For a richer flavor, use beef broth instead of water when simmering the tongue. The charred peppers can be placed in a plastic bag or bowl covered with plastic wrap after roasting to steam and loosen the skins for easier peeling. Add a splash of lime juice or a dash of your favorite hot sauce for an extra kick.
Lengua (Beef Tongue) Stir-Fry
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME3 hrs
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SERVING10 People
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VIEWS36
Transform humble beef tongue into a vibrant and flavorful stir-fry. Tender slices of lengua, kissed with smoky chile peppers and brightened with sweet corn and juicy tomatoes, create a satisfying and unexpected culinary adventure. This dish is a celebration of resourcefulness and bold flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol131 mg
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Fiber3 g
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Protein22 g
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Saturated Fat8 g
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Sodium319 mg
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Sugar5 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 hrs 40 mins
Prepare the Tongue: Wash the beef tongue thoroughly. Place it in a large pot and cover with water. Simmer over medium heat until fork-tender, approximately 50 minutes per pound (about 2.5 to 3 hours).
02
Step
20 mins
Cool and Peel: Remove the tongue from the water and let it cool until it's easy to handle. Peel off the outer skin and trim any tough gristle. Slice the tongue into 1/4-inch thick slices. (Approximately 20 minutes)
03
Step
10 mins
Roast the Peppers: Place the whole green chile peppers in a dry skillet over medium-high heat. Roast, turning occasionally, until the skins are charred and blistered. (Approximately 10 minutes)
04
Step
20 mins
Cool, Peel, and Deseed Peppers: Place the roasted peppers in a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins. Peel off the charred skins, remove the stems and seeds, and roughly chop the peppers.
05
Step
5 mins
Sauté Aromatics: Heat the olive oil in a large skillet or wok over medium heat. Add the sliced onion and minced garlic and sauté until the onion is translucent and fragrant. (Approximately 5 minutes)
06
Step
7 mins
Stir-Fry the Tongue: Add the sliced beef tongue and chopped chile peppers to the skillet. Stir-fry until the tongue is lightly browned and heated through. (Approximately 5-10 minutes)
07
Step
6 mins
Add Tomatoes and Corn: Stir in the sliced tomatoes and cook until they begin to soften. Add the drained corn and heat through. (Approximately 5-7 minutes)
08
Step
1 mins
Season and Serve: Season the stir-fry with salt to taste. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Dolly Mohr
Jun 28, 2025My family loved this! Even my picky eaters enjoyed it.
Gerald Leannon
Jun 13, 2025I added some diced bell peppers and it was a great addition.
Zaria Prohaska
Jun 5, 2025I used a mix of Anaheim and poblano peppers for a balanced heat.
Jeanie Leffler
May 29, 2025The instructions were clear and easy to follow. I'll definitely be making this again!
Liana Hilll
May 17, 2025Amazing recipe! The lengua was so tender and flavorful.
Rodrigo Mayer
May 7, 2025Great recipe! I made it with rice and beans.
Lula Durgan
Mar 8, 2025This is going into my regular rotation. Thank you!
Myra Champlin
Mar 1, 2025The roasted chiles made all the difference. Such a smoky and delicious taste.
Gerson Huel
Feb 12, 2025Next time, I'll try marinating the tongue overnight for even more flavor.
Sophie Kohler
Dec 29, 2024This is a great way to use beef tongue. So much better than I expected!