Ingredients with Measurements:
- 1 beef tongue (lengua), cleaned and trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups beef broth
- 1 cup water
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large pot, place the beef tongue and cover with water. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the beef tongue.
2. In the same pot, sauté the onion and garlic until fragrant. Add the carrots and celery and cook for 5 minutes.
3. Add the beef tongue, bay leaf, thyme, beef broth, and water. Bring to a boil and then reduce the heat to low. Cover and let it simmer for 2-3 hours or until the beef tongue is tender.
4. Remove the beef tongue from the pot and let it cool. Once cool enough to handle, remove the skin and slice the meat into bite-sized pieces.
5. Return the beef tongue to the pot and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 10g
Protein: 38g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes or sweet potatoes to the soup.
- Add a can of diced tomatoes for a more tomato-based soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to clean and trim the beef tongue before cooking.
- Let the beef tongue cool before slicing to prevent it from falling apart.
- Skim the fat off the top of the soup for a healthier option.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Mashed potatoes, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the beef tongue until it is fully cooked to prevent any foodborne illnesses.
Food history:
Lengua soup is a traditional Mexican dish that is made with beef tongue.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Mexican