Lengua En Salsa Recipe

Clean and prep

Rinse the beef tongue under cold water. Trim any obvious excess fat or glands from the base of the tongue. Pat dry with paper towels.

Boil aromatics

In a large pot combine 4 liters water, halved onion, chopped carrot, celery stalk, bay leaves, peppercorns and 1 tbsp salt. Bring to a rolling boil over high heat.

Cook the tongue

Add the beef tongue to the boiling pot. Reduce heat to maintain a gentle simmer and cook, uncovered, until tender when pierced with a knife — about 2 to 2 1/2 hours depending on size. Skim foam from the surface as needed.

Rest and peel

Remove the tongue to a plate and let it cool until comfortable to handle, about 20 minutes. Using a small knife, score and peel away the thick outer skin; it should come off in pieces. Trim any remaining gristle from the tip and base.

Slice

Slice the peeled tongue into 1/4- to 1/2-inch (0.6–1.2 cm) thick slices on a slight bias. Reserve 60–120 ml of the cooking liquid (strained) to add to the sauce for flavor if desired.

Sauté aromatics

Heat 3 tbs olive oil in a wide skillet or sauté pan over medium heat. Add the finely chopped yellow onion and cook until translucent and beginning to brown at the edges, about 6–8 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Develop tomato base

Stir in 1 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Add 400 ml tomato puree and 250 ml broth, stirring to combine. Bring to a gentle simmer.

Season and reduce

Add 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp dried thyme, 1 tbs red wine vinegar, 1 tsp sugar (optional), 1 tsp salt and 1 tsp freshly ground black pepper. If you reserved some cooking liquid from the tongue, add 60–120 ml now for extra depth. Simmer the sauce gently 10–15 minutes, stirring occasionally, until slightly thickened and flavors have melded.

Adjust seasoning

Taste and adjust salt, pepper, or a touch more vinegar or sugar to balance acidity. If sauce is too thick, thin with a splash of broth; if too thin, simmer a few minutes longer.

Combine tongue with sauce

Nestle the sliced tongue into the simmering sauce in a single layer or slightly overlapping. Spoon sauce over the slices to coat. Simmer gently 8–12 minutes so the tongue warms through and absorbs sauce flavors; do not overcook to avoid toughness.

Finish

Stir in chopped parsley and remove from heat. Let rest 5 minutes for flavors to settle.

Transfer lengua en salsa to a warm serving platter. Garnish with additional chopped parsley and cilantro if using. Serve with lime or lemon wedges on the side for squeezing over each portion.

Suggested accompaniments: white rice, warm corn or flour tortillas, roasted potatoes, or a simple green salad. Leftovers keep in an airtight container refrigerated up to 3 days; reheat gently in a skillet with a splash of broth.