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Beef Tongue in Guajillo and Ancho Chile Salsa

Rumba Meats® Beef Tongue

Mi Cocina Rápida cooked and plated

Original Blog & Recipe by
Karen Delgado

Karen Delgado nació en México y es una orgullosa latina que vive en Los Ángeles. Es la creadora de Mi Cocina Rápida, un blog y canal de YouTube en español donde comparte su amor por la comida casera. Su cocina está inspirada en su madre, quien le enseñó la pasión por hacer felices a las personas con comida deliciosa. El estilo de cocina de Karen es fácil, versátil y le encanta usar ingredientes frescos como carnes Rumba Meats.

See more of my recipes

Beef Tongue in Guajillo and Ancho Chile Salsa

When I prepare these types of home-cooked meals, I very much remember the flavors and aromas in the kitchen when my mother or grandmother were cooking. I am immediately taken back to those years of my childhood. Doesn’t that happen to you? Some aromas in the kitchen remind me of certain moments or people, and in the case of the aroma of this sauce, I very much remember my grandmother, and it was one of her favorite sauces because, as she would say, “something quick to fill the gut” – how strange!

The good thing is that my grandmother passed these recipes on to my mother, and now my mother is the one who teaches me these recipes. And being so far from home, sometimes I want to feel a little closer, and what better than a good dish, don’t you think?

Now I’m going to share this family recipe with you.

It is the easiest thing to prepare; first, you have to cook the beef tongue. As you know, I love using Rumba® Meats because they are high-quality products and they make my dishes more authentic, and this is super important when it comes to wanting to recreate these family recipes. I also identify greatly with the brand, since they celebrate the values of our heritage.

Of course, did you see that their products are now for sale on Amazon? Since I found out, I knew that they would get my order.

To cook the tongue, you put in some onion, garlic, bay leaves, fresh thyme and salt to taste. As my mother used to say: “so that it soaks up the flavor.”

Rumba Meat Recipe Raw

When the meat is cooked and soft, take it out and let it cool a little so that when it comes to taking off the “skin,” you don’t burn yourself. Then cut it into strips, not too thin, and set it aside while you prepare the sauce.

Rumba Meat Recipe Raw

It’s really easy to prepare the sauce: cook some tomatillos, guajillo chiles, ancho chiles, onion and garlic. After that, put it all into the blender with a little water to make a sauce, which should not be too thick.

Then fry the sauce in a little oil, season it with salt and pepper to taste, add in the beef tongue and let it simmer for a few minutes until the sauce thickens a bit.

Before serving, add a little chopped cilantro and now, this Beef Tongue with Guajillo and Ancho Chile Sauce is ready to serve.

Rumba Meat Recipe Plated 23

If you want to serve it as the main dish, you can accompany it with some white rice, some pinto beans and warm corn tortillas.

This stew is also perfect for making burritos, tacos, tortas, sopes, gorditas, etc. It is one of the many versatile dishes that we have in Mexican cuisine.

Rumba Meat Recipe Plated

I hope you try this recipe, I’m sure you are going to like it and it will become one of your favorites, and you will understand why I call them “home-cooked flavors.”

Rumba Meat Recipe Plated




  • Rumba Meats® Beef Tongue (1 pound)
  • 1 onion
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 tablespoon oregano
  • Salt to taste

Guajillo - Ancho Salsa

  • 6 tomatillos
  • 3 guajillo chiles, cleaned, de-veined and de-seeded
  • 2 ancho chiles, cleaned, de-veined and de-seeded
  • ½ onion
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 sprig fresh thyme
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste


  1. Remove the tongue from the package and wash well.
  2. Place it in a large stewpot (you can use a pressure cooker or a slow-cooker) and add the onion, garlic, bay leaves, thyme and salt. Cover sufficiently with water and cook for about two hours, or until cooked and soft.
  3. When the tongue is ready, remove it carefully from the broth and take off the skin that is covering it. Slice the tongue into strips, not too thin (approximately ½ inch thick). Set aside.
  4. To prepare the sauce, put the tomatillos, chiles, garlic and onion in a saucepan. Cover with water and cook over medium heat for around 12 minutes or until the tomatillos and chiles are soft.
  5. Put it all into the blender with a cup of liquid (used to cook the tomatillos and chiles) and puree until it makes a sauce.
  6. In a skillet or saucepan, heat one tablespoon of oil and add the salsa, fry for a few minutes.
  7. Season with salt and pepper to taste.
  8. Add the tongue and let it all simmer for 8-10 minutes.
  9. If the sauce is too thick, you can add a little more water.
  10. Before serving, add the chopped cilantro. Enjoy!