Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)
Lengua de res is a Venezuelan dish of beef tongue with vegetables.
Source and licence
"Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beef_Tongue_with_Chiles,_Corn_and_Tomato_(Lengua_de_Res), revision 4493855), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beef_Tongue_with_Chiles,_Corn_and_Tomato_(Lengua_de_Res)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4493855
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Venezuela. Associated with Venezuela by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 beef tongue
- 5 fresh green chile peppers
- 1 tablespoon olive oil
- 1 white onion, sliced thinly
- 4 cloves garlic, minced
- 4 small tomatoes, halved and sliced
- 2 cans (30 ounces) whole kernel corn, drained
- Salt, to taste
Method
- Wash tongue and place in a large pot of water to cover. Simmer until no longer pink (about 50 minutes per pound of tongue). Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½-inch slices.
- Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
- Heat olive oil in a large skillet over medium heat. Sauté chili peppers, onion, and garlic until onion is translucent.
- Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes.
- Season with salt, and serve.