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BEEF TONGUE IN ALMOND SAUCE

Today’s recipe, Beef Tongue in Almond Sauce, is a delicious and elegant dish that’s perfect for a nice dinner with friends. The beef tongue is cooked until tender, then sliced and added to the almond sauce. Once you serve it, everyone will want to dip a piece of bread into the rich sauce!
Course Beef, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 492kcal
Author Mely Martínez – Mexico in my Kitchen

Ingredients

For cooking the meat:

  • 1 beef tongue from RUMBA® meats
  • 1/3 of a medium white onion
  • 4 garlic cloves
  • 1 sprig of thyme
  • 1 teaspoon of marjoram
  • 1 bay leaf

For the Sauce:

  • 4 tablespoons of lard or vegetable oil
  • slices of bread
  • 1/3 cup of almonds
  • 1 lb. of tomatoes cut into slices
  • 1/3 of a medium white onion sliced
  • 1 garlic clove
  • 1 clove
  • 6 black peppercorns
  • 1 inch of a cinnamon stick
  • ¼ cup of sherry wine
  • 12 stuffed olives sliced
  • 2 Pickled jalapeños sliced
  • Parsley for garnish

Instructions

  • Place the beef tongue in your instant pot along with the onion, garlic, and herbs. Cover with water and cook for 30 minutes. If using a regular pot, cook over medium-high heat until it comes to a boil. Reduce the heat and gently simmer. Cook until it is tender, about 2 hours. Make sure that you cook it until it is tender, but still firm enough to cut into slices.
  • Once the beef tongue is cooked, wait until it has cooled and then remove the outer skin. Cut into 1/3-inch slices and set aside.
  • While the beef tongue is cooking, heat 2 tablespoons of oil in a large skillet over medium heat. Fry the bread slices until they are a light golden brown, turning once. Set aside.
  • In the same skillet, fry the almonds, onion, and garlic clove for about 8 minutes.
  • Add the tomatoes and keep cooking until the tomatoes have released their juices.
  • Place this tomato-almond mixture into your blender and add the clove, peppercorns, cinnamon, and sherry. Process until you have a smooth sauce.
  • Using the same skillet as before, heat the rest of the oil at medium heat and then pour the tomato–almond sauce in. Add 1 cup of the beef tongue’s broth and gently simmer for about 15 minutes. Season with salt.
  • Add the beef tongue slices and keep cooking for 8 more minutes, until the sauce has reduced.

Serve with white rice and garnish with the olives, pickled jalapeños, and chopped parsley.

    Nutrition

    Serving: 6oz | Calories: 492kcal | Carbohydrates: 8g | Protein: 49g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 303mg | Potassium: 958mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 5mg