How To Prepare Beef Tongue
I have come a long way since the first time I had to prepare beef tongue on my own! Lol! My favorite way to prepare it is in my pressure cooker.
Servings 6 Servings
Ingredients
- 1 med onion sliced in half
- 6 large cloves of garlic
- 4-5 bay leaves
- 6 dried Chile de Arbol
- 2 dried guajillo peppers
- 1-2 dried pasilla peppers
- 3/4 c dried garbanzos
- 1/2 tsp Pepper
- 1/2 tsp Oregano
- 1/2 tsp Cumin seeds
- 1/2 tsp Marjoram
- 1/2 tsp Thyme
- 1 inch cinnamon stick
- Salt to taste
- 3 1/2 lbs beef tongue excess fat trimmed
- 10 c water
Instructions
- Add spices, minus salt to spice bag. Add spice bag, garbanzos, onion, garlic, bay leaves, dried chiles and beef tongue to the pressure cooker. Pour in the water and salt, to taste. Lock pressure cooker lid in place. Heat on high.
- Once it comes up to pressure rapidly, reduce heat to below medium. Set timer for 90 minutes. Once timer goes off let it sit until safety valve releases.
- Place tongue on cutting board and remove the skin and any excess fat. Slice or chop. Cover to keep warm.
- Using tongs, transfer Chiles from the pot to the blender. Remove stems from Chile de Arbol. At this time, you can also add some of the onions and garlic that cooked in the pressure cooker. Pour in just enough water to blend chiles into a smooth purée. Remove bay leaves and spice bag from consome. Pour Chile sauce in to consome. Stir to combine. Taste for salt.
- Add some beef tongue to a shallow bowl. Ladle over some of the consome with garbanzo. Garnish with onion, cilantro, lime and spicy salsa! Serve with warm corn tortillas.
Notes
I typically will store the leftover beef tongue separate from the consome. The next day or two if I still have beef tongue I enjoy preparing it in a spicy salsa verde as in the video.