Mexican Beef Tongue

Ingredients

• Rumba Meats® Beef Tongue (1 package)
• ½ onion, chopped
• ½ white onion
• 2 teaspoons salt
• 5 garlic cloves, divided
• 4 tomatoes, quartered
• 2 bay leaves
• 4 small bunches coriander, chopped
• 1 cup of the broth used to cook the meat (or water)
• 1 tablespoon oil
• Salt to taste

Instructions

1. Wash beef tongue with cold water.
2. Combine tongue, ½ onion, garlic cloves, bay leaves and salt in a slow cooker. Cover and slow cook for 4 hours on high until tongue is tender and reaches an internal temperature of 160ºF.
3. Remove cooked tongue from broth. Peel the thick layer that covers it and scrape out the fat. Remove the meat from the tongue and chop. Set aside. Reserve cooking liquid.
4. In a blender, combine tomatoes with 1 cup reserved cooking liquid. Blend until smooth. Set aside.
5. In a frying pan, heat oil. Add chopped onion and chopped garlic and fry until onion is sizzling, stirring frequently. Add chopped tongue and continue frying briefly to heat. Stir in reserved tomato sauce and coriander, bring mixture to a simmer and cook for 5 minutes.
6. Serve with corn or flour tortillas, beans or avocado, if desired.