Crock Pot Recipe- Lengua

Lengua, or tongue, used to be a cheap cut of meat to prepare. However, I think because of celebrity chefs featuring offals (the edible internal parts of an animal) on their shows and menus, the cost has skyrocketed. What once was a common thing to eat in our household has now become an occasional meal.

If you are trying lengua for the first time then try your best to get past the fact it is tongue. When completely cooked it is tender and reminds you of a well cooked roast. When I first introduced it to our kids, I didn't let them see it, didn't tell them what it was and they enjoyed it. Only after I had prepared it several times did I let them in on the secret.

1 Lengua, rinsed

2 Poblano peppers, sliced thick

3 Jalapenos, sliced thick

1 Serrano pepper, diced

1 medium yellow onion, sliced

1 bunch cilantro, chopped

5 garlic cloves, peeled

2 garlic cloves, minced

1 tbs whole comino

1 tbs ground comino

2 bay leaves

1 28 ounce can whole peeled tomatoes, drained

1 8 ounce can tomato sauce

salt and fresh ground pepper to taste

Place the tongue and all ingredients in the crock pot, breaking up tomatoes with your hand. Cover, set on low and cook 5-6 hours. When done, remove tongue from pot and lest rest for about 10 minutes. Carefully slice the thick outside skin (you'll see the taste buds and it will be gray and white in color) and peel off to reveal the meat. Slice meat and serve with sauce.