5.0 from 6 votes
Tostadas de Lengua
This traditional slow cooked lengua is beyond tender and literally melts in your mouth.
Cook Time
8 hrs
Total Time
8 hrs
Servings: 6
Calories: 296 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 1/2 pounds Rumba Meats beef tongue
- 3 cups water
- 1 small onion quartered
- 5 cloves garlic
- 2 teaspoons sea salt
- corn tortillas recommend mini corn tortillas
- vegetable or canola oil for frying
Sauce:
- 1 .5-ounce can fire roasted diced tomatoes
- 1 tablespoon olive oil
- 1/3 cup chopped white onion
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Instructions
- Place beef tongue, water, onion, garlic, and sea salt in a slow cooker. Cook on low for 6 to 8 hours.
- Once it’s tender, take the tongue out of the stock to cool off. Peel off the outer layer of skin when you are able to handle the tongue. It’s easier to take the skin off while the tongue is warm. Dice tongue into 1⁄2-inch cubes and set aside.
- Strain the stock and set aside. It’s always better to refrigerate the stock so you can skim the fat off and discard. If you have a fat separator then you don’t have to refrigerate.
- In a large skillet, heat oil over medium heat. Add onion and sauté until translucent, about 2 minutes. Add flour and stir for 2 minutes. Add diced tomatoes and let come to a boil as you stir.
- Add diced tongue, 1⁄2 cup reserved stock, black pepper, and garlic powder. Lower heat and simmer for 5 minutes to thicken. If it’s too dry you can add more stock, however, this recipe should not be runny if using as a filling or topping.
- Tostadas:
- In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
- Top one tostada with lengua. Drizzle with your favorite homemade salsa to taste.
- Garnish each with toppings of your choice.
- Place lengua on tostadas and add your favorite toppings.
Cup of Yum
Notes
- Store cooled, leftover slow cooker lengua in an airtight container or plastic bag in your fridge for up to four days.
- Store leftover tostadas in an airtight container or plastic bag at room temperature for up to a week.
- Freeze cooked, cooled beef tongue in an airtight, freezer-safe container or plastic bag for up to a month.
- Reheat from frozen by allowing it to thaw in the fridge overnight or on the counter, then warming in the microwave or in a skillet until desired temperature is achieved.
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
12g
(4%)
Protein
39g
(78%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
520mg
(173%)
Sodium
914mg
(38%)
Potassium
641mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
31937IU
(639%)
Vitamin C
5mg
(6%)
Calcium
24mg
(2%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 520mg | 173% |
| Sodium | 914mg | 38% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 31937IU | 639% |
| Vitamin C | 5mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.