Categories:Dinner Mexican Beef Recipes Southwest Beef Recipes
Beef Tongue Recipe (Lengua de Res) is not something that you see on very many restaurant menus, or even on very many dinner tables of homes, but it is actually a very affordable meat that can be just as good as any other cut of beef (well maybe not the steaks and prime rib part). I have been told by people who have eaten my recipe for tongue, which if they did not know what it was, they would have thought it was a slow cooked roast.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
My mother grew up eating boiled tongue in the Deep South. She tells me she prefers hers served cold, which is also one of the ways you can find it served in Hispanic homes. Tongue salads are a common way of serving this meat in the northern parts of Mexico. I believe my recipe can work for a lot of people, as well as serve a lot of people, all at a very affordable price.
The market in my home town carries tongue most of the time, however the ones they have in there are extremely large (up to 9 pounds). I prefer a smaller tongue, usually from a calf. There is little difference, if any, in the final results, including taste and tenderness. It is just that cooking a very large tongue will require a very large pot, or possibly cutting the tongue into more manageable pieces and cooking all these separately. If you can find a smaller tongue, 3 to 4 pounds, that is usually the best ones to purchase. Of course if you are planning on feeding a very large crowd, or don’t mind leftovers, then the larger ones may be better for you.
Boiled Beef Tongue Recipe – Lengua De Res: