Lengua (Beef Tongue) Stew

Method2 steps · about 2 hr 50 min

1. 1

   Step 1: Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt (1 teaspoon) 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.

   Simmer beef tongue · 120 minUses 1 (2 pound) beef tongue · 1 teaspoon salt

2. 2

   Step 2: Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Stir in the onion (1 large), leek (1 small), celery (2 stalks), and carrots (2 large). 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.

   Simmer until tender · 30 minUses 1 (2 pound) beef tongue · 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®)