tongue

Crispy &amp; tender - the ultimate beef tongue recipe

x 3-4 lb whole beef tongue

garlic

onion

orange

salt

Hardcore Carnivore Meatchelada seasoning

Bring a large pot of water to boil on the stove.

Smash the garlic cloves with the side of a knife to release the flavor and aroma. Add smashed cloves, salt and the whole half of an onion to the water. Peel the orange and add the peel to the water, then squeeze in the juice.

Slowly add the beef tongue to the boiling water. Cover the pot and simmer for 4-5 hours. The beef tongue is ready when a knife is easily inserted into the middle of the flesh with little resistance.

Remove the tongue from the pot and discard the water. Allow the tongue to cool 10-15 minutes before handling.

Peel the skin away, if necessary using a small knife to remove any stubborn bits. Discard the tongue skin.

Slice the tongue into 1/4&#8243; slices, and cut away a wedge of the darker &#8220;under tongue&#8221; section. (See post above for more info). Season the slices well on both sides with Meatchelada seasoning.

Heat a grill for high heat grilling, about 500f. Alternatively, you can also do this sear step in a skillet on the stove.

Grill the tongue pieces, flipping frequently. The tongue is already cooked at this stage, you are just looking to develop a seared crust on the outside. As the fat begins to render the caramelization will speed up, so be careful of flare ups.

Once the desired color is achieved, removed from the grill and serve immediately.

I think I get to be the first review...woo hoo!   My first thought is...this woman knows her beef!  

I was searching the Internet for recipes for tongue as I've never cooked it, but I watch chef porn and it is always a feature at some point so I bought two three pound tongues and started the process.  

Firstly, I always make recipes side by side, with the original as written to compare with a modified version.  The only modification I made was to cook on high in a pressure cooker for 1 hour 15 mins with a 20 min cool down to let the pot naturally cool.  I did this because I forgot I had school conferences and didn't have the four or five hours on the stove.  

YUMMY!   That's my review.  Both versions were voted hella good by my three children.  (I did lie to one and told him it was a tenderloin).  

Because I'm teaching the boys to cook, we do a side by side play with flavour profiles.  The second was cooked in half a bottle of Riesling and water to one inch over the contents of the pot.  I used the spices, orange, onion, etc but added half a dozen small figs halved, a dozen creminni (sp?)  mushrooms cut in half, white pepper, a hefty pinch of cinnamon and the same with nutmeg as well as about a tablespoon worth of shaved fresh ginger.  

I did use the orange, but I did three.   A three second squirt of pure maple syrup off our tree.....lol ok only in my imagination, but maple syrup none the less, with another hefty pinch of sweet paprika and fresh sage verses bay leaf.  I threw in a handful of end cut bacon chunks as well and put in a teaspoon of duck fat at the base to discourage sticking, but in hind sight, it was unnecessary.  

I can't tell you which was best frankly.  The original had a beautiful spicy kick but not too spicy for grandma (who thinks mild salsa is hot) and the modified was akin to a sweet southern bbq flavour.  Side dishes were quinoa cooked in beef stock, to which I added the cooked down veggies (onion and mushrooms) diced.  

Both were delicious.  

I am now a devoted tongue cooker lol as well as a follower of this wonderful carne expert!!   The only thing I didn't do was to finish off in the big green egg as I was concerned about keeping a close eye on that step so I used cast iron skillets.  I might be brave and try the egg now that I know how they cook.

Long review, but honestly, I have fun cooking with the boys and letting them learn to follow a recipe as well as how to play with flavour while still keeping the original in mind cuz when it's good....it's just good!  This one is GOOD.

The BEST way to prepare tongue ever. Thanks so much...
And thanks also to Dawn for the Instant Pot hack ;)

I love tongue and this is by far the best recipe I've used.  It's now the only recipe I will use for tongue.

Tacos de Lengua en Salsa Martajada recipe from Pati’s Mexican Table Episode 1401 “My Heart, My Home”

Tacos de Lengua en Salsa Martajada

beef tongue (about 3 to 4 pounds, rinsed in cold water)

garlic (outer dry peel removed, horizontally halved)

white onion (outer peel removed, halved)

bay leaves

black peppercorns

marjoram

thyme

oregano

kosher or sea salt (plus more for seasoning)

vegetable oil

tomatoes

tomatillos (husked and rinsed)

garlic (unpeeled)

white onion

chipotle chile in adobo sauce

corn tortillas

avocado (halved, pitted and sliced)

cilantro leaves

Place the tongue, garlic, onion, bay leaves, peppercorns, marjoram, thyme, oregano and 1 tablespoon salt in a soup pot or casserole pan and cover with water.

Bring to a rolling boil over high heat, then reduce to medium-low and simmer covered with a tight-fitting lid for 4 to 5 hours, checking halfway through and adding more hot water if needed to keep the tongue mostly covered. It’s done when the tongue is completely tender, soft, and a small knife inserts easily. Turn off heat.

Cook the tongue:

Toast the tomatoes, tomatillos, jalapeño or serrano, garlic and onion on a preheated comal or skillet for about 15 minutes, flipping as necessary, until soft and completely charred on all sides. Alternatively, you can place the ingredients on a baking sheet and broil for about 10 to 12 minutes, flipping as needed, until completely charred. Carefully remove the garlic and the chiles, if they are ready before the tomatoes, tomatillos and onion.

Peel the garlic when cool enough to handle and transfer all the ingredients to the blender, along with the salt and chipotle in adobo and pulse until well blended, but still with a coarse and chunky texture. Alternatively, you can mash the salsa in a molcajete.

Clean and slice the tongue: Remove the tongue from the broth and place on a chopping board. It’s easier to clean the tongue while still warm. Using a small sharp knife and your hands, remove the outer layer of skin, as well as the bottom part of the tongue, which would attach it to the mouth, as it tends to be harder and greasy. Cut into 1/4-inch slices.

Heat the vegetable oil in a large casserole pan over high heat. Add the sliced tongue and sear for half a minute or so before flipping, then sear another half minute or so. Reduce heat to medium and add the salsa. Let it cook at a medium simmer for 3 to 4 minutes.

Make the salsa:

Heat the corn tortillas on a preheated comal over medium heat. Make sure the tortillas are thoroughly heated and lightly browned on both sides. Wrap in a clean kitchen towel to keep warm, or place in a tortilla warmer.

To assemble the tacos, ladle a generous amount of tongue in salsa into the middle of a tortilla and garnish with avocado slices and fresh chopped onion and cilantro.

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Tacos de Lengua en Salsa Martajada

The most viewed tongue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Crispy & tender - the ultimate ...