Enchiladas Rojas

Ingredients

• 1 package Rumba Meats® Beef Tongue
• ½ white onion
• 2 garlic cloves
• 1 bay leaf
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• Salt, to taste
• 8 dried guajillo chiles, seeds and stem removed
• 2 dried chiles de arbol, seeds and stems removed
• ½ white onion
• 1 Roma tomato
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon dried Mexican oregano
• 2 tablespoons vegetable oil
• 12 corn tortillas
• Shredded lettuce
• Mexican crema
• Chopped cilantro
• Crumbled queso fresco

Instructions

1. Combine beef tongue, onion, garlic, and bay leaf in a slow cooker. Add water to cover. Close lid and cook on low heat for 8 hours until beef tongue is tender and reaches an internal temperature of 160ºF.
2. Remove tongue and cool slightly. Peel off the outer layer and trim fat. Slice tongue into 2-inch-thick pieces. Using 2 forks, shred tongue. Season with oregano, cumin, and salt. Keep warm. (Recipe makes approximately 8 cups shredded tongue; save 4 cups for another recipe. Cover and refrigerate for up to 3 days.)
3. For enchilada sauce: In a saucepan, add guajillo and arbol chiles, onion, tomato, and garlic. Add enough water to cover chiles. Bring to a boil, reduce heat and simmer over low heat for 5 to 10 minutes or until chiles are softened.
4. Using a slotted spoon, transfer vegetables to a blender. Add chicken broth, cumin, salt, and Mexican oregano. Blend until completely smooth. Strain, if necessary.
5. Heat oil in a skillet over medium heat. Add sauce and pan fry for 10 minutes, stirring occasionally, until thickened. Keep warm.
6. For tortillas, Heat oil in a skillet over medium-high heat. Working in batches, briefly fry corn tortillas on both sides. Transfer to a plate lined with a paper toweling.
7. For enchiladas: Dip each tortilla in warm enchilada sauce to generously coat. Fill each tortilla with shredded tongue and roll closed seam-side down.
8. Arrange on a serving platter or individual plates. Top with warm enchilada sauce.
9. Garnish with fresh toppings such as shredded lettuce, Mexican crema, chopped cilantro and crumbled queso fresco. Delicious paired with Mexican rice.