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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 150 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside. | 2. Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	1			1016.0663	16.6925	67.5866	72.9844
salt	1	teaspoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		sliced	60.0	14.01	1.65	0.15
leek	1		sliced	-	-	-	-
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
carrot	2		shredded	59.04	13.7952	1.3392	0.3456
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
salt black pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.