Beef Tongue in Green SauceLA COCINA MEXICANA DE PILY
If you've never tried it, beef tongue will be a revelation to you. People sometimes shy away from this organ meat because it's tongue. But don't let that put you off. This cut of meat cooks up to some of the most tender, flavorful beef you can imagine. Put it in a taco and top it with salsa verde, and it meets the expectation of a fantasy food…
How to Cook Beef Tongue
It may look intimidating when you get it home, but cooking beef tongue is pretty easy. It has no bones or connective tissue to trim, so it requires very little prep time. You just slip it into the pot with enough water to cover along with onions, garlic cloves, and bay leaves and let it simmer on the stove top for several hours, but in this beef tongue recipe, a pressure cooker cuts the cooking time down dramatically, so you can even make it on a busy week night.
How To Tell When Beef Tongue Is Done
It's very important that beef tongue be cooked completely through so that the meat is tender. When you think it's finished cooking, take a look at it. The skin will be light colored and the tongue will have curled a bit. Take a skewer and pierce the tongue completely through at the thickest part. The skewer should pass easily through the meat, with no resistance. If the center still feels a little tough, the beef tongue needs a little more cooking time.
Salsa Verde: Mexico's Delicious Green Sauce
In this recipe, beef tongue is paired with salsa verde, a green sauce. It's a classic combination. Salsa verde is a zesty sauce with a base of tomatillos. They're an important ingredient in the Mexican kitchen and have an identity that's completely their own. Also called "husk tomatoes" because are covered with a paper-like husk, they are green when ripe. They have a lively acidity that makes them terrific in salsas, both raw and cooked.
For this green sauce, the tomatillos are cooked until slightly softened. Garlic, onion, and a serrano chili add fragrance, flavor, and heat. Some fresh coriander, blanched and added at the end, gives the sauce a fresh taste and a hit of bright green color. This tangy, slightly spicy sauce is a perfect counterpoint to the rich beef tongue.
Try something adventurous tonight by making this recipe for Beef Tongue in Green Sauce. The tender beef tongue cooks surprisingly fast in the pressure cooker. While the tongue cooks, you can whip up this flavorful green sauce made from tomatillos with a serrano chili for just the right amount of spicy heat. The sauce is pureed in the blender to give it a creamy consistency before the diced or sliced beef tongue is added.
Serve this Tongue in Green Sauce with soft corn tortillas and various toppings for a make your own taco night.
- Wash the tongue and place it in a pressure cooker. Add enough water to cover, salt to taste, 1 clove of garlic, 1 piece of onion, and the bay leaves. Cook for 45 minutes. Pierce the thickest part of the tongue with a skewer to make sure it feels evenly cooked all the way through.
- Meanwhile, combine the tomatillos, chili, 1 clove garlic, and the rest of the onion in a saucepan. Cook until the tomatillos begin to soften and change color. Remove from the heat.
- Place the sauteed tomatillos, chili, onion, and garlic in a blender. Add salt to taste, and puree until smooth.
|Calories90Calories from Fat50|
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|Calories from Fat50|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.