Let’s be clear. ‘Lengua’ is Spanish for tongue. It can be a hard sell to a lot of people, and calling it by it’s Spanish name can help assuage some of the uncertainty your family members may have. As far as some uncertainty the cook may have, I promise if you can get past the fact that it has taste buds, and looks and feels exactly like a tongue, you will be pleasantly surprised by the tender flavorful meat concealed inside that rubbery sandpapery skin. The affordable price (usually only $2-$4 a lb) alone makes it worth a try. Still not sold? Just tell your family it’s pot roast, and they’ll never know the difference.
1 large beef tongue
1 medium yellow onion, sliced
4 anaheim peppers stemmed and sliced
6 cloves garlic smashed
1 Tbsp olive oil
4 cups water
Large lettuce leaves for serving
Place tongue, 1/2 of onion slices, garlic, water and tongue in a large heavy pot and bring to a boil. Cover, and leave on a low boil for about an hour, skimming fat off the water if necessary. Remove tongue from water and set aside until it is cool enough to handle, but not cold.
Once tongue is cooled, loosen skin from the root end and pull. The skin should come off just like a sock, but you may need to cut a slit in it. Discard skin and slice the meat.
Meanwhile, heat olive oil in a skillet and add the other half of the onion and peppers. Saute until onions and peppers just begin to brown, and add lengua. Cook until lengua just barely begins to crisp on the edges, about 5 minutes.
Serve in lettuce cups with your favorite paleo friendly fajita toppings. Enjoy!