StewsMediumFree

Beef Tongue in Green Tomatillo Sauce

Name: Beef Tongue in Green Tomatillo Sauce
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 1200 g Beef tongue; 4 Serrano chilli; 4 cloves Garlic; 1 White onion; 2 cditas Salt; 2 cdas Vegetable oil; 500 g Tomatillo (Mexican green tomato); 1 bunch Fresh coriander; 0.5 cdita Black pepper

180 min (30 prep + 150 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Slow-cooked beef tongue in a vibrant green tomatillo and serrano chilli sauce.

About this recipe

Beef tongue in green sauce is one of the most prized dishes of central Mexican home cooking, where the beef tongue - slow-cooked for hours until reaching a silky, melting texture - is combined with a vibrant green sauce of tomatillo, serrano chilli, garlic and coriander. The result is a dish of perfect contrasts: the rich unctuousness of the tongue against the acidity and freshness of the green sauce. Served in tortillas as a taco, over rice or with pot beans.

History & Origin

Beef tongue is one of the oldest cuts in popular Mexican cooking, consumed since pre-Hispanic times when Mesoamerican peoples made full use of every part of the sacrificed animal. With the arrival of cattle in the sixteenth century, tongue became a staple in market kitchens and fondas, especially in central Mexico. The combination with tomatillo green sauce - made from a fruit native to Mesoamerica - is one of the most traditional preparations: the tomatillo (Physalis philadelphica) was domesticated over 2,800 years ago in Mexico and its natural acidity is the perfect counterpart to the richness of the tongue. Nineteenth-century cookbooks such as that of Dominga de Guzmán already documented tongue in green sauce as a festive and family celebration dish.

Estimated cost

£7.20

Total cost

£1.20

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

28g

Protein

10g

Carbohydrates

18g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the beef tongue thoroughly under cold water. Place in a large pot with cold water, half an onion, 2 garlic cloves, salt and pepper. Bring to the boil, skim off the foam and cook over low heat for 2.5 to 3 hours until very tender.
💡 The tongue is ready when a knife inserted meets no resistance.
2
Remove the tongue from the broth and leave to cool for 15 minutes. Peel off the thick outer skin with the help of a knife - it comes off easily while the meat is still warm. Slice into thick 1 cm pieces.
3
Cook the tomatillos with the serrano chillies in water until soft, about 10 minutes. Drain.
4
Blend the cooked tomatillos, chillies, 2 garlic cloves, a quarter of onion and coriander with a little of the tongue cooking broth until smooth.
5
In a wide frying pan, heat the oil over medium-high heat. Pour in the green sauce directly from the blender (careful of splashing) and fry for 5 minutes until it darkens and thickens slightly.
💡 Frying the sauce is key to removing the raw tomatillo flavour.
6
Add the tongue slices to the sauce. Add enough broth to achieve a fluid stew consistency. Cook for 15 minutes over low heat to allow the flavours to meld. Adjust salt.