Beef Tongue Stew in Sauce

About this recipe

Beef tongue stew is a traditional Mexican dish that reflects the Spanish influence on colonial gastronomy: beef tongue slowly cooked until very tender, served in a tomato sauce with olives, capers, raisins and mild chillies. It is a complex sweet-and-sour combination, a direct inheritance from Andalusian cuisine that arrived in Mexico in the 16th century and fused with local ingredients. Served with rice and beans, it is a celebratory dish for many families in central Mexico.

1. 1

   Place the tongue in a pot with enough cold water to cover. Add onion, garlic, bay leaves and salt, and boil over medium heat for 2–2.5 hours until completely tender when pierced with a fork. Leave to cool in the stock.

   💡 Cooking the tongue in the same stock is important - save 2 cups of that stock for the sauce.

2. 2

   When the tongue is cool, peel it: make a shallow cut in the thick skin and remove it completely. Slice into 1.5 cm rounds. Set aside.

3. 3

   For the sauce: char the tomatoes, onion and garlic. Blend with the reserved stock, the soaked ancho chilli and spices. Fry the sauce in a casserole with oil for 8 minutes over medium-high heat until it darkens and thickens.

4. 4

   Add the olives, capers and raisins to the sauce. Add the tongue slices and cook over low heat for 20 minutes to absorb the flavours. Adjust salt and serve.

   💡 The raisins can be omitted if you dislike the sweet-savoury combination, but they are an essential part of the traditional estofado.