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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