braised tounge croquette


In Mexico it is very common to eat beef tongue. There are various ways of eating it, tacos being the most common and popular way. This tongue croquette recipe is a fusion between Mexican cuisine and Spanish. The croquette is a fried ball containing either mashed potatoes, ham or cod, or cheese. The croquette is usually served with some kind of sauce like a béchamel, or tomato sauce. In this case this recipe we are combining ideas and cultures. Enjoy!


Braising liquid
1 ea. medium size beef tongue
2 ea. yellow onions
1 whole head of garlic
10 ea. peppercorns
4 ea. bay leafs
1.5 G. beef stock


4 ea. large russet potatoes
2 c. mozzarella cheese
1.5 jar Salsa Maya
3 c. flour [ for breading ]
2 ea. eggs [ for breading ]
3 c. panko or breadcrumbs [ for breading ]
oil for frying

1. Fully rinse the tongue and take off any loose skin
2. Turn the oven on to 350 F
3. In a large pot add all braising ingredients and bring to a boil and cover
4. Put in oven for 6-7 hours [ check that there is always liquid covering the tongue ]
5. Take tongue out and clean completely
6. Shred the meat and add braising liquid so it maintains its juices
7. Boil potatoes until tender in salted water and smash
8. Combine ingredients and add salt and pepper to taste
9. Roll into medium size balls and roll in flour, egg and panko
10. Fry each croquette in shallow oil until brown on all sides.