Fiesta Lengua Tongue
Transform your dinner table into a celebration with the rich and flavorful Fiesta Lengua Tongue recipe. This traditional delicacy features tender, slow-cooked beef tongue simmered with aromatic herbs and spices, then sliced and coated in a vibrant tomato-based sauce infused with paprika, cumin, and chili powder for a subtle kick. Sautéed bell peppers and juicy tomatoes add layers of sweetness and earthiness, while fresh cilantro and zesty lime wedges create a refreshing finish. Whether served with fluffy rice, warm tortillas, or creamy mashed potatoes, this dish is a hearty, comforting fusion of bold flavors and melt-in-your-mouth texture. Perfect for family gatherings or adventurous food lovers, Fiesta Lengua Tongue is sure to impress with its unique twist on classic comfort cuisine.
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Recipe Information
Ingredients
- 1 whole (around 2-3 lbs) beef tongue
- 1 large, quartered white onion
- 4 whole, peeled garlic cloves
- 2 whole bay leaves
- 10 whole black peppercorns
- 2 tablespoons salt
- 2 tablespoons vegetable oil
- 1 small, diced red bell pepper
- 1 small, diced green bell pepper
- 2 medium, chopped tomatoes
- 1 cup canned tomato sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 handful, chopped (for garnish) fresh cilantro
- 4 pieces (for serving) lime wedges
Instructions
Rinse the beef tongue thoroughly under cold water to remove any impurities. Trim any excess fat if necessary.
In a large pot, add the beef tongue, quartered onion, whole garlic cloves, bay leaves, black peppercorns, and salt. Fill the pot with water until the tongue is fully submerged.
Bring the pot to a boil over high heat, then reduce to a simmer. Cover and cook for 2-3 hours, or until the tongue is tender and can be easily pierced with a fork.
Once cooked, remove the tongue from the broth and let it cool slightly. Peel off the thick outer skin carefully; it should come off easily at this stage. Discard the skin and set the tongue aside.
Slice the cooked tongue into 1/4-inch thick pieces, or cubes if preferred.
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the diced red and green bell peppers, and sauté for 3-5 minutes until softened.
Add the chopped tomatoes and cook for another 3 minutes, allowing them to break down slightly.
Stir in the canned tomato sauce, paprika, cumin, and chili powder. Mix well and bring the sauce to a simmer.
Add the sliced beef tongue into the skillet and stir to coat in the sauce. Lower the heat and simmer for 10-15 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with additional salt or spices, if needed.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Serve hot with a side of rice, tortillas, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 15720 mg | 683% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 24.7 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 5648 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
