Lengua en Salsa Roja

Ingredients

In the original Italian dish, Lingua in salsa rossa, the beef tongue is typically cooked in a tomato-based sauce with Italian herbs and spices. However, in this Latin American adaptation, we use a blend of Latin American spices to give the dish a distinct flavor profile. Additionally, the cooking techniques and preparation methods may vary slightly to align with the culinary traditions of Latin American cuisine. We alse have the original recipe for Lingua in salsa rossa, so you can check it out.

• 1 beef tongue (about 2 pounds / 900g) 1 beef tongue (about 2 pounds / 900g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 jalapeño peppers, seeded and finely chopped 2 jalapeño peppers, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 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): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef tongue in a large pot and cover it with water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 2-3 hours, or until the tongue is tender.
2. 2.
   Remove the tongue from the pot and let it cool slightly. Peel off the tough outer skin and trim any excess fat. Slice the tongue into thin pieces and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Add the diced tomatoes, jalapeño peppers, ground cumin, paprika, and dried oregano to the skillet. Cook for about 5 minutes, or until the tomatoes have softened.
5. 5.
   Pour in the beef broth and bring the mixture to a simmer. Add the sliced beef tongue to the skillet and season with salt and pepper to taste.
6. 6.
   Cover the skillet and let the tongue simmer in the sauce for about 20-30 minutes, or until the flavors have melded together and the sauce has thickened slightly.
7. 7.
   Serve the Lengua en Salsa Roja hot, garnished with fresh cilantro. It pairs well with rice, tortillas, or crusty bread.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the beef tongue until it becomes tender. This may take longer than expected, so be patient and check for tenderness by inserting a fork into the tongue. If it easily goes through, it's ready to be sliced.

Tips & Tricks

• If you prefer a milder spice level, you can reduce the amount of jalapeño peppers or remove the seeds before chopping them.
• For an extra depth of flavor, you can add a splash of lime juice to the sauce just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Lengua en Salsa Roja is best served hot. It can be enjoyed as a main dish with rice or tortillas, or as a filling for tacos or burritos. Serve it with a side of refried beans and a fresh salad to complete the meal.

Presentation advice

To enhance the presentation of Lengua en Salsa Roja, arrange the sliced beef tongue on a platter and pour the spicy red sauce over it. Garnish with fresh cilantro leaves for a pop of color. Serve it family-style, allowing everyone to help themselves to the tender beef tongue and flavorful sauce.