Lengua en Salsa de Almendras (Tongue in Almond Sauce)

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

Recipe: #13964

August 21, 2014



"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 is 5 servings

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 by Step Method

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


  • Blender
  • Pressure Cooker (alternate cooking method)

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting a beef tongue for this recipe, look for one that is firm to the touch and has a uniform color.
  • Make sure to use whole almonds for this recipe, as they will give the sauce a more intense flavor.

  • Substitute beef tongue with seitan or tempeh for a vegetarian-friendly version. The benefit of this substitution is that it provides a plant-based alternative to the traditional beef tongue, making the dish more accessible to vegetarian and vegan diets.
  • Substitute the almonds with cashews for a nut-free version. The benefit of this substitution is that it allows people with nut allergies to enjoy the dish without worrying about any potential allergic reactions.

Lengua en Salsa de Coco (Tongue in Coconut Sauce) Follow the same steps as above, however, replace the almonds with 2/3 cup of coconut flakes. In the blender jar, add 1/4 cup of coconut milk instead of the reserved cooking liquid from the tongue. Fry/Cook the sauce for about five minutes at a simmer, adding a little more coconut milk if needed. Add the sliced tongue and continue cooking until it is warmed through.


Lengua en Salsa de Tomate (Tongue in Tomato Sauce) Follow the same steps as above, however, replace the almonds with 1/4 cup of tomato paste. In the blender jar, add 1/2 cup of chicken stock instead of the reserved cooking liquid from the tongue. Fry/Cook the sauce for about five minutes at a simmer, adding a little more chicken stock if needed. Add the sliced tongue and continue cooking until it is warmed through.


Mexican Rice with Lime and Cilantro: This dish is the perfect accompaniment to Lengua en Salsa de Almendras, as it adds a bright, flavorful contrast to the rich, savory sauce. The combination of cilantro and lime adds a zesty kick that complements the nutty flavors of the almonds in the sauce. The rice also helps to absorb the delicious sauce, making each bite a flavorful experience.


Grilled Poblano Peppers with Cotija Cheese: Grilled poblano peppers with Cotija cheese is a great pairing with Lengua en Salsa de Almendras. The smoky, charred flavor of the peppers is a perfect contrast to the rich sauce, while the salty Cotija cheese adds a creamy texture and a hint of tanginess. The peppers also provide a nice crunchy texture to the dish, creating a balanced and flavorful combination.




FAQ

Q: How do I cook the tongue?

A: To cook the tongue, place it in a large pot (Dutch oven) with cilantro, garlic, one of the onions, salt, and enough water to cover. Bring to a boil and then set to a high simmer until cooked, about 90 minutes. Alternatively, you can use a pressure cooker, in which case you don't need as much water and it will take about 45 minutes.



Q: What is the best way to serve cooked tongue?

A: The best way to serve cooked tongue is sliced and served with a sauce or gravy. It can also be served with vegetables, potatoes, or rice. It can also be added to soups and stews.

1 Reviews

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.

5.0

review by:
(17 Oct 2014)

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Fun facts:

The dish Lengua en Salsa de Almendras was a favorite of the famous Mexican painter, Frida Kahlo. She often served it to her guests, who were always delighted with the flavors of the dish.

The dish is believed to have originated in the colonial era of Mexico, when Spanish settlers introduced almonds to the country's cuisine. The combination of the Spanish ingredients and Mexican flavors created a unique and delicious dish.