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Lengua in Tomato Sauce with Chile Strips

Rumba Meats® Beef Tongue

Lynda Segovia Thorn Head-shot

Original Blog & Recipe by
Lynda Segovia Thorn

Hi, I'm Lynda Segovia Thorn, wife and mother. Originally from Texas, I now reside in California and teach SpEd students while blogging about food, familia and travel. By making my children the same meals my Mom made me, I can share our proud Mexican heritage with them. As the mother of multicultural kids, it's important to me that they know where they came from - Rumba Meats helps make that possible.

See more of my recipes

Lengua in Tomato Sauce with Chile Strips



Beef Tongue

  • Rumba Meats® Beef Tongue (1 package)
  • 1 package Rumba Meats beef tongue
  • 3 cloves garlic
  • 1/2 onion, diced
  • 1 teaspoon salt
  • 4 cups water


  • 1 tablespoon oil
  • 1 onion, sliced
  • 1½ pounds tomatoes, diced
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried thyme
  • 2 poblano chiles, roasted with skins & seeds removed, cut into thin strips
  • 1½ cups stock
  • 3 cloves garlic, minced


  1. Place beef tongue in a crockpot and cover with 4 cups water. Add 3 cloves garlic, diced onion, and salt. Cook on high for 4 hours until beef tongue is tender and reaches an internal temperature of 160ºF.
  2. Remove tongue from crockpot. Peel off the thick skin that covers the tongue meat and discard. Slice tongue into thin slices. Set aside. Strain the stock and reserve.
  3. For sauce: Heat oil in a pan, add sliced onion and 3 minced garlic cloves. Sauté over medium heat for 3 to 5 minutes, stirring frequently.
  4. Add tomatoes, pepper and thyme. Cover and cook over medium heat for 8 minutes, or until soft.
  5. Add 1½ cups reserved stock and chile strips. Cover and cook for 5 minutes.
  6. Add tongue slices to sauce, cover and cook for 5 minutes until fully heated.
  7. Season to taste with salt and pepper, if desired.