Beef Tongue, Tamalitos and Rutabagas



  • Rutabagas (Peeled and Sliced)
  • Sugar Cane (Peeled and Sliced in Half)
  • Clowney Seasoning Salt

Beef Tongue

  • Beef Tongue
  • Clowney Seasoning
  • Olive Oil
  • 1/2 Cup Onion (diced)
  • 1/2 Cup Red Bell Pepper (Diced)
  • Can of Rotel (Diced tomatoes with green chili peppers)
  • 1/4 Cup of Flour


  • Mexican Green Pepper (Trim off ends and slice)
  • Olive Oil


Rutabagas: Peel and Slice Rutabagas into small pieces, Put into pot of boiling water. Peel and Slice Sugar Cane in half and add to pot. Add Clowney Seasoning salt and continue to boil. Then place in oven to continue to cook.

Beef Tongue: Place tongue in pot of boiling water and add Clowney Seasoning Salt. Then in a separate skillet on top of stove, make a rue: heat a little olive oil, add onions, add red peppers, add flour a little at a time until it browns and thickens, turn down head and add the Rotel. Stir well and simmer for a minute and remove from heat. After tongue boils for 2 hours remove and trim edges and slice thin. Add to rue and turn heat to low and let simmer. Serve other rice.

Tamalitos: Trim ends and slice Mexican green peppers, heat a little olive oil in a skillet and place slices in skillet to fry, turn after browning one side and brown the other side. Serve with pickled cactus.

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