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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » La Salsa » Braised Beef Tongue (Lengua de Res)

Braised Beef Tongue (Lengua de Res)

December 28, 20188 Comments

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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/

 

Braised Beef Tongue (Lengua de Res)

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Course: Beef, Main Course
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 10 minutes minutes
Servings: 8 Servings

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
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

 

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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Filed Under: Beef~Res, La Salsa, Tacos, Traditional Mexican Recipes Tagged With: Beef Recipes, Beef Tongue, Lengua, Lengua de Res, Tacos, Traditional Mexican Recipes

Previous Post: « Buñuelos de Viento
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Reader Interactions

Comments

  1. Concepcion Almanza

    November 18, 2019 at 10:05 am

    Hi I’m connie I like all the recipes is delicious thanku

    Reply
    • Sonia

      November 18, 2019 at 11:45 am

      Hi Connie! Thank you so much for taking the time to leave me a comment!

      Reply
  2. JANEL

    May 28, 2020 at 9:46 am

    If I attempted in a large pressure cooker like you had thought you might try, do you have recommended cook time?

    Reply
    • Sonia

      May 28, 2020 at 1:09 pm

      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.

      Reply
  3. catherinescornersite

    March 7, 2021 at 4:45 am

    Does this eat nicely cold too? Looking to try some new tongue recipes!

    Reply
    • Sonia

      March 7, 2021 at 6:59 pm

      To be honest, I have never eaten tongue cold, only warm in tacos or in salsa.

      Reply
  4. Babydollprincess

    April 20, 2025 at 1:15 pm

    I was wondering of this could be done on a slow cooker

    Reply
    • Sonia

      April 20, 2025 at 2:26 pm

      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.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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