Beef Tongue in Tomato Broth

By: Ana Rodriguez

Beef Tongue in Tomato Broth
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Dishes
cuisine icon Duration
40 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
40 minutes, 8 servings, avocado oil, bay leaves, beef tongue, bouillon powder, bunch cilantro, garlic, green tomatoes, main dishes, mexican, pressure cooking, red meat, serrano chili peppers, sufficient water, ½ onion

serving icon Servings
8 Servings
Ingredients
  • 3 lb (1.5 kg) beef tongue
  • ½ onion
  • 4 cloves garlic
  • 3-4 bay leaves
  • 1 lb (½ kg) green tomatoes
  • 3-4 (or more) serrano chili peppers
  • 1 bunch cilantro
  • 2 tbsp bouillon powder
  • Sufficient water
  • avocado oil
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Put tongue, enough water to cover it, half the onion and garlic, bay leaves, and salt in the pot.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 25 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Allow to cool a bit. Carefully peel, then slice. Strain the broth.
  • Insert the stainless steel inner pot back inside the Instant Pot®. Press Saute and add avocado oil, tomatoes, the rest of the onion and garlic, and let brown. Add tongue broth and bouillon powder.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 3 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and use a blender to blend everything together with the cilantro.
  • In the same pot, add avocado oil and lightly brown the tongue slices, add the sauce and rectify seasoning.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and time to 10 Minutes.
  • Serve meat covered with sauce; garnish with cilantro leaves.
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