Bolivia Web Logo

Recipes Gallery / Ají de Lengua

 

Quick Search

Begin your search here!

Home

WEB SITE LINKS
Art & History
Business Directory
Communications
Economy
Education
Government
Health
News & Media
Non-Profit Organizations
Reference
Regional
Travel

TRAVEL
Hotel Guide
City Guide
Weather

GALLERIES
Coats of Arms
Maps
Photos
Recipes

INTERACTIVE ZONE
Add Your Link
Add Business Link
Bulletin Board
Chat Corner
Classified Ads
Electronic Postcards
E-mail Directory
Guestbook
Knowledge Quiz
Quick Poll

COLLECTIONS
Bolivian Photographers
The Bolivian Sea Coast
Hall of Fame
Poets of Bolivia
Short Stories Collection
The Outsiders

ONLINE STORE
Gear: T-Shirts, Mugs
The Book Club
Screen Savers

E-mail Us

 


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:

  1. 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.
  2. Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
  3. 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.
  4. 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.
  5. Serve hot with one potato per person, chuño phuti and steamed rice. Garnish with the uncooked sauce on top.
 

 

Want to print  this recipe?

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

To the Top
Last Updated 14 April, 2012 - 11:15 AM -0400

About Us | Blog | Contact Us

Copyright © 1995-2012, Bolivia Web.  All Rights Reserved.
Privacy Policy | Disclaimer