Beef Tongue In Fresh Red Salsa

Name: Beef Tongue In Fresh Red Salsa (Lengua en Salsa Roja Cruda)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 6 cloves garlic; 12 peppercorns; 3to 4 pounds beef tongue, trimmed of excess fat; 2 bay leaves; 6 sprigs fresh marjoram; 6 sprigs thyme; 1 white onion, coarsely chopped; Corn tortillas, warmed; Salsa Roja Cruda; ¼ cup kosher salt

Lengua en Salsa Roja Cruda

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

In Mexico, sliced, cubed tongue is a popular taco filling. It’s also a favorite of my buddy Scott Linquist, my best friend and co-executive chef at Dos Caminos. The sweet meat marries well with the lively, acidic taste of the serrano chiles and tomatoes. Use plenty of warm tortillas.

Ingredients

3to 4 pounds beef tongue, trimmed of excess fat
12 peppercorns
6 cloves

Americas
Mexico
Main course
Spicy
Central America
Gluten-free

Method

In a large saucepan, cover the tongue with cold water; add the peppercorns, garlic, onion, thyme, marjoram, bay leaves, and salt and bring to a boil over high heat. Adjust the heat down and simmer until the meat is tender, about 3 hours.
Meanwhile, prepare the Salsa Roja Cruda.
Cool the tongue in the broth; peel it a