Lengua made in the in the Slow Cooker is my favorite Sunday morning breakfast go-to meal to enjoy with family and friends. Cooked low and slow seasoned with onion, garlic and bay leaves the lengua (beef tongue) results are juicy and tender. I’m excited to partner with Rumba Meats to bring you an exciting new recipe.
I always look forward to Sunday brunch. After a busy week a one of my favorite ways to re-charge myself for the new week is by inviting everyone over for brunch. A lazy start to the day, to linger around the table sipping coffee, enjoying great food surrounded by familia and friends
Of course this doesn’t mean I want to spend my entire morning cooking. I prep as much as I can in advance – a pan of oatmeal bars, salsas, fresh fruit, load my coffee and chill a bottle of bubbly. For the main course I let my slow cooker do all the heavy lifting.
I used to make my lengua in the oven or stove-top, but after experimenting with the slow cooker for my cookbook I found cooking the lengua in the slow cooker results are much more flavorful and require no babysitting on my part. I can add my tongue, cook on slow and low, then easily remove the skin before my guests arrive. This recipe is from my new cookbook, Tex-Mex Slow Cooker.
When Rumba meats asked me to help them share how easy it is to order directly from Amazon to receive Rumba meats at home, I was more than happy to share this great delivery option.
I’m always planning my next Sunday brunch, and the option to have Rumba meats delivered directly to my doorstep has me giddy with excitement. There is nothing I hate more than driving from store to store in search of ingredients I need to make my meals. I often find my local grocery stores cannot keep up with the demand for specialty cuts of meats I use to create my meals.
And for me with my large family I need at least 4 to 5 lenguas – so I’m left to drive to multiple grocery stores looking for additional lenguas. Now I can quickly go online, place my order and they arrive to my doorstep, winning.
Rumba meats new delivery with Amazon.
How to Cook Lengua in a Slow Cooker (Beef Tongue)
Yield 4-6 Serves
Lengua made in the in the Slow Cooker is my favorite Sunday morning breakfast go-to meal to enjoy with family and friends. Cooked low and slow seasoned with onion, garlic and bay leaves the lengua (beef tongue) results are juicy and tender.
Ingredients
1 (3- to 4-pound) Rumba Meats beef tongue
1 onion, skin removed and halved
5 garlic cloves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 bay leaf
Warm flour tortillas, diced radishes, chopped fresh cilantro, and lime wedges, for serving
Instructions
Thoroughly rinse the beef tongue and place it in a slow cooker with the onion, garlic, salt, black pepper, and bay leaf. Add enough water to cover lengua. Cook on low for 8 hours, or until the meat is tender when pierced with a knife. Carefully remove the meat from the slow cooker. With a paring knife, remove and discard the skin and cut the meat into small dice. Return the meat to the slow cooker and reduce the setting to warm. Serve warm with the tortillas, radishes, cilantro, and lime wedges.
Courses Breakfast
Cuisine Mexican
Silly question…do I removed/peel off the part of the tongue with the taste buds on it? My mother in law has been making pickled tongue for me for years, but I have some tongues now and want to make Lengua via slow cooker…
Not silly at all: You can remove tastebuds after it has slow cooked – with a knife remove it, the skin will come off easily, since it has cooked low and slow
First attempt at making lengua and it was a hit with the entire family. Thanks for the simple and tasty recipe.
Do you need to add that much water in order for the lengua to cook ?, I only added 1/2 cup of water .