Ingredients with Measurements:
- 2 lbs beef tongue (lengua)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups beef broth
- 1 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 bay leaf
- 2 tbsp chopped parsley
Special equipment needed:
- Large pot or Dutch oven
- Tongs
Step-by-step instructions:
1. Rinse the beef tongue under cold water and pat dry with paper towels. Cut off any excess fat or skin.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef tongue and sear on all sides until browned, about 5 minutes per side.
3. Remove the beef tongue from the pot and set aside.
4. In the same pot, add the onion, garlic, tomatoes, red bell pepper, and green bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
5. Add the beef broth, tomato sauce, salt, black pepper, paprika, cumin, and bay leaf. Stir to combine.
6. Return the beef tongue to the pot and bring the mixture to a boil.
7. Reduce the heat to low and cover the pot. Simmer for 2-3 hours, or until the beef tongue is tender and can be easily pierced with a fork.
8. Remove the beef tongue from the pot and let it cool slightly.
9. Using tongs, peel off the tough outer skin of the beef tongue. Cut the beef tongue into bite-sized pieces and return them to the pot.
10. Stir in the chopped parsley and let the stew simmer for another 10-15 minutes to allow the flavors to meld together.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Tomato sauce can be substituted with canned diced tomatoes.
- Red and green bell peppers can be substituted with any other color bell peppers.
Variations:
- Add potatoes or carrots to the stew for extra vegetables.
- Use pork or chicken instead of beef tongue.
- Add a can of chickpeas or kidney beans for extra protein.
Tips and tricks:
- To make peeling the skin off the beef tongue easier, you can blanch it in boiling water for a few minutes before searing it in the pot.
- If the stew is too thick, add more beef broth or water to thin it out.
- Serve the stew with crusty bread or rice to soak up the flavorful sauce.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated cheese.
Pairings:
Serve the stew with a side salad or steamed vegetables.
Suggested side dishes:
- Crusty bread
- Rice
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken up.
- If the beef tongue is tough, it may need to simmer for longer until it is tender.
Food safety advice:
- Make sure the beef tongue is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lengua stew is a traditional Mexican dish that has been enjoyed for centuries. It is a hearty and flavorful stew that is perfect for cold weather.
Flavor profiles:
The stew has a rich and savory flavor from the beef tongue, which is complemented by the sweetness of the bell peppers and the tanginess of the tomato sauce.
Serving suggestions:
Serve the stew with a side of rice or crusty bread to soak up the flavorful sauce.
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Region: Mexican