Tongue Cured In Red Chile (Lengua Adovada) Recipe

Name: Tongue Cured In Red Chile (Lengua Adovada) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yak, venison, or beef tongue, 2 to 3 pounds; 2 medium onions, peeled; a handful of garlic cloves, peeled; 1/4 cup powdered red chili; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon dried oregano; 1 tablespoon sugar; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cloves; 1 tablespoon cider vinegar; 1 cup water, stock, or dry red wine

Servings: persons

1 yak, venison, or beef tongue, 2 to 3 pounds
2 medium onions, peeled
a handful of garlic cloves, peeled
1/4 cup powdered red chili
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 tablespoon cider vinegar
1 cup water, stock, or dry red wine

1
To make the marinade, puree the onions and garlic in a food processor until finely chopped. Transfer to a mixing bowl and add the rest of the ingredients for the marinade. Add a few tablespoons of water if necessary so that the marinade is thick paste.
2
Place the tongue in a nonreactive pan and coat with the marinade. Cover with plastic wrap and refrigerate for 24 hours and up to 3 days.
3
Preheat the oven to 275. Place the tongue in a small glass, ceramic, or clay baking dish or other vessel that will accommodate the tongue without too much room leftover on the sides. Spoon the marinade over the tongue and add the braising liquid. Cover the dish with foil or a lid. Braise for 3 hours or until tongue is fork tender.
4
Remove the dish from the oven and let cool slightly. Cut the tongue into slices and arrange on a platter with the sauce spooned over the slices. Add extra red or green chile sauce, if desired. Serve with posole, potatoes, or a starch of your choosing.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 yak, venison, or beef tongue, 2 to 3 pounds, 2 medium onions, peeled, a handful of garlic cloves, peeled, 1/4 cup powdered red chili, and more.

Yes, Tongue Cured In Red Chile (Lengua Adovada) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!