Ingredients for Fiesta Lengua Tongue
- Pork Tongue
- 1 (28 oz) can crushed tomatoes
- 1/4 cup ketchup
- 1/2 cup white vinegar
- 2 large potatoes, peeled and cubed
- Onion
- Canned Mushroom
- Red Bell Pepper
- Stock
- Brown Sugar
- Hot Sauce
- 2 bay leaves
- Margarine
- Lime Juice
- Soy Sauce
- Salt And Pepper
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How to Make Fiesta Lengua Tongue
- Clean and thoroughly wash the tongues under cold running water.
- Blanch the tongues in boiling water for 2 minutes. Remove and rinse.
- Scrape the skin from the tongues using the back of a knife.
- In a large pot, combine tongues, 1/2 cup white vinegar, and enough water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Discard the water and vinegar mixture.
- Add fresh water to the pot, just enough to cover the tongues. Bring to a boil to remove any remaining vinegar odor. Simmer for 5 minutes.
- Add 2 tsp salt, 2 bay leaves, and enough water to cover the tongues. Cook over low heat until the tongues are very tender (approximately 1-1.5 hours, depending on size and type of tongue).
- Remove the tongues from the pot and reserve the cooking stock.
- Let the tongues cool slightly, then slice into serving portions.
- Marinate the sliced tongues in your chosen marinade for 30 minutes.
- Reserve the marinade.
- Heat 2 tbsp olive oil or margarine in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sliced mushrooms. Sauté for about 2 minutes, until softened.
- Add the sliced tongues, 1 (28 oz) can of crushed tomatoes, 1/4 cup ketchup, the reserved marinade, and 1 cup of the reserved tongue stock.
- Season with salt and black pepper to taste.
- Simmer for 10 minutes.
- Add the cubed potatoes and chopped red bell pepper.
- Stir and cook for another 5-7 minutes, or until the potatoes are tender and the sauce has thickened slightly.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
66g
Fat
76g
Carbs
10g
