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  • Rumba® Beef Tongue (1 package, about 3¾ pounds)
  • 1 white onion, quartered
  • 1 garlic bulb, halved
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 cups prepared red chile sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano


  • Pickled red onions
  • Chopped cilantro
  • Lime wedges


  1. Combine beef tongue, onion, garlic, bay leaf, salt, and black pepper in a slow cooker. Add water to completely cover tongue. Cover and cook on low heat for 8 hours or until tongue is tender and reaches an internal temperature of 160ºF.
  2. Remove tongue and cool slightly, reserving stock for sauce. Peel off thick skin and discard. Trim tongue and shred meat.
  3. Heat oil in a Dutch oven or heavy pot over high heat, add red chile sauce, reduce heat and cook for 5 minutes, stirring occasionally. Add cumin, oregano, 2 cups reserved stock, and shredded tongue. Simmer for 15 minutes, stirring frequently. Taste and adjust seasonings and add additional stock, if needed
  4. Ladle birria into bowls and top with choice of toppings such as pickled onions, cilantro, and lime. Serve with tortillas, if desired.