Lengua en Salsa de Almendras (Tongue in Almond Sauce)

5
Servings
5m
Prep Time
100m
Cook Time
1h 45m
Ready In


"Yes, I know... organ meats. Most Americans, nowadays, don't remember the days when nothing on an animal went to waste. I grew up in a Mexican family, where we didn't have an aversion to things such as tongue, liver, heads, and the infamous menudo. And although my Mom was a great gourmet cook and we had food from all over the world, one of my favorite dishes as a child was beef Tongue in Almond Sauce. I always imagined my Mom slaving away at this awesome dish, spending the whole day in preparation of the delicacy. But as an adult, I realize it was really a quite simple task. The sauce is what makes this dish. It is truly, TRULY, to die for!!! I kid you not. And the tongue, when cooked correctly and well peeled, is tender and delicious. If I served this to you, you would assume it's an extremely tender roast beef."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (589 g)
  • Calories 942.5
  • Total Fat - 63.4 g
  • Saturated Fat - 24.6 g
  • Cholesterol - 296 mg
  • Sodium - 454.3 mg
  • Total Carbohydrate - 35.2 g
  • Dietary Fiber - 6.5 g
  • Sugars - 7.3 g
  • Protein - 57.4 g
  • Calcium - 126.1 mg
  • Iron - 11.7 mg
  • Vitamin C - 46.1 mg
  • Thiamin - 0.6 mg

Step 1

Wash the tongue and trim the tough, ugly pieces from the end. Place it in a large pot (Dutch oven). Add the cilantro, garlic, one of the onions, salt, and enough water to completely cover. Bring to a boil and then set to a high simmer until cooked, about 90 minutes.

Alternate method: use a pressure cooker, in which case you don't need as much water. It will take about 45 minutes to cook.


Step 2

When completely cooked, peel the tongue carefully and completely. Remove any blood lines and/or gristle if necessary. Slice thinly and set aside. Reserve the cooking liquid.

Step 3

The sauce can be started while the tongue is cooking. In a heavy pan (cast iron is best) place the tomatoes, the remaining onion, two cloves of garlic, and the bell pepper. Roast until slightly browned on all sides, about 10 minutes. Remove to a blender jar, but remember to remove the skin from the garlic.

Step 4

Meanwhile, in a small frying pan, add a drizzle of olive oil and heat pan. Add the almonds, the cinnamon stick and the cloves. Stir until the almonds are toasted. Remove to the blender jar.

Step 5

In the same pan as the almonds, add the two slices of bread. Toast over medium heat until golden brown on both sides. Add to the blender jar.

Step 6

To the blender jar, add about a quarter cup of the reserved cooking liquid from the tongue. Add the salt and pepper. Process until smooth. You may need to add more cooking liquid, a little at a time, to allow the blender to process. The sauce will still be somewhat thick (like a cream soup).

Step 7

Taste and adjust seasoning.

Step 8

Heat about two tablespoons of olive oil in a large frying pan until very hot but not smoking. Slowly add the sauce from the blender jar, being careful as it WILL SPLATTER! Fry/Cook the sauce for about five minutes at a simmer. Taste and adjust seasoning once again, if necessary.

Step 9

Add the sliced tongue and continue cooking until it is warmed through.

Step 10

Serve alongside Mexican rice with warm corn tortillas.

Tips & Variations


  • Blender
  • Pressure Cooker (alternate cooking method)

Related

MsPia

Delicioso!!! 10 Stars. I have had tongue before and I really like it, but honestly, if you give me this dish with out telling me is tongue...I would never have guess it. The sauce is amazing.

review by:
(17 Oct 2014)