Tongue in Pasilla Chile Sauce

Tongue in Pasilla Chile Sauce

We celebrate the flavor of family during Las Posadas with very rich dishes like this recipe for tongue in pasilla chile sauce, your guests will love it!

At each celebration, I try to instill our traditions in my children, and during this time, Las Posadas, piñatas, songs and other customs have not been forgotten since we moved to the United States.

We have always tried to spend these days with my family in Mexico; although we typically arrive on the last Posada, so we spend them here with our friends and always try to do something traditional for the children to learn. This year, we also incorporated the American “ugly sweater” tradition, but just us moms.

To celebrate Las Posadas, Rumba Meats sent us gift cards, coupons and piñatas for my friends and neighbors. They are going to be able to use them to buy the traditional cuts of meat that this brand offers.

Las Posadas begins on December 16, in my case, we sing the customary song of asking for hospitality. Later, we break open the piñata and then we eat dinner; ah, of course and not to forget, the pouches of Mexican sweets, but at the end of the party.

We do a pot-luck dinner; each family brings a dish to share and that becomes a banquet of delicious flavors. To celebrate Las Posadas with the flavor of my family, this time I prepared tongue with pasilla chile sauce, which my guests loved.

I got the beef tongue at Kroger, the Rumba Meats brand, and it comes in a vacuum-sealed package, just like all of the cuts they offer, so the products stay fresh longer in the refrigerator until you are ready to use them; 28 days for most of the products, but the hind shank lasts 25 days.

Check out the Rumba Meats cuts, they have such variety; aside from the beef tongue, you can find marrow, cheek, liver, beef hooves, there are almost 20 cuts – I’m sure that you will like some of them, so check out the places that sell Rumba Meats.

Directions

Take the tongue out of its Rumba Meats package and wash it well under cold running water.

Put the tongue in a pot and cook it with 4 liters of water, ½ onion, 1 clove of garlic, cumin and salt.

You can cook the tongue in a slow-cooker for six hours at low heat, a pressure cooker for one hour, or on the stove, covered for [sic] and a half hours). I leave the tongue in the slow-cooker overnight, on low heat for six hours, and by morning it is ready.

Meanwhile, put the pasilla chiles in a bowl of warm water, so they can soften.

When the tongue is cooked, put it on a cutting board and carefully remove the skin that covers it.

Cut the tongue into strips, about one and a half centimeters in width.

Prepare the sauce: Drain the chiles and discard the water. Blend the pasilla chiles, tomatillo, two cloves of garlic, ½ an onion, ½ cup of the broth from cooking the tongue, cumin and salt.

Heat the oil in a large skillet and fry the tongue strips a little on both sides.

Pour the sauce over the tongue strips and let cook for about three minutes over low heat, to incorporate the flavors.

Serve the tongue strips, covered in a little sauce, garnish with onion and cilantro.

Put the remaining sauce in a bowl on the table, for anyone who wants a little extra.

Serve with white rice, black beans, salad or vegetables.

Enjoy and happy holidays!