Disclosure: This is a sponsored post in collaboration with Rumba Meats. As always, all opinions are mine and mine alone.
Beef Tongue! Before you say anything, hold your tongue. One of the things that always surprises me is how unappreciated and absolutely delicious this cut of meat is. When people criticize this cut, I want to give them a tongue lashing. (OK. I’ll stop). Lol. I throw mine in the slow cooker, slice, add some salsa, and dinner is served! Easy peasy. Let me give you some step-by-step on how to make Beef Tongue in Roasted Mexican Salsa, or Lengua en Salsa Asada.
I picked up this Rumba Meats Beef Tongue at ALDi. Love that it’s vacuum-sealed. It locks in freshness and taste. You can find Rumba Meats at a store near you.
Open the package and rinse the Beef Tongue well. It usually takes about 3 rinses until there is no blood.
You can’t rush the cooking process. Beef Tongue is a very tough meat. (It takes a tough tongue to make a tender dish). It needs hours and hours to soften. I stick it in the slow cooker along with garlic, onion, a bay leaf, and salt. Cover with water. Let cook on low for 6-8 hours.
How to Cook Beef Tongue on the Stove
Add water (about 3 inches above the meat) in a large and deep stockpot. Cover and cook on low heat for 3 hours. Check every hour if it needs more water. Add more water as needed.
Once it’s fully cooked, remove from the slow cooker and let it cool. The outer layer needs to be removed. You MUST take it off when it’s hot or when it’s warm. If you don’t, it will stick to the meat and you’ll have a hard time taking it off. As you can see from the picture, there is a lot of fat still attached. I remove this part after it’s cooked. There are some people who remove the fat before cooking, but I think it adds flavor to the meat.
Now, cut into thin slices. Some people like to chop into tiny little pieces. I feel it’s unnecessary since it will break down even further when it’s in the pan. It’s all preference.
To make the salsa, you need to roast the tomatoes, onion, chile peppers, and garlic. I do this by putting them under a broiler for 10 minutes until they blister. Then add them to a blender. Blend until smooth.
Heat two tablespoons oil to a large skillet. Add the salsa and stir for a few minutes.
Next add the cooked Beef Tongue and let simmer for 10 minutes.
Don’t be tongue tied. Serve it with pride. Beef Tongue in Roasted Mexican Salsa, or Lengua en Salsa Asada is a bold and flavorful dish. So tender and so delicious. Add some tortillas, Mexican rice, and enjoy!
- 1 3-lb beef tongue
- 2 garlic cloves (divided)
- 1 onion (divided)
- 1 bay leaf
- 4 tablespoons Olive Oil (divided)
- 6 Roma Tomatoes
- 1 jalapeño
- Rinse the beef tongue with enough water until the water comes out clean.
- It usually takes about 3-4 rinses.
- Place the beef tongue in the slow cooker.
- Add enough water to cover the meat.
- Add 1 garlic clove, ½ onion, bay leaf, salt, and pepper to the slow cooker.
- Cover and set on low for 6-8 hours, or high 4-6 hours.
- Remove the cooked beef tongue from the slow cooker and set aside.
- Let cool to touch and peel the outer layer using your hands or tongs.
- Remove any fatty areas. (You can also do this part before cooking).
- Cut into thin slices.
- Set aside.
- In a foil-lined sheet pan, add the tomatoes, ½ onion, 1 garlic clove, 1 jalapeño.
- Coat with 1 tablespoon olive oil and add salt and pepper.
- Broil on high for 8-10 minutes, or until everything is blistered.
- Add all the roasted tomatoes, onion, garlic, and jalapeño to a blender.
- Blend until smooth.
- Taste for salt.
- In a large skillet, heat two tablespoons olive oil.
- Add the roasted tomato salsa and cook for 2 minutes, stirring occasionally.
- Add the cooked beef tongue.
- Cover and let simmer for 10 minutes.
- Serve with tortillas and Mexican rice.