Mexican Beef Tongue



Mexican Beef Tongue

Servings: 4-6
Author: Brenda Cisneros - Mejorando Mi Hogar


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


  1. Wash the Rumba meat with cold water.
  2. Place the beef tongue in the pot so it can be slow cooked (4 hours in high fire), add half of the onion, 3 garlic cloves, 2 bay leaves, 2 spoons of salt and cover the pot.
  3. When the tongue is cooked, remove it from the broth. Remove the thick layer that covers it and scrape out the fat. Remove the meat from the tongue.
  4. Slice half of the onion that was left, chop the garlic cloves and the coriander.
  5. Blend tomatoes with 1 cup of the meat broth or water, as you prefer.
  6. Warm a quarter spoon of oil in a frying pan.
  7. Fry the onion and garlic until the onion is sizzled.
  8. Add meat and allow to fry for a while. Add tomato sauce and coriander, mix and allow to cook for approximately five minutes.
  9. Warm up the corn or flour tortillas and serve with beans or avocado.