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.
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
- 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.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the tomatoes, ají amarillo peppers, soy sauce, oyster sauce, beef broth, white wine, cumin, paprika, salt, and pepper. Stir to combine.
- Add the sliced beef tongue to the skillet and simmer for 30 minutes, until the sauce has thickened and the flavors have melded.
- 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