Stuffed Beef Tongue
Recipe category
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Region
Source
Fuente: Carlos Morón Díaz y Cristina Galván de Morón (1996)
Number of servings
6
Difficulty
Medium
Ingredients
1
piece(s) large beef tongue
2
piece(s) tomatoes, chopped, without skin or seeds
2
piece(s) white onions, finely chopped
4
piece(s) sweet peppers, seeded and finely chopped
5
clove(s) garlic cloves, finely chopped or crushed
1
piece(s) carrot, peeled and finely chopped
3
tbsp fruit vinegar
1
tbsp tomato paste
1/2
cup(s) breadcrumbs or bread crumbs
1
tsp hot pepper
2
tsp cumin
2
tbsp oil
limes
pinch salt to taste
Directions
- Pound the tongue with a kitchen mallet or the back of a knife to tenderize it a bit.
- Then sear it to remove the skin that covers it, and wash well with lime until it turns white. This operation can also be done by cooking the tongue in boiling water for 10 minutes, then peeling it with the help of a knife and washing it with lime. Once clean, set aside.
- In a bowl, mix tomato, onion, sweet pepper, garlic, carrot, vinegar, pepper, cumin, and salt to taste.
- Take the tongue and stuff it (puya), meaning make incisions through which the vegetables are inserted. Once this procedure is complete, let rest for at least 1 hour.
- After this time, place the stuffed tongue over heat in a pot with 2½ cups of water and cook for 2½ hours until tender. In a pressure cooker, this process takes between 40 minutes and 1 hour from the moment the water begins to boil.
- Once the tongue is tender, remove it from the pot, slice it, and set aside.
- In the pot with the broth, add tomato paste, oil, and breadcrumbs or bread crumbs; cook everything for 5 minutes, then place the tongue slices in the sauce and let cook for 2 more minutes.
- Serve with white rice. If you want to add more flavor to this recipe, you can replace ½ cup of water with ½ cup of beer in the fifth step.