Lengua (Beef Tongue)

1. 1

   Wash tongue and place in a large pot of water to cover.

2. 2

   Simmer until no longer pink, about 50 minutes per pound of tongue.

3. 3

   Remove from water and let rest until cool enough to handle.

4. 4

   Peel skin from tongue and trim gristle.

5. 5

   Cut into 1/4 inch slices.

6. 6

   Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred.

7. 7

   Let cool, rub off skins.

8. 8

   Remove stems and seeds.

9. 9

   Heat olive oil in a large skillet over medium heat.

10. 10

    Saute chile peppers, onion and garlic until onion is translucent.

11. 11

    Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes.

12. 12

    Stir in tomatoes and cook until limp, 5 minutes.

13. 13

    Pour in corn and heat through, 2 to 5 minutes.

14. 14

    Season with salt.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.