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Smoked Lengua and Pineapple

A smoky and rich beef dish topped with a vibrant pineapple salsa.

Total Time: 6 hours 30 minutes

Servings:

Ingredients

3 lbs beef tongue

¼ cup olive oil, divided

2 Tbsp salt

2 Tbsp pepper

3 cups DOLE IQF Pineapple Chunks

2 each yellow onion, quartered

6 each tomatillos, halved

4 each tomatoes, halved

3 each garlic cloves

1 Tbsp salt

1 Tbsp pepper

¼ cup cilantro, chopped

1 Tbsp lime juice, plus wedges for garnish

Coat tongue with 2 Tbsp olive oil and season with salt and pepper. Place on rack in smoker for 6 hours.
In a smoker safe pan, add pineapple, onions, tomatillos, tomatoes, garlic, salt, pepper and remaining olive oil. Toss well to coat. Place in smoker for 3 hours.
Remove from smoker and pulse in blender until desired chunkiness. Add cilantro and lime juice and pulse for 3 more seconds. Place in fridge for service.
Remove tongue from smoker and allow to rest for 20 minutes. Slice tongue into 1 inch thick slices and place on platter. Serve with smoked salsa and lime wedges.