Ají de Lengua
(Spicy tongue)
(Serves 8)
Ingredients:
1 tongue of cow (2 lbs. more or less)
water sufficient to cook the tongue
½ cup oil
2 cups white onion, cut into thin strips
1 cup tomato, peeled and finely chopped
½ cup ground spicy red pepper
½ cup parsley, finely chopped
½ teaspoon ground cumin
1 teaspoon crumbled oregano
½ teaspoon ground pepper
1 cup green peas, peeled
4 cups broth or water
1 spoonful salt
To Serve:
8 whole cooked potatoes
chuño phuti
uncooked sauce
2 spoonfuls parsley, finely chopped
Preparation:
- Before cooking the tongue, soften it by
beating it with a cooking hammer so that later it is easy to peel.
Pour water in a large casserole and set it to boil over high heat.
Once the water is boiling add the tongue. Let it cook for two hours
until it is soft.
- Remove the tongue from the pot, let it
cool and peel the skin that covers it. Then cut the tongue into thin
slices.
- In a separate casserole add the oil and
set to cook over high heat. Once the oil is hot add the onion. Sauté
the onion. Then add the tomato, spicy red pepper, parsley, cumin,
oregano, ground pepper, peas, broth and finally the salt. Mix well
and let it cook for one hour more or less. The mixture must be
thick.
- To the previous preparation add the
tongue slices, mix well and let it cook a little until the tongue
takes the flavor from the sauce.
- Serve hot with one potato per person,
chuño phuti
and steamed rice. Garnish with the uncooked sauce on top.
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Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado de Canela
Leche Asada
Manjar Blanco
Pastries
Cuñapes
Humintas a la Olla
Pan Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha de Maní
Yungueño
Side Dishes
Chuño Phuti
Escabeche
Llajua
Salsa Cruda
Versión en Español
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