Lengua (beef Tongue) Stew

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 40 mins


• 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.
• 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.