Now, listen, I know "weird" meats are a thing for people, but these are delicious. I never advise lying to people about what you are feeding them, but encourage folks to have an open mind because tongue, heart, and cheek meat are just muscle. They are inexpensive and delicious. Right now, inexpensive meat is a great thing. Also, beef tongue makes the best corned beef and pastrami, if you are into making your own charcuterie. This is how much I make for our family, which even smaller than it was, is still larger than most families, so you may want to cut this in half. Or not, and put the leftovers in the freezer for a night when you want tacos and don't have time. You can leave out the hot peppers if you don't like them, but they are tasty and don't add a lot of heat. Conversely, you could use a pepper like a poblano or two Anaheims, rather than jalapeños or serranos. I like to serve these with ranchero beans or black beans or refried beans, and salsa rice or Mexican rice. We like to serve fruit with most meals, so some sliced oranges or pineapple chunks (fresh or canned or thawed from frozen) or mandarin oranges or mango cubes. If you want to be really fancy, you can make Strawberry Mango Salad (which is really like dessert).

2 beef tongues
1 onion, peeled and cut into four pieces
6 cloves of garlic
2 hot peppers, stems removed
generous amount of salt and pepper
finely chopped onion, to serve
finely chopped cilantro, to serve
diced avocado, to serve
salsa or pico de gallo, to serve
crema, to serve
limes, quartered, to serve

Place the onion, garlic, and peppers in the bottom of the crockpot and place the beef tongues over the top. Season generously with salt and pepper, and cook it on high for 4 to 5 hours.

Remove the beef tongues to a cutting board. Peel off the skin and discard (or feed your poultry), chop it all up put the meat back in the pot with the garlic and onions and peppers. Stir everything around a bit to get the juices and the onions mixed up, and tear up the peppers if you have them in there.

Serve with any of the toppings you like. Shredded cabbage is more authentic than salad greens or lettuce, but use what you have. Enjoy!

Labels: Frugality, Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 9:59 AM