📝 About This Recipe
This exquisite dish showcases the Spanish-influenced flavors of the port of Veracruz, where tender, melt-in-your-mouth beef tongue meets a vibrant sauce of tomatoes, olives, and capers. The richness of the meat is perfectly balanced by the acidity of pickled jalapeños and the briny depth of Mediterranean aromatics. It is a celebratory 'Plato Fuerte' that transforms a humble cut of meat into a sophisticated culinary masterpiece steeped in Mexican history.
🥗 Ingredients
For Cooking the Tongue
- 3 pounds Beef Tongue (cleaned and rinsed)
- 1/2 piece White Onion (large)
- 4 cloves Garlic (smashed)
- 3 pieces Bay Leaves
- 10 pieces Black Peppercorns
- 1 tablespoon Kosher Salt
For the Veracruz Sauce
- 3 tablespoons Olive Oil (extra virgin preferred)
- 1 piece White Onion (finely sliced into half-moons)
- 3 cloves Garlic (minced)
- 2 pounds Roma Tomatoes (roasted and blended, or finely diced)
- 1/2 cup Spanish Green Olives (pitted and halved)
- 1/4 cup Capers (rinsed)
- 3-4 pieces Pickled Jalapeños (sliced into strips, plus 2 tbsp of the pickling juice)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 small piece Cinnamon Stick (about 1 inch)
- 2 tablespoons Raisins (optional, for a touch of sweetness)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the beef tongue in a large stockpot or pressure cooker. Cover with at least 3 inches of water.
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2
Add the half onion, garlic cloves, bay leaves, peppercorns, and salt to the pot. Bring to a boil, then reduce heat to low and simmer for 3 hours (or 1 hour in a pressure cooker) until a knife easily pierces the thickest part.
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3
Once cooked, remove the tongue from the broth. While still warm (but safe to handle), use your fingers or a paring knife to peel away the thick, rough outer skin and remove any fatty tissue at the base.
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4
Slice the peeled tongue into 1/2-inch thick medallions. Set aside and strain 1 cup of the cooking broth for later use.
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5
In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Sauté the sliced onions until translucent and slightly golden, about 6-8 minutes.
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6
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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7
Stir in the tomatoes. If using fresh diced tomatoes, cook until they break down into a thick sauce (about 10-12 minutes). If using blended roasted tomatoes, simmer for 5 minutes.
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8
Add the olives, capers, pickled jalapeños, pickling juice, oregano, cinnamon stick, and raisins. Stir to combine.
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9
Pour in the reserved cup of tongue cooking broth. Bring the sauce to a gentle simmer.
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10
Carefully add the tongue medallions to the sauce. Ensure they are mostly submerged so they absorb the flavors.
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11
Cover and simmer on low heat for 20-25 minutes. This allows the meat to become incredibly tender and the sauce to thicken.
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12
Taste the sauce. The olives and capers provide salt, but add more if necessary. Remove the cinnamon stick before serving.
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13
Stir in the fresh chopped parsley just before plating to provide a burst of color and freshness.
💡 Chef's Tips
Peel the tongue while it is still warm; if it cools completely, the skin becomes much harder to remove. Don't skip the cinnamon stick—it provides a subtle, authentic 'old world' aroma that defines the Veracruz style. If you prefer a thicker sauce, let the tomatoes reduce significantly before adding the broth. If you find the sauce too acidic, add a pinch of brown sugar to balance the vinegar from the jalapeños and capers. For a shortcut, you can use high-quality canned crushed tomatoes, though fresh roasted ones are traditional.
🍽️ Serving Suggestions
Serve alongside fluffy white Mexican rice to soak up the savory tomato sauce. Accompany with warm, handmade corn tortillas or crusty bolillo bread rolls. A side of buttery steamed zucchini or green beans complements the richness of the meat. Pair with a crisp, chilled Sauvignon Blanc or a traditional Hibiscus (Jamaica) iced tea. Top with extra fresh parsley and a few whole pickled jalapeños for a beautiful presentation.