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Lengua En Chile Colorado

Rumba Meats® Beef Tongue


Beef Tongue:


Chile Colorado Salsa:

  • 10 dried chiles Colorado or guajillo chiles, stems and seeds removed
  • 1 ancho chile, stem and seeds removed
  • 1 chile arbol, stem and seeds removed
  • 1 Roma tomato, halved
  • ½ white onion, quartered
  • 2 garlic cloves
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt

Recommended sides: white rice, black beans, corn tortillas


  1. Combine beef tongue, onion, garlic cloves, bay leaf, and salt in a slow cooker. Add water to cover tongue and cook on low for 8 hours until tongue is tender and reaches an internal temperature of 160°F. Remove tongue and cool slightly. Peel off the thick outer layer of tongue and trim fat. Cut into 1 to 2-inch pieces. Reserve cooking stock.
  2. To prepare chile Colorado salsa: Heat a comal or cast-iron skillet over medium heat. Working in several smaller batches, toast chiles briefly, about 30 to 60 seconds. Place toasted chiles in a saucepan, cover with water and bring to a boil. Remove from heat and let sit covered for 15 minutes to soften peppers.
  3. Add tomato, onion, and garlic to hot comal and cook over medium-high heat until lightly charred, about 5 minutes, turning frequently
  4. Transfer drained chiles, tomato, onion, garlic, and salt to a blender. Add 2 cups reserved cooking stock and blend until sauce is smooth. Strain sauce, if needed.
  5. Heat a large Dutch oven over high heat, add oil and heat. Add the flour, cumin, oregano, and salt. Stir continually until golden, about 2 minutes. Add chile sauce and simmer over low heat for 5 minutes until bubbly, stirring frequently.
  6. Add diced tongue, and 2 cups cooking stock. Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until sauce has thickened to desired consistency, stirring frequently. Taste and adjust seasonings.
  7. Serve with white rice, black beans, and warm tortillas, if desired.