Beef Tongue in Green Tomatillo 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 chile, garlic and cilantro. 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.

1. 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. 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. 3

   Cook the tomatillos with the serrano chiles in water until soft, about 10 minutes. Drain.

4. 4

   Blend the cooked tomatillos, chiles, 2 garlic cloves, a quarter of onion and cilantro with a little of the tongue cooking broth until smooth.

5. 5

   In a wide skillet, 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 flavor.

6. 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 flavors to meld. Adjust salt.