Name: Stuffed Beef Tongue (Lengua Rellena)
Yield: Serves 8
Cuisine: puerto rican
Ingredients: 5 cups water; ½ cup lard or vegetable oil; 4-pound fresh beef tongue; 1 teaspoon vinegar; Salt—(use 1 teaspoon salt for each quart of water); ½ green pepper, seeded, coarsely chopped; ½ cup tomato sauce; 2 ounces lean cured ham, washed and chopped; 1 tomato, chopped; 1¼ teaspoons salt; 1 teaspoon olive oil; Water—(measure by quarts to cover tongue freely); 2 sweet chili peppers, seeded, chopped; 1 pound potatoes, peeled and quartered; 2 teaspoons salt; 1 small onion, peeled, chopped; 1 clove garlic, peeled, chopped; ½ green pepper, seeded, chopped; 1 teaspoon whole dried orégano, crushed; 1 teaspoon capers; 6 olives, stuffed with pimientos; 2 sweet chili peppers, seeded, coarsely chopped; 1 onion, peeled, coarsely chopped; 6 fresh culantro leaves, coarsely chopped; 1 ounce salt pork, washed and chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4-pound fresh beef tongue
Water—(measure by quarts to cover tongue freely)
Salt—(use 1

Americas
Main course
Gluten-free
Caribbean
Puerto Rico

Method

Scrub the tongue with a vegetable brush under warm running water. Drain and dry. Place in a large deep kettle. Add water and salt included in A.
Bring rapidly to a boil, reduce heat to low, partially cover kettle, and simmer for 2 hours.
Remove tongue and plunge into cold water. Remove from water and allow to cool

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Ingredients

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Method

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