Lengua Rellena

Stuffed Tongue

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 fresh beef tongue, 4-5 lb.
  • 2 cloves garlic, finely chopped


Put the tongue into a large, heavy, covered casserole that will hold it comfortably. Cover with cold water, bring slowly to the boil, boil for 5 minutes, remove scum, reduce heat to a simmer, cover and cook for 2 hours. When cool enough to handle, remove from stock, skin, and trim the root end. Make a lengthwise incision down the front of the tongue, taking care not to sever the two halves. Res