My mom was not a great cook but she made the most delicious lengua. I think of her when I make this.
- olive oil
- 1 lengua/beef tongue (about 3 to 4 lbs)
- ¼ to ½ c white wine
- 1 large white onion, diced
- 1 carrot, diced
- 3 celery stalks, diced
- ½ tsp peppercorns
- about 1 1/2 to 2 tsp salt or soy sauce
- about 2 tsp worcestershire sauce
- 1 lb mushrooms (brown or white), slice each into 2 if they are large
- 1/2 to 1 cup of water chestnuts if you like them
- 1/2 c cream
- flour, if you want to thicken the sauce
- Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
- Brown the tongue in olive oil in a dutch oven. Cover with water, bring to a boil, and simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Add pepper and salt/soy sauce after about 1 1/2 hours. Remove tongue from liquid, set aside and cool, you can place in the fridge if you want. Once cool, cut the tongue into 1/3″ thick slices. Save liquid.
- Saute mushrooms in olive oil / butter, cook for a few minutes until brown (but still firm). Add wine and continue cooking until there is hardly any liquid left. Set aside.
- Saute celery, onion, and carrots in olive oil until lightly browned. Add tongue slices. Lightly brown. Add cooking liquid. Season. Add worcestershire sauce to taste and mushrooms.
- Season the sauce. Add cream to taste. Cook for about 10 more minutes.
- Thicken with a roux if you want.