Best 3 Lengua Beef Tongue Stew Recipes

**Savor the Exquisite Flavors of Lengua: A Culinary Journey of Beef Tongue Stew**

Embark on a delightful adventure as we explore the tantalizing world of Lengua, a traditional beef tongue stew that has captivated taste buds for generations. Originating from the vibrant culinary traditions of Mexico, Spain, and the Philippines, this dish showcases the versatility and unique characteristics of beef tongue, transforming it into a tender and flavorful delicacy. Join us as we unveil the secrets behind this delectable stew, providing you with a comprehensive guide to prepare Lengua in the comfort of your own kitchen. Discover the art of selecting the perfect beef tongue, along with essential tips for cleaning and preparing this unique ingredient. Delve into the aromatic world of spices and herbs that harmonize to create a symphony of flavors, and learn how to achieve the perfect balance of tangy, savory, and slightly spicy notes. This culinary expedition will equip you with the knowledge and confidence to create an unforgettable Lengua stew that will impress your family and friends. Whether you prefer the traditional Mexican version, the hearty Spanish rendition, or the???? distinctive Filipino interpretation, this article serves as your ultimate guide to experiencing the exquisite flavors of Lengua, a dish that is sure to leave a lasting impression on your palate.

Let's cook with our recipes!

LENGUA (BEEF TONGUE)

Lengua (Beef Tongue) image

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

Provided by Java_Girl

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 16

Number Of Ingredients 8

Ingredients

1 beef tongue
1 large onion, chopped, divided
2 cloves garlic
3 tablespoons salt
1 whole jalapeno pepper, stemmed
3 whole tomatoes
2 whole jalapeno peppers, stemmed
2 tablespoons vegetable oil

Steps:

Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a 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.
Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g

LENGUA (BEEF TONGUE) STEW

Lengua (Beef Tongue) Stew image

Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).

Provided by Dasha

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

Steps:

Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g

TONGUE STEW

Tongue Stew image

Provided by Food Network

Categories main-dish

Time 3h15m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

1 pound veal tongue
3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 medium red onion, diced
6 garlic cloves, minced
2 medium or 5 Roma tomatoes, cored, seeded and diced
2 jalapeno chiles, stemmed, seeded if desired and diced
1/2 bunch oregano, leaves only, chopped

Steps:

Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.

Tips:

Choose a fresh beef tongue: Look for a tongue that is plump and firm, with a moist, pink color. Avoid any tongues that are discolored or have an unpleasant odor.

Soak the beef tongue overnight: This will help to remove any impurities and make the tongue more tender. To soak the tongue, place it in a large bowl or pot filled with cold water. Add a few tablespoons of salt and vinegar to the water, and let the tongue soak for at least 8 hours, or overnight.

Boil the tongue until it is tender: Once the tongue has been soaked, place it in a large pot filled with cold water. Bring the water to a boil, then reduce heat to low and simmer for 2-3 hours, or until the tongue is tender. You can check the tenderness of the tongue by inserting a fork into the thickest part of the tongue. If the fork slides in easily, the tongue is done.

Peel the tongue: Once the tongue is cooked, remove it from the pot and let it cool slightly. Then, use a sharp knife to peel off the outer layer of skin from the tongue. The skin should come off easily.

Slice the tongue: Once the tongue is peeled, slice it into thin strips. You can use the slices to make tacos, burritos, sandwiches, or any other dish that you like.

Conclusion:

Beef tongue is a delicious and versatile meat that can be used in a variety of dishes. It is a good source of protein, iron, and zinc. If you are looking for a new and exciting way to cook beef, give beef tongue a try. You won't be disappointed.