Tongue Stew (Lengua en Salsa)

This is a stew recipe I learned from my Nicaraguan friends.

A rough recipe is 1 beef tongue, 5 medium tomatoes, mineral salt and fresh herbs of your choice. You can also add garlic and onions, though I didn't this time.

First, boil the tongue for several hours and remove the outside membrane. Then, add the tongue and peeled tomatoes to a slow cooker. It can be left on high overnight, or for 8-10 hours. Then, remove the tongue and shred or slice thinly. At this point I added the homemade herb salt I had prepared. I used chives in this one, but you can use others like holy basil.

Welcome to Permies!

I have heard that tongue can be delicious, especially in something like tacos, but the concept seems intimidating.

You have really laid it out and simplified it! I truly appreciate it.

Is there any worth boiling the tongue with spices/flavorings or is that just wasteful?

Timothy Norton wrote:Welcome to Permies!

Is there any worth boiling the tongue with spices/flavorings or is that just wasteful?

I use pig tongue, because it is about the cheapest meat I can buy. I cook it in a haybox and flavour with a bay leaf.

We usually serve it the following day, sliced and usually cold.

This one was with pumpkin, peas, peppers and cornbread.