New Mexico Beef Tongue

This is a tasty meal~always a hit and soooo good! A prep and forget 1 pan dish, only requiring an occasional stir.
Grassfed Beef Tongue

10-16 medium tomatoes diced

2 pounds roasted and chopped NM green chile

2 large white onions chopped

3-5 cloves garlic minced

3 tbsp. chile powder

1 tsp. cumin

1 small bunch each of fresh cilantro, parsley and oregano

1/2 bottle of your favorite beer

Cover the beef tongue with water and simmer it 50 minutes per pound until it is no longer pink. Cool and then pull off the skin and de-gristle tongue. While it's cooling, discard water and combine all other ingredients. Cook over medium heat for 15-20 minutes.

Slice the tongue and dice it into cubes if you wish, then add to sauce and simmer slowly covered for 1 hour. Uncover and simmer until done or up to 4 hours. The slower and longer it simmers, the better it tastes.

Serve with corn tortillas, frijoles and homemade ice cream.

Mike G.