Picked up a beef tongue a while ago, and have been wondering what to do with it. After some perusing of the interwebs, I decided to go for it.
Started with the beef tongue.
Set it up Sat night in the crockppot, set on low. About half a yellow onion, lotsa garlic, bay leaves, pepper, kosher salt, and Costco's no salt seasoning that has a bunch of stuff in it. Sun morning the kitchen had a fabulous aroma! The tongue was super tender.
Fished the tongue out and let it cool. Cut a slit along one side and peeled off the thick outer skin. Put it in the refrigerator until evening. Fired up the egg, and seasoned half of the tongue with ancho chile powder, guajillo chile powder, salt, onion powder, garlic powder, and pepper.
The egg got away from me a bit. Flames were coming out of the top vent. I've never had this happen before, so it was pretty cool!
Once the temp came down a bit, I roasted a poblano pepper, jalapenos, garlic, and tomatillos.
Put my lil Tuff Guy on to heat up. Temp was about 400°Fish. Gave it a quick fry with spring onions and some of the fat separated from its broth earlier.
Back to the tomatillos and stuff: made salsa from a Rick Bayless recipe that has been featuredon here before. Very tasty and simple to make. Threw everything in the food processor, with some salt, pepper, cilantro, lime juice, and orange juice. Stirred in the red onions after it all came together.
Time to eat! On a wheat tortilla, with avocado and tomato. Plated shot sucks (as usual) - why did I hide all the meat ?? Tasted damn delicious though, and I will definitely make it again.
I have the other half of the tongue saved for another dish I want to try. More on that later.
Thanks for looking.