Welcome to Del Toro Meats Recipe Corner
Discover the delicious possibilities with Del Toro Meats! Our new Recipe Corner is dedicated to inspiring your culinary adventures by showcasing delectable dishes made with our premium meat products. From quick and easy weeknight meals to gourmet creations, our recipes highlight the versatility and quality of Del Toro Meats.
Whether you’re using our ready-to-eat solutions, expertly trimmed specialty cuts, or traditional boxed beef, each recipe is crafted to bring out the best flavors and textures of our meats. Join us as we transform everyday meals into extraordinary experiences with the finest meats sourced from trusted suppliers.
Discover the delicious possibilities with Del Toro Meats! Our new Recipe Corner is dedicated to inspiring your culinary adventures by showcasing delectable dishes made with our premium meat products. From quick and easy weeknight meals to gourmet creations, our recipes highlight the versatility and quality of Del Toro Meats.
Whether you’re using our ready-to-eat solutions, expertly trimmed specialty cuts, or traditional boxed beef, each recipe is crafted to bring out the best flavors and textures of our meats. Join us as we transform everyday meals into extraordinary experiences with the finest meats sourced from trusted suppliers.
Beef Tongue in Red Salsa
Ingredients
- 1 DTM Brand™ Slice Beef Tongue 1 lb (Thawed)
- 2 quarts of water to simmer the tongue
- ½ medium size white onion
- 4 medium-size garlic cloves peeled
- ½ teaspoon black peppers corns
- 1 spring fresh thyme
- 2 Large Bay leaves
- ½ teaspoon dry Mexican oregano salt to taste
Salsa Ingredients
- 4 large Plum tomatoes chopped
- 1 garlic clove
- 2 Jalapeño or Serrano peppers sliced
Note: The more peppers added the spicier the sauce.
- 1 medium-size white onion finely chopped
- 1 cup of the beef cooking broth
- Salt to taste
Method
- Simmer
Place the DTM Brand™ beef Slice tongue (thawed), in a large stockpot, cover with water and add the onion, garlic, black pepper, thyme, and oregano. Cook over medium-high heat for about 15 minutes. until tender. Check for tenderness with a fork. (The meat has to be very soft but not to the point of shredding.)
- Prepare
While the meat prepares, place the tomatoes and garlic clove in a blender and process until you have a smooth consistency. (If needed, add water if too dense.)
- Sauté
In a large skillet, add oil over a low-medium heat, add the chopped onion and sauté until slightly golden brown. (Add Jalapeño slices for spice). Next, pour the tomato sauce from the blender, and stir until you have a thick sauce. Season with salt, add sliced beef tongue and allow to simmer for 5 minutes.
Beef Tongue Tacos
Ingredients
- 1pound DTM Brand™ Fully Cooked Beef Diced Tongue (Thawed)
- 1 large onion(peeled)
- 2 Cloves of garlic (peeled and crushed)
- 3 to 4 bay leaves
- 1 tablespoon of peppercorns
- 2 tablespoons salt
- Vegetable oil
- 10 corn tortillas
- Avocados
- Cilantro
- Chopped red onion
- Thinly sliced radishes for garnish
Method
- Simmer
Fill a large stock pot (two thirds full) with water. Add the diced tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt- into the pot. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes, (until the tongue is soft to the touch and tender).
- Sauté
Heat some oil in a frying pan on medium high and sauté meat (on both sides), until they are lightly browned.
- Assemble
Soften tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla).
Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa of your choice. Add some chopped avocado, onion, and chopped fresh cilantro. Garnish with radish slices for an extra crunch.
Beef Tongue in Green Salsa
Ingredients
- 1 lb DTM Brand® Sliced Beef Tongue (Thawed)
- 2 quarts water
- ½ medium white onion
- 3 garlic cloves, peeled
- ½ tsp black peppercorns
- 1 sprig fresh thyme
- 2 large bay leaves
- ½ tsp dried oregano
- Salt to tast
Salsa Ingredients
- 20 oz tomatillos (about 10 medium-size)
- 2 garlic cloves
- 3 serrano peppers or 2 jalapeños (optional, for spiciness)
- ½ cup chopped cilantro
- Salt and pepper to taste
- 2 tbsp vegetable oil
Method
Simmer the Beef Tongue
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- Place the thawed DTM Brand® Sliced Beef Tongue in a large stockpot. Cover with water and add the onion, garlic, black peppercorns, thyme, bay leaves, and oregano.
- Cook over medium-high heat for about 15 minutes until the tongue is tender. Check for tenderness with a fork. The meat should be very soft but not shredding.
Prepare the Salsa
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- Remove the husks from the tomatillos and rinse them.
- Place the tomatillos, peppers, and garlic cloves in a saucepan and cover with water.
- Bring to a boil, then reduce the heat to low and cook for about 10 minutes.
- Let the mixture cool, then transfer to a blender and process until smooth. If the salsa is too thick, add water to achieve your desired consistency.
Assemble
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- Heat the oil in a large skillet over medium heat.
- Pour in the salsa and season with salt.
- Add the beef tongue slices and gently simmer for about 5 minutes.
- Just before serving, stir in the chopped cilantro.
Serve
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- Serve the beef tongue in green salsa with some rice and warm corn tortillas.
Enjoy your delicious Beef Tongue in Green Salsa!
Beef Tongue Lettuce Wraps
Ingredients
- 1 lb frozen fully cooked beef tongue dices (DTM BRAND®)
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small red bell pepper, finely diced
- 1 small carrot, shredded
- 1/4 cup water chestnuts, chopped
- 2 green onions, chopped
- 1 head butter lettuce or iceberg lettuce, leaves separated
- Sesame seeds (optional, for garnish)
- Sriracha or other hot sauce (optional, for serving)
Method
- Thaw Beef Tongue
Thaw the frozen fully cooked beef tongue dices in the refrigerator overnight or use the microwave defrost setting.
- Make Sauce
In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, and sesame oil. Set aside.
- Heat Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook Vegetables
Add the minced garlic, diced red bell pepper, and shredded carrot to the skillet. Stir-fry for about 2-3 minutes until they start to soften.
- Add Beef Tongue
Add the thawed beef tongue dices and chopped water chestnuts to the skillet. Stir well to combine with the vegetables.
- Add Sauce
Pour the sauce mixture over the beef and vegetables. Stir everything together and cook for another 3-4 minutes until everything is heated through and well coated with the sauce.
- Garnish
Remove from heat. Stir in the chopped green onions. Garnish with sesame seeds if desired.
- Serve
To serve, spoon the beef tongue mixture into the lettuce leaves. Top with a drizzle of Sriracha or your favorite hot sauce if desired. Enjoy as a light and tasty wrap!
Beef Cheek Meat Birria
Ingredients
- 1 DTM Brand™ fully cooked beef cheek meat 1lb (Thawed)
- 2 cups of water
- Salt and pepper
- 2 Ancho Peppers
- 3 Guajillo Peppers
- 1 Large Roasted Tomato
- 2 Cloves of Garlic
- ¼ Teaspoon of Cumin Seeds
- ¼ Teaspoon of Black Peppercorns
- ¼ Teaspoon oregano
- ¼ Teaspoon Marjoram
- ¼ Medium-size white onion sliced
- 1- inch of stick of cinnamon
- ¼ Cup white vinegar
GARNISH
- ½ Cup chopped Cilantro or ¼ Cup of dried oregano
- ½ Cup chopped white onion
- Lime wedges
- 3 Piece Arbol peppers(optional)
Method
- Prepare
First, clean and devein all peppers. Then, heat a skillet over medium-high heat. Slightly roast the peppers for a minute or two. After you finish the peppers, soak them in a medium bowl with hot water. Next, roast the tomato, onion, and garlic and place them in your blender. Then, toast the whole cloves, cumin seeds, and black peppercorns for a few seconds. Finally, place the roasted tomatoes, dried herbs, onion, cinnamon, vinegar, and the rest of the spices in a blender. Once the peppers are soft, drain, add to the blender, and process until you have a smooth sauce. Note: Add water (as needed) if too thick to blend.
Cheek Meat Barbacoa Tacos
Ingredients
- 1 lb fully cooked cheek meat (frozen)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 chipotle pepper in adobo sauce, chopped (optional for heat)
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- 2 bay leaves
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Corn or flour tortillas (for serving)
Thaw the Cheek Meat
Remove the frozen cheek meat from the package and place it in the refrigerator to thaw overnight. If you’re short on time, you can place the sealed package in a bowl of cold water until thawed.
Prepare the Cheek Meat: Once thawed, cut the cheek meat into small bite-sized pieces.
Method
Cook the Cheek Meat:
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- In a large skillet or pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 2-3 minutes.
- Add the cheek meat to the skillet and stir to combine with the onion and garlic.
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Make the Barbacoa Sauce:
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- Add the beef broth, chopped chipotle pepper (if using), apple cider vinegar, cumin, oregano, ground cloves, bay leaves, salt, and pepper to the skillet.
- Stir well to combine all the ingredients.
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Simmer:
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- Reduce the heat to low and let the mixture simmer for about 10-15 minutes, stirring occasionally. This will allow the flavors to meld together and the meat to absorb the delicious barbacoa sauce.
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Serve:
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- Remove the bay leaves before serving.
- Spoon the barbacoa onto warm tortillas.
- Garnish with fresh cilantro and serve with lime wedges on the side.
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