LENGUA (BEEF TONGUE) STIR-FRY
Mexicans just love to eat every part of the cow and here's a good way to prepare the tongue. You can cook the tongue a day ahead of time.
Provided by Helena Unzueta
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 10
Number Of Ingredients 8
Steps:
- Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
- Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
- Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 20.8 g, Cholesterol 131.1 mg, Fat 24.4 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 318.9 mg, Sugar 5.1 g
BROWNED BEEF TONGUE
Make and share this Browned Beef Tongue recipe from Food.com.
Provided by llongoria0
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cut beef tongue diagonally into 1/2 inch slices; dip in mixture of 1 egg, milk then dredge in the whole wheat bread crumbs.
- Saute` with high heat until brown in each side; sprinkle with salt (optional).
Nutrition Facts : Calories 30.3, Fat 2, SaturatedFat 0.8, Cholesterol 63.4, Sodium 28.6, Carbohydrate 0.6, Sugar 0.1, Protein 2.4
FIESTA LENGUA (TONGUE)
Make and share this Fiesta Lengua (Tongue) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Beef Organ Meats
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Clean and wash tongues thoroughly.
- Blanch in boiling water.
- Scrape skin with the back of a knife.
- Boil in water and vinegar for 15 minutes.
- Discard liquid.
- Add water just enough to cover and boil to remove vinegar odor.
- Add salt and bay leaf and cook until tender.
- Remove tongues and reserve stock.
- Slice into serving portions.
- Marinate for 30 minutes.
- Reserve marinade.
- Heat oil or margarine in a medium pot.
- Add onions, mushrooms and tongue and sauté about 2 minutes.
- Add tomato sauce, catsup, marinade and tongue stock.
- Season with salt and pepper to taste.
- Simmer for 10 minutes.
- Add potatoes and red pepper.
- Stir and cook for 2 minutes.
LENGUA (BEEF TONGUE)
This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.
Provided by Java_Girl
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
- Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
- Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g
LENGUA (BEEF TONGUE) STEW
Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).
Provided by Dasha
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
LA LENGUA
Tongue-la lengua, in Spanish-is a very popular food in Mexico, especially in the central and northern parts of the country, where good grazing land supported a large ranching culture. On ranches, most prime cuts are sold to markets, and the lesser cuts, like tongue, are cooked for the ranch hands. The use of tongue and other secondary cuts of meat, often overlooked, is at the core of peasant cooking. Made rich with brines, marinades, chiles, complex spice mixtures, and rich accompanying sauces, these preparations are some of the most flavorful in all of Latin American cuisine. Tongue is naturally succulent, but needs slow cooking to become really tender and luscious. The flavor is pretty neutral, so this filling has lots of additions to spice it up. A bright salsa is the finishing touch, much like the hot spicy-sweet mustard that was slathered on the tongue sandwiches that I used to eat at my old neighborhood delicatessens.
Yield makes 14 tacos
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. In a large, heavy, ovenproof braising pan, heat the oil on medium heat. Sauté the onions, carrots, and celery until the onions are just translucent, about 7 minutes. Add all the remaining ingredients except tortillas and garnish, cover tightly with aluminum foil, and place in the oven. Braise the tongue until the meat is very tender and forms cracks in the surface, about 3 hours.
- Remove the tongue from the pan, discarding the other ingredients, and allow to cool. Using a paring knife, carefully peel off the skin (which should remove easily); try to leave the tongue intact. Cut the meat into 1/2-inch-thick slices and cut again into 1/3-inch-thick matchsticks (fine julienne) and place in a bowl. Serve right away or keep warm until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
LENGUAS DE GATO (CAT'S TONGUE)
Make and share this Lenguas De Gato (Cat's Tongue) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 20m
Yield 36 tongues
Number Of Ingredients 6
Steps:
- Cream the butter and sugar.
- Add egg whites gradually, beating well after each addition.
- Add the salt and vanilla.
- Add flour gradually and mix well.
- Using a cake decorating tube, form dough into oblong, tonguelike shapes.
- Bake in 375 degrees for 10 minutes or until golden brown.
- Remove and let cool.
- Store in airtight jars or store in freezer.
URUGUAYAN BEEF TONGUE VINAIGRETTE (LENGUA A LA VINAGRETA)
Beef tongue was a once a year dish in our home growing up. A beef a year meant one dinner of tongue. Now before you say, "Ewww!", realize that tongue is a tender delicious even textured full flavored cut that lends itself well to braising. Many different regions have their own ways of preparing tongue because it is so tasty. Stashing this Uruguayan treat for a cold platter night. Will serve with fresh vegetables - tomatoes, lettuce, cucumbers, diced chiles, pickled green beans or okra from the garden. BTW leftover tongue makes The Best sandwiches on chewy rolls with bumpy mustard, lettuce shreds & onion slices! Received in an email from gourmet-recipes-from-around-the-world. Tongue is available at Walmart now if your butcher doesn't carry them... right over by the beef cheeks.
Provided by Busters friend
Categories < 4 Hours
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.
- Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.
- Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.
- Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.
Nutrition Facts : Calories 406.8, Fat 42.1, SaturatedFat 6, Cholesterol 53, Sodium 96.2, Carbohydrate 6.8, Fiber 1.7, Sugar 3.2, Protein 2.4
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