Beef Barbacoa Mac & Cheese Bowl

Ingredients

Barbacoa:

• 1 package Rumba Meats® Beef Tongue
• ½ white onion
• 3 garlic cloves
• 1 bay leaf
• 1 tablespoon avocado oil
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ½ lime (about 1 tablespoon)

One Pot Mac & Cheese:

• 12 oz. dry elbow macaroni (about 3 cups)
• Water, as needed
• ¼ teaspoon salt
• 1 (12 oz.) can evaporated milk
• 1 tablespoon butter
• 1 teaspoon dry mustard
• 4 cups shredded sharp white Cheddar cheese

Toppings:

• Prepared barbecue sauce
• Escabeche pickled jalapenos
• Chopped white onions
• Tortilla chips seasoned with a shake of Tajin chili lime seasoning

Instructions

1. For barbacoa: Place beef tongue in an instant pot. Add onion, garlic, bay leaf, and water to cover tongue. Lock pressure cooker lid. Select pressure cooker setting and cook for 75 minutes on high pressure with full natural release until beef tongue is tender and reaches an internal temperature of 160ºF.
2. Transfer tongue to a cutting board. Cool slightly. Peel off the outer layer of tongue and trim fat. Using 2 forks, shred meat.
3. Heat oil in a skillet over medium heat. Add shredded tongue. Season with garlic salt, ground cumin, and Mexican oregano and heat until shredded tongue is lightly browned and sizzling hot, about 3 minutes. Squeeze lime juice over shredded tongue and toss to blend. Taste and adjust seasonings, if needed. Keep warm.
4. For one pot mac & cheese: Place elbow macaroni in a 12-inch nonstick skillet. Add water to just cover macaroni. Add salt. Bring to a boil, reduce heat to medium-low and cook, stirring frequently, until most of the liquid has been absorbed, about 6 minutes (macaroni will look saucy). Stir in evaporated milk, butter, and dry mustard. Simmer over medium-low heat, stirring constantly, until macaroni is cooked al dente, about 2 to 3 minutes. Reduce heat to low. Slowly add shredded cheese, stirring constantly until cheese is melted and sauce is creamy. Serve immediately.
5. For bowls: Spoon mac and cheese in wide shallow bowls. Top with beef barbacoa, barbecue sauce, escabeche pickled jalapenos, and chopped white onions. Garnish with chili lime-seasoned corn tortilla chips.