not? Here is the link!
https://pinaenlacocina.com/mexican-bollilos-in-my-kitchen-aide/
The leftover beef tongue after it cooled. I sliced it and wrapped the individual slices in plastic wrap and then placed them in a freezer bag to store in my freezer. This way I could take out as little or as much as I wanted to for future quick meals.
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Comments
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Hi I’m connie I like all the recipes is delicious thanku
Hi Connie! Thank you so much for taking the time to leave me a comment!
If I attempted in a large pressure cooker like you had thought you might try, do you have recommended cook time?
Janel, if I had to estimate time in the pressure cooker for a large tongue like this one, I would cook it under pressure at least for 1 hour. Maybe even 90 minutes.
Does this eat nicely cold too? Looking to try some new tongue recipes!
To be honest, I have never eaten tongue cold, only warm in tacos or in salsa.
I was wondering of this could be done on a slow cooker
Definitely! That was how mom used to prepare beef tongue. She would cook it on low overnight for 8-10 hours. You could also cook it on high for 6 hours or until the skin pulls away easily from the beef.