Lengua (Beef Tongue) Stew

Name: Lengua (Beef Tongue) Stew
Total time: 160
Yield: 6
Ingredients: 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 by Dasha from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

6 servings

•

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

Instructions

Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.