Lengua (Beef Tongue) Stew

Tender, shredded beef tongue is simmered with carrots, celery, and leeks in a flavorful tomato broth in this Latino-inspired dish.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 40 mins
• Calories: 388 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 (6 ounce) can tomato paste
• 1 large onion, thinly sliced
• 2 stalks celery, thinly sliced
• salt and black pepper to taste
• 2 large carrots, shredded
• 1 small leek, thinly sliced
• 1 (2 pound) beef tongue
• 2 (1 ounce) packets taco seasoning mix (such as Goya®)

Recipe Instructions

Step 1

Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.

Step 2

Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.