Beef Tongue In Chipotle Sauce Recipe
Ingredients
3-pound beef tongue (smoked, corned, or fresh)
Water
2 large onions, sliced
2 cloves garlic, minced or pressed
2 tablespoons salad oil
1 can (1 lb. 12 oz.) tomatoes
1/2 teaspoon each ground cumin, salt, and pepper
1/2 to 1 can (6 1/2 to 7 oz.) pickled chipotle peppers (or substitute 1 1/2 to 2 tablespoons firmly packed brown sugar, 1/4 cup white vinegar, 1 teaspoon each paprika and sesame seed oil, 1 to 1 1/2 teaspoons crushed red pepper, 1/2 teaspoon hickory flavored salt, and 1/4 teaspoon bottled liquid smoke)
1 large green bell pepper, seeded and cut into thin rings
Directions
In a 5-quart kettle, place well scrubbed beef tongue.
Cover with water, bring to a boil, and cook, covered, for 3 hours over low heat or until fork tender.
Remove from pan and cool.
Remove skin; trim off bone, roots, and excess fat.
Slice tongue thinly.
Meanwhile, in a wide frying pan over medium heat, cook onions and garlic in oil, stirring, until golden.
In a blender jar, combine tomatoes and their liquid, cumin, salt, pepper, pickled chipotle peppers and their sauce.
Whirl until smooth.
Add to onions and garlic; bring to simmer.
Stir in sliced tongue, cover, and simmer for about 25 minutes or until heated through.
Garnish with green pepper rings.
Cover with water, bring to a boil, and cook, covered, for 3 hours over low heat or until fork tender.
Remove from pan and cool.
Remove skin; trim off bone, roots, and excess fat.
Slice tongue thinly.
Meanwhile, in a wide frying pan over medium heat, cook onions and garlic in oil, stirring, until golden.
In a blender jar, combine tomatoes and their liquid, cumin, salt, pepper, pickled chipotle peppers and their sauce.
Whirl until smooth.
Add to onions and garlic; bring to simmer.
Stir in sliced tongue, cover, and simmer for about 25 minutes or until heated through.
Garnish with green pepper rings.
Comments
Comments: 2 |
Add a Comment
Anonymous says :
The sauce was excellent. The gummy tofu like texture of the tongue, disgusting. Try braising the meat in the oven instead, and maybe that disgusting boiled meat texture and taste will be improved.
Posted on: 23 February 2012 - 3:17am
hapster says :
Not everyone comes running when you say you're fixing beef tongue, but this is a great recipe and one that I've been using since the late '70s. I found it originally printed in Sunset Mexican Cook Book, 1977. Today, you can find Chipotle chili powder already prepared in the spice section of most supermarkets. This is an easy substitute for the crushed red peppers and liquid smoke.
Posted on: 15 February 2010 - 6:03pm
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