I love this recipe because it shows how far a sharp knife and a cast iron skillet can take you. I use some braised cow tongue in this video, but you can easily substitute a protein of your liking.
If you want to see how the tongue was prepared, watch the Beef Tongue video. I braised two of them, skinned them, chopped them and froze them in quart containers with some of the braising liquid. Tongue has a lovely texture and is a favorite of mine for tacos or an alternative breakfast meat…
I am currently rocking it at Mind Body University in Pismo Beach, CA. I’m meeting some cool people and learning a ton! Here is my view as I type this:
Not bad, eh?
Anyways, I’ll keep this short because I have to get back to class.
Up next is a scallop dish with asparagus, roasted red peppers and bacon. I will also post the new recipe index by the end of the week. It will be a guide to all of the content of my site that will help you “Keep It Paleo!” with ease…
Hasta Pronto Amigos
|12 Minute Cow Tongue Chili
- 4 cups braised cow tongue, skin removed and diced
- 6 cloves garlic, sliced
- 1 1/2 yellow onion, rough dice
- 3 carrots, rough dice
- 6 stalks celery, rough dice (no horse shoes!)
- 1 red pepper, rough dice
- 1 green bell pepper, rough dice
- 2 zucchini, rough dice
- 2 yellow squash, rough dice
- 4 Roma tomatoes, rough dice
- 1 can tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- Kosher salt
- Freshly ground black pepper
- 12 sprigs fresh cilantro, rinsed
- Olive oil
- Heat a cast iron skillet over medium-high heat until approximately 350°F.
- Add olive oil, garlic and yellow onion and cook for 1 minute.
- In a separate sauté pan, heat cow tongue over medium-high heat, stirring occasionally.
- Add carrots, celery, zucchini and yellow squash to onions and garlic and stir to coat all veggies with oil and garlic. Season veggies with chili powder and a pinch of salt and pepper.
- Cover skillet with a lid and cook 5-6 minutes, then add the tomatoes and tomato paste and stir well to dissolve paste. Return lid to pan and cook for 2-3 additional minutes.
- Add beef tongue, stir well to incorporate, and season with cumin.
- Once chili is simmering, taste it and adjust seasoning accordingly with salt and pepper.
- Spoon chili into serving bowls and garnish with fresh cilantro sprigs. Or, portion into containers and refrigerate for up to one week or freeze for up to 6 months.
- Share with your friends and help them….
“Keep It Paleo!”