Lengua (Beef Tongue) Stew recipe
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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
Nutrition Info
- 387.8 caloriescarbohydrate: 17.4 gcholesterol: 124.5 mgfat: 25.8 gfiber: 2.5 gprotein: 20.1 gsaturatedFat: 8.4 gservingSize: -sodium: 1390.5 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Lengua (Beef Tongue) Stew
Directions
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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.