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Beef Tongue a la Mexicana

Rumba Meats® Beef Tongue

lengua de res a-la mexicana rumba
Brenda Cisneros Head-shot

Original Blog & Recipe by
Brenda Cisneros

Brenda uses travel and traditional cooking to keep la cultura Mexicana alive and well en su familia.

See more of my recipes

Beef Tongue a la Mexicana


  • Rumba Meats® Beef Tongue (1 package)
  • 1 onion, divided
  • 5 cloves of garlic, divided
  • 4 tomatoes
  • 2 bay leaves
  • 4 sprigs cilantro
  • 1 cup broth, from cooking the meat (or water)
  • ¼ tablespoon oil
  • Salt to taste


  1. Wash the Rumba Meats beef tongue really well under cold running water.
  2. Place the beef tongue in the slow-cooker (4 hours on High), add half the onion, 3 cloves of garlic, 2 bay leaves, 2 tablespoons of salt, and cover.
  3. When the tongue is cooked, we take it out of the broth, remove the fatty layer that covers it and discard any fat.
  4. Pull apart the tongue meat.
  5. To the side, slice the onion you have left; chop the two cloves of garlic that are left and the cilantro.
  6. Puree the tomatoes with 1 cup of the broth from the meat, or water.
  7. Heat ¼ tablespoon oil in a skillet.
  8. Fry the onion and garlic until the onion is candied.
  9. Add the meat and fry it a little. Add the tomato and cilantro sauce, mix and let simmer for about five minutes.
  10. Meanwhile, heat up some corn or flour tortillas.
  11. Serve with beans and avocado.
  12. Enjoy and may the best team win!