Tender, shredded beef tongue is simmered with carrots, celery, and leeks in a flavorful tomato broth in this Latino-inspired dish.
Preparation Time
10 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 40 mins
Calories
388 Calories
Recipe Instructions
Step 1
Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
Step 2
Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.
Ingredients
1 teaspoon salt
2 tablespoons vegetable oil
1 (6 ounce) can tomato paste
1 large onion, thinly sliced
2 stalks celery, thinly sliced
salt and black pepper to taste
2 large carrots, shredded
1 small leek, thinly sliced
1 (2 pound) beef tongue
2 (1 ounce) packets taco seasoning mix (such as Goya®)
