Prepare to embark on a mouthwatering culinary journey that will transform your perception of beef tongue forever! Lengua en Salsa Criolla is not just a recipe; it's a traditional Latin American delicacy that promises to tantalize your taste buds with its rich, tender meat and vibrant, zesty sauce. If you've ever been curious about exploring authentic and bold flavors that will impress your family and dinner guests, this recipe is your golden ticket to becoming a kitchen superstar.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Latin
Serves: 6 servings
Ingredients
- 1 lengua de res
- 2 cebollas
- 2 tomates
- 1 pimiento rojo
- 2 dientes de ajo
- 1 taza de caldo de carne
- Sal y pimienta al gusto
- 2 cucharadas de aceite
Instructions
- Thoroughly clean the beef tongue by washing it under cold running water, removing any visible fat or impurities.
- Place the whole beef tongue in a large pot, cover with water, and add a pinch of salt. Bring to a boil and then reduce heat to simmer for approximately
- 5 to 2 hours until the tongue is completely tender.
- Once cooked, remove the tongue from the pot and let it cool slightly. Carefully peel off the outer skin while the tongue is still warm, which should come off easily.
- Slice the peeled tongue into thin, even pieces approximately 1/4 inch thick.
- Finely dice the onions, tomatoes, red bell pepper, and garlic.
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and garlic, sautéing until they become translucent and fragrant.
- Add the diced tomatoes and red bell pepper to the skillet, cooking for an additional 5-7 minutes until the vegetables begin to soften.
- Gently add the sliced beef tongue to the skillet, stirring to coat with the vegetable mixture.
- Pour in the beef broth, and season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld together.
- Serve hot, accompanied by rice or warm tortillas, garnishing with fresh chopped parsley if desired.
Tips
- Choose a fresh, high-quality beef tongue for the best results. Look for a tongue that is firm and has a clean, uniform color.
- Be patient during the boiling process. Slow-cooking the tongue ensures maximum tenderness and helps break down the tough muscle fibers.
- When peeling the skin, work carefully while the tongue is still warm. The outer membrane will come off more easily at this temperature.
- For an extra flavor boost, consider adding a bay leaf or some cumin to your broth during the initial cooking stage.
- If you prefer a spicier version, incorporate some diced jalapeños or a splash of hot sauce into the vegetable mixture.
- Let the dish rest for a few minutes after cooking to allow the flavors to fully develop and integrate.
- Leftover Lengua en Salsa Criolla can be stored in the refrigerator for 3-4 days and often tastes even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 800kcal
Carbohydrates: 40g
Protein: 40g
Fat: 57g
Saturated Fat: 16g
Cholesterol: 115mg
