Dish
Ají de lengua
Beef tongue stew
Ají de lengua is made with beef tongue that has been boiled until tender and then sliced. The sauce is made with a variety of ingredients including onions, garlic, aji amarillo peppers, and milk. The sauce is then blended until smooth and poured over the sliced beef tongue. This dish is typically served with boiled potatoes and rice.
Origins and history
Ají de lengua originated in Peru and is a traditional dish that has been enjoyed for centuries.
Dietary considerations
This dish is not suitable for vegetarians or vegans. It may also not be suitable for those with a lactose intolerance as milk is used in the sauce.
Variations
There are many variations of this dish, with some recipes calling for the addition of olives or hard-boiled eggs. Some recipes also call for the use of beef cheeks instead of beef tongue.
Presentation and garnishing
Ají de lengua is typically served on a large platter with the sliced beef tongue in the center and the potatoes and rice around the edges. A sprinkle of fresh cilantro can be used as a garnish.
Tips & Tricks
To make this dish even more flavorful, marinate the beef tongue in a mixture of lime juice and garlic overnight before cooking.
Side-dishes
Boiled potatoes and rice are the perfect side dishes for Ají de lengua.
Drink pairings
A Peruvian beer such as a Cusqueña or a Pilsen Trujillo pairs well with this dish.
Delicious Ají de lengua recipes
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