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Lengua (Beef Tongue) Stew

  • Prep

    10 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 40 m
Dasha

Dasha

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.).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Carla Martz Cooley
15

Carla Martz Cooley

2/16/2011

Great stew. Parents won't eat tongue, but didn't tell them and they loved it. I wasn't sure about using taco seasoning mix but it worked great. We are garlic lovers so added minced garlic in with the veggies. My husband want s to know when I will be making this again.

beanniebrn
0

beanniebrn

3/21/2014

This recipe was great! I boiled the tongue for about 2 hours with 1/2 an onion, a few cloves of crushed garlic, peppercorns and a couple of bay leaves. It was really easy to skin it when it was warm. Once you remove the main skin, there is another layer of fatty skin underneath; you can either leave it on or take it off with a knife. In the stew recipe, I used coconut oil instead of vegetable oil, I reduced the onion and the taco seasoning just a little bit because the beef tongue was a bit under two pounds. It had a great flavor and was not over powering at all. I thought this would taste too much like taco filling, but it didn't. I will certainly be making this again!!

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