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Posts Tagged ‘From Tongue to Lengua’

The hideous organ on my cutting board hardly looked like dinner. However, trimmed, stewed and sliced, tongue can be delicious. In the oven, I stewed the tongue in a pot with canned plum tomatoes, carrots onions, cilantro, thyme, garlic and water. I seasoned the sauce with spices like cumin, chili powder, Spanish paprika, Adobo seasoning and oregano and finished it with brown sugar and a sauce made from tamarind and vinegar from Costa Rica. Finally, I pureed everything to add body. I smothered the tongue in the tangy, brick-colored sauce, piled it over white rice, garnished with diced red onion, chopped tomatoes, roasted corn and cilantro.

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