Lengua in Tomato Sauce with Chile Strips


Lengua in Tomato Sauce with Chile Strips

Servings: 6
Author: Lynda Thorn - Mixed Blessings


Beef Tongue


  • 1 tablespoon oil
  • 1 onion, sliced
  • 1.5 lbs tomatoes, diced
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried thyme
  • 2 poblano chiles, roasted with skins & seeds removed, cut into thin strips
  • 1.5 cups stock


  1. Put Rumba Meats tongue in crockpot and cover with 4 cups water. Add 3 whole garlic cloves, onion, and salt. Cook for four hours.
  2. Remove from crockpot and save the stock. Peel off the thick skin that covers the tongue meat, throw skin away. Slice tongue into thin slices. Set aside.
  3. Heat oil in pan and add the sliced onion and 3 minced garlic cloves. Sauté for 3 minutes.
  4. Add the tomatoes, ground pepper, and thyme. Cover & cook over medium heat for 8 minutes, or until soft.
  5. Add the 1.5 cups of reserved stock, and chile strips. Cover and cook for 5 minutes. Add tongue slices, cover & cook for 5 minutes.
  6. Salt and pepper to taste