Wednesday, November 4, 2009

Mijo's Lengua

So, right now you are either smiling or gagging. For people who are not familiar the culture, it's almost like a dirty secret when you admit to eating and enjoying menudo (cow stomach and pig's feet), chicharrones (pork skins), sesos (brains) and a number of other interesting parts of an animal's body. Kinda gross, right? Actually they're all quite tasty when cooked and spiced just right.

Beef Tongue is a very soft beef that can be used in many dishes. This is my mother's recipe for the Lengua dinner she prepares for my brother's birthday every year. She told me this off the top of her head so feel free to play with the measurements of the ingredients, as I guessed what they might be as best I could.

  • 1 2-3 Lb Beef Tongue
  • 1 Large Onion (half chopped)
  • 1/4 cp Cilantro
  • 1 cp Sliced Mushrooms
  • 2 Tbls Chopped Garlic
  • 1 14oz can Stewed Tomatoes
  • 1 14oz. can Tomato Sauce
  • Salt & Pepper to taste
  • Red Wine (optional)

Wash fresh tongue and place in 6 quart pot, cover completely with water and bring to a boil. Add 1/2 onion, salt and pepper. Place on simmer and add more water as it evaporates, keeping the tongue covered until no longer pink, about 45 minutes per pound of tongue. It will be done when it can be easily pierced with a fork.

Remove from water and let rest until cool enough to handle. Peel the skin off the tongue, trim the fat, and cut into 1/2 slices.

In large skillet, heat oil over medium heat. Saute chopped onions, garlic, mushrooms and cilantro. Add stewed tomatoes and oregano with a little flour to thicken. Add 1/2 cup or more of tomato sauce to make enough to serve over meat. Add 1/3 cup red wine to sauce if desired. Simmer for 5-8 minutes.

Places slices on plate with rice, beans and serve with salad.

!Buen Provecho!