Lengua (Beef Tongue) en salsa.

Ingredients

• Beef tongue

  Variety meats and by-products, raw

  32 oz or 907g

• Salt

  Table

  1 tsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Carrots

  Raw

  2 large or 144g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Cut tongue in 1/2 inch thick portions.
2. Cover meat pieces with egg mixture and fry . Set aside.
3. Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
4. Taco Seasoning 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper
5. (source: https://www.allrecipes.com/recipe/172445/lengua-beef-tongue-stew/)