Lengua En Salsa De Tomate Y Rajas (Braised Beef Tongue) (6 Servings)
Total Recipe Time: 3-3⁄4 to 4-3⁄4 hours
- 1 beef tongue (about 3-1⁄2 pounds)
- 2 large onions, divided
- 4 cloves garlic, divided
- 1 tablespoon vegetable oil
- 1-1⁄2 pounds plum tomatoes, chopped
- 3 large roasted poblano peppers, peeled, seeded, cut into thin strips
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried Mexican oregano leaves
- 1⁄4 teaspoon ground black pepper
Serving Suggestions: Hot cooked rice, potatoes, side salad of shredded lettuce, chopped onion and tomato
Chop 1 onion and mince 2 cloves garlic; set aside. Cut remaining onion into quarters. Peel remaining 2 cloves garlic; leave whole. Place beef tongue, onion quarters and whole cloves garlic in stockpot. Add enough water to cover; bring to a boil. Reduce heat; cover tightly and simmer 3 to 4 hours or until tongue is fork-tender.
Remove tongue; cool slightly. Remove and discard skin from tongue; cut away roots. Carve tongue diagonally across the grain into 1⁄2-inch slices. Set aside.
Heat oil in large nonstick skillet over medium heat until hot. Add chopped onion; cook and stir 5 to 7 minutes or until tender. Add minced garlic; cook and stir 1 minute. Stir in tomatoes, poblano peppers, salt, thyme, oregano and black pepper; cook and stir 8 to 10 minutes or until tomatoes are softened. Add sliced tongue; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes to blend flavors.
Serve with Serving Suggestions or as desired.
Cook's Tip: To roast peppers, arrange on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened, turning frequently. Fold aluminum foil over peppers to enclose. Let stand 5 minutes to loosen skins
This recipe is an excellent source of protein, vitamin B6, vitamin B12 and zinc; and a good source of fiber, niacin, iron and selenium.