How to Make a Delicious Mexican Tongue Sandwich

While simple, a tongue sandwich is one of the most flavorful and satisfying sandwiches you can enjoy. It has become quite popular and is now commonly served in many restaurants and fast food spots. However, be mindful of its richness—this dish is quite greasy and high in calories, so it's best not to overeat. That said, tongue meat is full of iron, making it a nutritious choice, especially for children and teens. You can make this sandwich using either beef or lamb tongue, just like you would for a tongue stew.

If you're a fan of hearty, meaty sandwiches, a tongue sandwich could be one of your favorites for lunch or dinner. You can also prepare the tongue crispy, and combining it with brain meat makes a uniquely delicious sandwich. The sandwich is made with pizza cheese, mushrooms, tomatoes, pickles, and more. It’s a dish you can easily make at home, hygienically, for your family. Below, we’ll share the recipe for a Mexican tongue sandwich, along with some tips for making it perfectly.

Ingredients for Mexican Tongue Sandwich

• 500 grams of beef tongue

• 2 medium onions

• Salt and pepper, to taste

• 2 bay leaves

• 2 celery stalks

• 3 tablespoons of oil

• 3 tablespoons of canned red beans

• 1 chopped jalapeño pepper

• 2 ripe avocados (optional)

• 150 grams of Ligvan cheese or Mexican cheese

• 2 tomatoes, sliced into rings

• Lettuce (as needed)

• Pickles (as needed)

• 1/2 cup sour cream

Instructions for Mexican Tongue Sandwich

1. In a pot, add water, the beef tongue, 1 onion, salt, pepper, celery stalks, and bay leaves. Let it cook for 2-3 hours.

2. Once cooked, peel off the skin and slice the tongue into thin, sausage-like pieces.

3. Chop the remaining onion and sauté it in a pan over medium heat for about 5 minutes.

4. Add the beans, salt, pepper, jalapeño, and 3 tablespoons of bean water. Continue sautéing for another 10 minutes.

5. Transfer the mixture to a food processor and blend until smooth. Let it cool to room temperature.

6. Mix the cheese with the puréed mixture.

7. Fry the tongue slices in a pan until both sides are golden. (Sprinkle salt and pepper while frying.)

8. Cut the bread and spread a spoonful of the purée mixture inside.

9. Layer the slices of tongue, add the tomato and pickles, and top with sour cream and lettuce.