Lengua en Salsa Verde
Tender, slow-cooked beef tongue simmered in a vibrant and tangy salsa verde, offering a rich and flavorful dish that highlights a less common cut of meat. This dish is often served with rice or tortillas.
🧂 Ingredients
- 1 large (approx. 3-4 lbs) Beef tongue
- enough to cover Water
- 1 large, quartered Onion
- 8 smashed Garlic cloves
- 3 Bay leaves
- 1 peeled from 1 orange Orange peel
- 1/2 lime, juiced Orange juice
- 2 tablespoons, or to taste Salt
- 1 lb, husked and rinsed Tomatillos
- 2 Serrano peppers
- 1 medium, chopped White onion
- 4 Garlic cloves
- 1 bunch, chopped Cilantro
- 2 tablespoons Vegetable oil
- 1 tablespoon Lime juice
👨🍳 Instructions
- 1
Place the beef tongue in a large stockpot. Add water to cover the tongue completely. Add the quartered onion, smashed garlic cloves, bay leaves, orange peel, lime juice, and salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 3-4 hours, or until the tongue is very tender when pierced with a knife.
- 2
Remove the tongue from the pot and let it cool slightly until it's comfortable to handle. Carefully peel off the thick outer skin and discard. Trim off any rough parts.
- 3
While the tongue is cooling, prepare the salsa verde. In a saucepan, combine the tomatillos, serrano peppers, chopped white onion, and 4 garlic cloves with enough water to cover. Bring to a boil and cook for about 10-15 minutes, or until the tomatillos are soft.
- 4
Drain the tomatillo mixture and transfer it to a blender. Add the chopped cilantro and 1 tablespoon of lime juice. Blend until smooth.
- 5
Slice the cooked tongue into 1/4-inch thick pieces. Heat vegetable oil in a large skillet over medium-high heat. Sear the tongue slices on both sides until lightly browned and slightly crispy.
- 6
Add the salsa verde to the skillet with the seared tongue. Stir to combine and heat through for about 5 minutes.
- 7
Serve the Lengua en Salsa Verde hot, garnished with extra cilantro if desired. It pairs well with rice or warm tortillas.
💡 Pro Tips
- ✓Ensure the tongue is very tender before peeling the skin; this makes the process much easier.
- ✓Adjust the number of serrano peppers in the salsa verde to control the spice level.
- ✓If you can't find tomatillos, you can substitute with green tomatoes, though the flavor will be slightly different.
🔄 Variations
- For a richer sauce, you can add a tablespoon of butter to the salsa verde at the end.
- Some recipes include a pinch of cumin in the salsa verde for added depth.