Slow Cooker Lengua Beef Tongue Food

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

LENGUA (BEEF TONGUE) STEW

Steps:

• Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
• Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

BEEF TONGUE - CROCK POT

Steps:

• Rinse the tongue and put in pot.
• Put enough water to cover.
• Season like you would your favorite beef roast with bay leaves, pepper, fresh minced or jarred garlic and salt if you like.
• Cook on low for 8-9 hours.
• Take out of crock.
• The skin should have popped off.
• If it did not remove the skin, slice and enjoy some heaven.
• We ate it as sandwiches as kids.
• It would be good with potatoes and carrots, which you probably could put in the crock with the meat.

LENGUA (BEEF TONGUE)

Steps:

• Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
• Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
• Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
• Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
• Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.