Caveman Cuisine: Viva Lengua


This meat was made for your mouth!

Ingredients:

For the pot -

1 beef tongue (find at butcher or Latin food market)
1/2 large white onion (diced)
2-3 cloves garlic (slightly smashed)
1 bay leaf
1/2 tsp dried thyme
2 tbsp fire roasted chilis (diced)
2 tsp sea salt
1 cup beef stock or reconstituted boulion 
1 small can fire roasted tomatoes
Fresh ground black pepper (pinch)
Water

For top -

Onion (diced)
Avocado (diced)
Fresh lime slices
Fresh cilantro (chopped)
Hot sauce or salsa (if desired)

Directions:

In a large pot or slow cooker, add the beef tongue, onion, garlic, chilis, dried spices (black pepper, thyme and bay leaf), sea salt, beef stock, and tomatoes.  If the tongue isn't completely submerged, add water until it is covered by an inch or so. 

Bring the cooking liquid to a boil and then reduce to a simmer and cover.  Allow to cook for 3+ hours (the longer the better).

When you remove the tongue from the cooking liquid, remove the tough outer layer (it should pull off easily), and chop or shred the meat.

Serve with wedges of fresh lime, diced onion, fresh cilantro, sliced avocado, and a little hot sauce or salsa (I used a green tomatilla salsa and habanero hot sauce).  

Yield: Quite a few mouthfuls.

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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4 comments:

  1. And don't make the mistake I did, by letting the tongue cool completely before peeling, because the skin will not release very easily and then it's just a giant ugly mess! But it still has a beef flavor that is out of this world!

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  2. I LIKE this idea. I've been getting tongue from my local farmer's market (I think I'm their only customer for it). This Mexican take on it sounds yummy!

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  3. When I first tried cutting up a tongue, I did it raw--BIG MISTAKE! The whole time I was cutting it, I kept commiserating with the cow by sticking my own tongue out and making sounds like my own tongue was being cut up. I was practicing with it by cutting it up to make homemade cat food. The cats loved it.

    Later, I learned about the cooking-and-peeling part, and am awaiting a pastured cow tongue from our butcher, so I can do it again for real (for us). It smelled good cooking for the cats, and now I want to try cooking it for us people.

    This Paleo diet deserves huge credit for getting people to try foods they otherwise wouldn't ordinarily eat.

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  4. Wenchypoo, I can't imagine cutting up a raw tongue, so I give you credit for going through with it! I'm sure your cat appreciated it though!

    Let me know how your pastured beef tongue comes out. Tongue is REALLY good (super tender when cooked properly), so I hope you enjoy it!

    I also agree that the Paleo diet has really opened many peoples' eyes to the "forgotten" foods like organs, bone broths, etc.

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