Beef Tongue* Dinner Plate Recipe

Clean and simmer tongue

Rinse the beef tongue under cold water. Place in a large pot and add 2.5 liters water, quartered onion, 6 peeled garlic cloves, bay leaves and 2 tsp salt. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover and simmer for 2 to 2.5 hours, or until a fork easily pierces the thickest part. Remove tongue and reserve 1 cup of the cooking liquid; discard solids. Let tongue cool slightly.

Peel and slice tongue

When cool enough to handle but still warm, peel off the tough outer skin of the tongue using a paring knife if needed. Trim any excess fat or glandular tissue. Slice tongue into 1/4-inch thick slices or bite-sized pieces and set aside.

Prepare chiles

While the tongue simmers, heat a dry skillet over medium heat and toast the dried guajillo and ancho chiles for about 30–45 seconds per side until fragrant (do not burn). Remove from heat and place chiles in a bowl. Cover with hot water and soak 15–20 minutes until softened. Drain, reserving a little soaking liquid.

Blend chile rojo

In a blender, add the rehydrated chiles (stems and seeds removed), roasted tomato, 1/2 chopped white onion, 3 garlic cloves, 1 cup reserved stock (or the 1 cup simmer liquid), 1/4 tsp black pepper, 1/2 tsp cumin and 1/2 tsp oregano. Blend to a smooth purée, adding a tablespoon of chile soaking liquid if needed to loosen. Taste and adjust salt.

Cook sauce

Heat 2 tbs vegetable oil in a wide skillet over medium heat. Carefully pour the blended chile purée into the hot oil (it will sputter) and cook, stirring, for 3–4 minutes to deepen flavor. Add an additional 1/2 to 3/4 cup reserved stock to reach a saucy consistency. Simmer gently 8–10 minutes, taste and adjust salt to about 1 tsp total for the sauce.

Finish lengua in sauce

Add the sliced beef tongue to the chile rojo sauce and toss gently to coat. Simmer together 5–8 minutes so the tongue absorbs the sauce flavors. Stir in 2 tbs chopped fresh cilantro if using. Keep warm until plating.

Rinse the rice under cold water until water runs clear. In a small pot, heat 1 tbs oil over medium heat, add the drained rice and stir 1–2 minutes until slightly translucent. Add 1.5 cups water and 1/2 tsp salt, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.

If using canned or pre-cooked beans, warm 1 cup beans in a small saucepan with 1 tsp lard or oil and 1/4 tsp salt over low heat, stirring occasionally until hot (5–8 minutes). For refried style, mash slightly while warming.

Combine mixed salad greens, 1/2 tomato (sliced/diced) and 2 tbsp thinly sliced red onion in a bowl. Dress with juice of 1/2 lime, 1 tsp olive oil and 1/8 tsp salt; toss gently and set aside chilled.

Halve and pit the avocado. Scoop flesh into a bowl and mash with the juice of 1/2 lime and 1/4 tsp salt until chunky-smooth. Place 1/4 cup sour cream in a small ramekin alongside the guacamole.

If using store-bought salsa roja, transfer 1/2 cup to a serving dish. If using homemade, warm briefly and taste for seasoning.

Warm 4 tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Arrange lime wedges and remaining cilantro for garnish.

On a dinner plate, place a scoop of rice and a serving of warmed beans. Arrange slices of lengua smothered in chile rojo beside the rice and beans. Add a small mound of salad, a dollop of guacamole and a ramekin of sour cream. Spoon salsa roja into a small serving cup. Serve with warmed tortillas and lime wedges at the side.