Ají de Lengua with a South American Twist

Ingredients

In this South American adaptation, we incorporate ingredients and flavors commonly found in various South American countries. We enhance the sauce with a combination of regional spices, such as cumin and paprika, to add depth and complexity. Additionally, we introduce local chilies, like rocoto or aji amarillo, to give the dish a fiery kick. These modifications infuse the traditional Peruvian dish with the vibrant flavors of South America. We alse have the original recipe for Ají de lengua, so you can check it out.

• 1.5 kg (3.3 lbs) beef tongue 1.5 kg (3.3 lbs) beef tongue
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 2 rocoto or aji amarillo peppers, seeded and finely chopped 2 rocoto or aji amarillo peppers, seeded and finely chopped
• 2 tomatoes, peeled and diced 2 tomatoes, peeled and diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef tongue in a large pot of boiling water and cook for 2-3 hours until tender. Remove the tongue from the pot and let it cool. Peel off the outer skin and slice the tongue into thin pieces.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Stir in the ground cumin, paprika, and chopped rocoto or aji amarillo peppers. Cook for a few minutes to release the flavors.
4. 4.
   Add the diced tomatoes, beef broth, white wine, and bay leaves to the skillet. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer and add the sliced beef tongue. Cover the skillet and let it cook for 30-40 minutes, allowing the flavors to meld together.
6. 6.
   Remove the bay leaves and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef tongue — Make sure to cook the tongue until it is tender and easily peelable. This may take longer than expected, so be patient and check for tenderness before removing it from the pot.

Tips & Tricks

• If you can't find rocoto or aji amarillo peppers, you can substitute them with other spicy peppers like jalapenos or serranos.
• Serve the Ají de Lengua with steamed rice or boiled potatoes to soak up the flavorful sauce.
• For an extra burst of freshness, squeeze some lime juice over the stew before serving.

Serving advice

Serve the Ají de Lengua hot, garnished with fresh cilantro. Accompany it with a side of steamed rice or boiled potatoes to complete the meal.

Presentation advice

Present the Ají de Lengua in a deep serving dish, allowing the vibrant colors of the sauce and tender beef tongue to shine. Garnish with a sprinkle of fresh cilantro for an added touch of green.