Place beef tongue, water, onion, garlic, and sea salt in a slow cooker. Cook on low for 6 to 8 hours.
Once it’s tender, take the tongue out of the stock to cool off. Peel off the outer layer of skin when you are able to handle the tongue. It’s easier to take the skin off while the tongue is warm. Dice tongue into ½-inch cubes and set aside.
Strain the stock and set aside. It’s always better to refrigerate the stock so you can skim the fat off and discard. If you have a fat separator then you don’t have to refrigerate.
Puree tomatoes in a food processor or blender and set aside.
In a large skillet, heat oil over medium heat. Add onion and sauté until translucent, about 2 minutes. Add flour and stir for 2 minutes. Add pureed tomatoes and let come to a boil as you stir.
Add diced tongue, ½ cup reserved stock, black pepper, and garlic powder. Lower heat and simmer for 5 minutes to thicken. If it’s too dry you can add more stock, however, this recipe should not be runny if using for filling gorditas.
If using for gorditas, fill each gordita with about 1 to 2 tablespoons of the prepared tongue and garnish with cilantro.
This recipe can also be used to make a beef lengua chile stew by adding more stock and ½ cup salsa casera.
© 2013 All rights reserved. Published by Hippocrene Books.