Peruvian Spicy Beef Tongue Stew (ají De Lengua)

This Peruvian Spicy Beef Tongue Stew, also known as Ají de Lengua, is a flavorful and hearty dish that combines traditional Peruvian ingredients with Chinese cooking techniques. The tender beef tongue is simmered in a spicy and aromatic sauce, creating a dish that is sure to impress your family and friends.

Peruvian Spicy Beef Tongue Stew (ají De Lengua)

Ingredients

  • 2 lbs beef tongue, cleaned and sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tomatoes, diced
  • 2 ají amarillo peppers, seeded and diced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup beef broth
  • 1/2 cup white wine
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Place the beef tongue in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours, or until tender. Remove from the pot and let it cool. Peel off the tough outer skin and slice the tongue.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened.
  3. Add the tomatoes, ají amarillo peppers, soy sauce, oyster sauce, beef broth, white wine, cumin, paprika, salt, and pepper. Stir to combine.
  4. Add the sliced beef tongue to the skillet and simmer for 30 minutes, until the sauce has thickened and the flavors have melded.
  5. Serve the Ají de Lengua hot, accompanied by rice or potatoes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Skillet Knife Cutting board

Tools

Stove Wooden spoon

Serving suggestions

Serve the Ají de Lengua with a side of steamed white rice and a fresh salad for a complete meal.

Tips & tricks

For a milder version, you can reduce the amount of ají amarillo peppers used in the recipe.

Cost

$25