Peruvian Spiced Beef Tongue Stew

Ingredients

• 2 pounds (900g) beef tongue 2 pounds (900g) beef tongue
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 ají amarillo peppers, seeded and finely chopped 2 ají amarillo peppers, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef tongue in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the tongue is tender.
2. 2.
   Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat. Slice the tongue into thin strips.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and ají amarillo peppers. Sauté until the onions are translucent and the peppers are softened.
4. 4.
   Stir in the ground cumin and dried oregano, cooking for an additional minute.
5. 5.
   Add the beef broth, water, and tomato paste to the skillet. Stir well to combine.
6. 6.
   Add the sliced beef tongue to the skillet and season with salt and pepper to taste. Simmer for 20-30 minutes to allow the flavors to meld together.
7. 7.
   Serve the Peruvian Spiced Beef Tongue Stew over white rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the beef tongue until it is tender and easily peelable. This will ensure a tender and flavorful result.

Tips & Tricks

• If you prefer a spicier stew, you can add more ají amarillo peppers or include some ají rocoto peppers for an extra kick.
• Serve the stew with a side of Peruvian corn and boiled potatoes for a complete and authentic Peruvian meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Peruvian Spiced Beef Tongue Stew hot over a bed of fluffy white rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, arrange the sliced beef tongue neatly on top of the rice and drizzle some of the flavorful sauce over it. Sprinkle a few cilantro leaves on top for an attractive finishing touch.