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Lengua (Beef Tongue) Stew
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Latin-inspired shredded beef tongue stew with tomatoes, carrots, celery, and leeks.
Ingredients:
  • 1 (2 pound) beef tongue
  • 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
Instructions:
  • - In a large pot with a secure lid, submerge the beef tongue in water by 1 inch. Season with salt and bring to a boil. Simmer covered over medium-low heat until tender, approximately 2 hours. Save the cooking liquid. Peel off and discard the tongue's skin, then shred the meat with two forks. Set aside.
  • In a large pot over medium-high heat, sauté onion, leek, celery, and carrots in oil until softened, about 5 minutes. Stir in tomato paste until smooth, then add shredded meat, reserved broth, and taco seasoning. Bring to a boil, then lower the heat and simmer until vegetables are tender, about 20-30 minutes. Season with salt and pepper to taste.

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