Lengua (Beef Tongue) Stew

Lengua (Beef Tongue) Stew
  • PREP TIME
    10 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    2 hrs 40 mins
  • SERVING
    6 People
  • VIEWS
    24

Savor the rich, deeply satisfying flavors of Lengua Stew. Tender beef tongue, braised to perfection with aromatic vegetables in a vibrant tomato-based sauce, creates a culinary experience that's both comforting and refined.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    125 mg
  • Fiber
    3 g
  • Protein
    20 g
  • Saturated Fat
    8 g
  • Sodium
    1391 mg
  • Sugar
    8 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 hrs

Submerge the beef tongue in a large pot with enough water to cover it by an inch. Add salt and bring to a vigorous boil. Reduce the heat to a gentle simmer, cover, and cook until the tongue is exceptionally tender, approximately 2 hours.

02

Step
10 mins

Remove the tongue from the pot, reserving the flavorful cooking liquid. Once cooled slightly, carefully peel off and discard the outer skin of the tongue. Using two forks, shred the meat into satisfying, bite-sized pieces; set aside.

03

Step
5 mins

In a large, heavy-bottomed pot over medium-high heat, heat the vegetable oil until shimmering. Introduce the sliced onion, leek, celery, and shredded carrots. Sauté until the vegetables soften and develop a light golden hue, about 5 minutes.

04

Step
1 mins

Stir in the tomato paste and cook for 1 minute, ensuring no lumps remain. This step intensifies the tomato flavor.

05

Step
30 mins

Return the shredded beef tongue to the pot, along with the reserved broth and taco seasoning. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the stew to simmer until the vegetables are meltingly tender and the flavors have melded beautifully, approximately 20 to 30 minutes.

06

Step
1 mins

Taste and adjust the seasoning with salt and freshly ground black pepper to your preference. Serve hot, preferably over a bed of fluffy rice or other whole grains.

For an even richer flavor, consider searing the beef tongue in the pot before adding the water. This adds a beautiful depth of color and enhances the overall taste profile.
The reserved cooking liquid is liquid gold! Don't discard it. It's the key to the stew's amazing flavor. You can also freeze any leftover broth for future use in soups or sauces.
Feel free to experiment with other vegetables. Diced potatoes, bell peppers, or even mushrooms would be delicious additions to this stew.
If you don't have taco seasoning on hand, you can substitute with a blend of chili powder, cumin, garlic powder, onion powder, oregano, and a pinch of cayenne pepper.
Lengua stew tastes even better the next day! The flavors have more time to meld together, resulting in a truly unforgettable dish.

Cathrine Goldner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 8 Ratings)
Total Reviews: (7)
  • Conner Vandervort

    I've made this recipe several times, and it's always a hit!

  • Maci Koepp

    My family loved this! I added a pinch of smoked paprika for extra depth.

  • Buford Leannon

    The taco seasoning was a brilliant touch! It added a unique and delicious twist.

  • Bret Zieme

    I was hesitant to try beef tongue, but this stew converted me!

  • Garfield Dickinson

    The instructions were easy to follow, and the result was restaurant-quality.

  • Royce Bogan

    The key is to simmer the tongue long enough; patience is essential for achieving that melt-in-your-mouth texture.

  • Concepcion Dare

    This recipe is a game-changer! The beef tongue was so tender and flavorful.

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