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Mole de Olla with Beef Tongue (Instant Pot Dinner)

Featuring:
Rumba Meats® Beef Tongue

Mole de Olla with Beef Tongue
  • 5 MIN Prep Time
  • 80 MIN Cook Time
  • 6-8 Servings
Kate Ramos Serving A Platter

Original Blog & Recipe by
Kate Ramos

Kate is a former professional chef turned food writer and photographer who has spent a lifetime in the kitchen. She is passionate about sharing the recipes that brighten her family's days with the rest of the world. She is a mother of two, wife, and dog-lover. Kate lives with her family in Southern California where she writes her Mexican-Inspired food blog, ¡Hola! Jalapeño.

See more of my recipes

This smoky, spicy stew will bring you back to the kitchens of your childhood. Our receta is designed for an instant pot to save time. Remember, Mole de Olla with Beef Tongue is a great stew to freeze. Prep it ahead and serve it on an especially busy weeknight.

Ingredients

  • Rumba Meats® Beef Tongue (1 package, about 4 pounds)
  • 4 cups beef broth or water
  • ½ white onion
  • 3 garlic cloves
  • 1 bay leaf
  • 1 (12-ounce) package refrigerated trimmed green beans
  • 1 large zucchini
  • 2 cups prepared red chile sauce
  • 6 frozen mini ears corn-on-the-cob
  • 1 (12-ounce) package frozen sliced carrots
  • Salt and black pepper, to taste
  • Garnishes: chopped white onions, cilantro, and lime wedges
  • Recommended side: warm corn tortillas

Instructions

  1. Combine beef tongue, beef broth or water, onion, garlic, and bay leaf in instant pot.
  2. Lock pressure cooker lid. Select pressure cooker setting and cook for 75 minutes on high pressure with full natural release or until beef tongue is tender and reaches an internal temperature of 160ºF.
  3. Remove tongue from broth. Peel off the outer layer of tongue and trim fat. Slice into 1-inch pieces.
  4. Slice green beans in half. Slice zucchini into 1-inch pieces.
  5. Add diced tongue back to instant pot with green beans, zucchini, red chile sauce, corn-on-the-cob, and carrots. Lock pressure cooker lid. Select pressure cooker setting and cook for 5 minutes on high pressure with full natural release.
  6. Season with salt and pepper.
  7. Top mole de olla with chopped onions, cilantro, and fresh lime. Serve with warm corn tortillas, if desired.

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