Best 4 Lengua Beef Tongue Stew Recipes

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Lengua, or beef tongue, is a flavorful and versatile cut of meat that can be enjoyed in a variety of dishes. Beef tongue stew is a hearty and comforting dish that is perfect for a cold winter day. Lengua is slow-cooked until it is fall-apart tender, and the resulting stew is rich and flavorful. Served with rice, potatoes, or crusty bread, beef tongue stew is a delicious and satisfying meal that is sure to please everyone at the table.

Let's cook with our recipes!

SLOW COOKER LENGUA (BEEF TONGUE)



Slow Cooker Lengua (Beef Tongue) image

Don't let the cut of meat scare you it is a very tender tasty meat. You will be pleasantly surprised. Find the meat at any Mexican market, ask the butcher. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.

Provided by liz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h15m

Yield 6

Number Of Ingredients 7

1 beef tongue
½ onion
2 cloves garlic, or more to taste
1 bay leaf
salt and ground black pepper to taste
water to cover
1 tablespoon butter

Steps:

  • Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
  • Cook on Low for 8 hours.
  • Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
  • Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 1.2 g, Cholesterol 223.5 mg, Fat 38.8 g, Fiber 0.2 g, Protein 32.1 g, SaturatedFat 14.7 g, Sodium 122.9 mg, Sugar 0.4 g

LENGUA (BEEF TONGUE) STIR-FRY



Lengua (Beef Tongue) Stir-Fry image

Mexicans just love to eat every part of the cow and here's a good way to prepare the tongue. You can cook the tongue a day ahead of time.

Provided by Helena Unzueta

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 10

Number Of Ingredients 8

1 beef tongue
5 fresh green chile peppers
1 tablespoon olive oil
1 white onion, sliced thinly
4 cloves garlic, minced
4 small tomatoes, halved and sliced
2 (15 ounce) cans whole kernel corn, drained
salt to taste

Steps:

  • Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
  • Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
  • Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 20.8 g, Cholesterol 131.1 mg, Fat 24.4 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 318.9 mg, Sugar 5.1 g

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

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

FIESTA LENGUA (TONGUE)



Fiesta Lengua (Tongue) image

Make and share this Fiesta Lengua (Tongue) recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Beef Organ Meats

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs pork tongue
1 (15 ounce) can tomato sauce
3 tablespoons catsup
3 tablespoons vinegar
1 1/2 cups potatoes, cut into strips and fried
1 medium onion, sliced
1/2 cup canned mushroom, halved
1 red bell pepper, cut into rings
1 1/4 cups tongue stock
2 tablespoons brown sugar
1/2 teaspoon hot sauce
1 bay leaf, crushed
3 tablespoons margarine or 3 tablespoons oil
1 tablespoon lime juice
soy sauce
salt and pepper

Steps:

  • Clean and wash tongues thoroughly.
  • Blanch in boiling water.
  • Scrape skin with the back of a knife.
  • Boil in water and vinegar for 15 minutes.
  • Discard liquid.
  • Add water just enough to cover and boil to remove vinegar odor.
  • Add salt and bay leaf and cook until tender.
  • Remove tongues and reserve stock.
  • Slice into serving portions.
  • Marinate for 30 minutes.
  • Reserve marinade.
  • Heat oil or margarine in a medium pot.
  • Add onions, mushrooms and tongue and sauté about 2 minutes.
  • Add tomato sauce, catsup, marinade and tongue stock.
  • Season with salt and pepper to taste.
  • Simmer for 10 minutes.
  • Add potatoes and red pepper.
  • Stir and cook for 2 minutes.

Tips:

  • Choose the right tongue: Select a fresh, plump tongue that is a light pink color with no discoloration. Avoid tongues that are slimy or have an off odor.
  • Prepare the tongue properly: Before cooking, soak the tongue in cold water for at least 30 minutes to remove any impurities. Then, trim off any excess fat and glands.
  • Cook the tongue until tender: The tongue should be cooked until it is fall-apart tender. This can take several hours, so be patient. You can cook the tongue in a variety of ways, such as boiling, braising, or pressure cooking.
  • Remove the skin from the tongue: Once the tongue is cooked, remove the skin while it is still warm. This will make it easier to slice and serve.
  • Experiment with different flavors: Lengua can be seasoned with a variety of herbs and spices. Some popular options include garlic, onion, cumin, chili powder, and oregano.

Conclusion:

Lengua is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are serving it as a main course or using it as an ingredient in another dish, lengua is sure to please everyone at the table. So next time you are looking for a new and exciting recipe to try, give lengua a try. You won't be disappointed!

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