beef lengua in white sauce

this is a dish usually served during fiestas or other special occasions. it’s one of my favorites, but obviously i can’t have it often because it’s waaaaay too rich. plus tongues can be rather expensive. but my parents were feeling indulgent and got me this when i was in NJ for the weekend 🙂 if you were only near enough, i could have made you this for your birthday lunch (or dinner) 😉

our version is very easy to prepare. you boil the tongue in a bit of salted water long enough so it becomes tender AND, more importantly, you can strip off the outer skin. then i sautéed the tongue in garlic, added a bit of chicken stock, a little bit of salt and let it simmer for another 35-45 minutes before taking it out and slicing it.

for the sauce, it was a simple matter of sautéing garlic in butter, adding a small can of (nestlé) table cream, a can of (campbell’s) cream of mushroom condensed soup and a splash of chicken stock so it’s not too thick.

you can serve this with mashed potatoes or mixed vegetables. as you can see, i decided to go with corn because i like how the corn’s sweetness balances out the richness of the sauce.

i keep telling friends how positively delicious beef tongue is — but i just get looks like i’m speaking in tongues, LOL! it’s a bit of a difficult sell to those who are not used to it, i guess.


2 Comments Add yours

  1. Betis Boy says:

    dyana! when this is cooked right, it is perfect!


  2. Guagua Girl says:

    and i can assure you, THIS was cooked right 🙂


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