Recipe Details
Ingredients
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1(2 pound)beef tongue
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1teaspoonsalt
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2tablespoonsvegetable oil
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1largeonion, thinly sliced
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1smallleek, thinly sliced
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2stalkscelery, thinly sliced
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2largecarrots, shredded
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1(6 ounce) cantomato paste
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2(1 ounce) packetstaco seasoning mix (such as Goya®)
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salt and black pepper to taste
Cooking Directions
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Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
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Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories388 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 8g |
42% |
Cholesterol 125mg |
42% |
Sodium 1391mg |
60% |
Total Carbohydrate 17g |
6% |
Dietary Fiber 3g |
9% |
Total Sugars 8g |
|
Protein 20g |
40% |
Vitamin C 12mg |
13% |
Calcium 37mg |
3% |
Iron 4mg |
20% |
Potassium 616mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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