Lengua (beef tongue)

    Lengua (beef tongue)

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    About this recipe: "This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.

    Serves: 16 

    • 1 beef tongue
    • 1 large onion, chopped, divided
    • 2 cloves garlic
    • 3 tablespoons salt
    • 1 whole jalapeno or green chilli, stemmed
    • 3 whole tomatoes
    • 2 whole jalapeno or green chillies, stemmed
    • 2 tablespoons vegetable oil

    Prep:15min  ›  Cook:3hr25min  ›  Extra time:30min  ›  Ready in:4hr10min 

    1. Place the tongue, 1/2 of the chopped onion, garlic cloves, 3 tablespoons salt and 1 chilli into a large pot. Fill with water to cover the tongue by several centimetres, then bring to the boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
    2. Bring a large saucepan of water to the boil over high heat. Add the whole tomatoes and 2 chillies; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth.
    3. Heat the vegetable oil in a large frying pan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
    4. Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 500ml of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavourful meat, about 20 minutes.

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