Ají de Lengua (Spicy Beef Tongue)  Ingredients:       4 onions    1,1/2 tomato       1 beef tongue    1/2 pound soft cheese       8 potatoes    1 pound chuño (tunta) *       4 dried yellow chili peppers    salt       oil    1 teaspoon ground pepper       1 1/2 teaspoon cumin    3 garlic cloves       1 cup sweet peas

Preparation:

1. Soak the chuño overnight. Next day wash it several times, squeezing the chuño (tunta) to remove the water off. 2. Pound the tongue several times with something heavy, and remove any visible fat. Wash it very well, and place it in pressure cooker with 1,1/2 Ltrs. of boiling water and salt, and 1/2 of seasoning. Cook for 1,1/2 hours approximately. 3. Once the meat is tender, remove the skin off immediately and cut in thin slices. Set the broth aside. 4. Hot spicy sauce: Open the dried chili peppers in half and remove the seeds. Grill two of them for just a minute and blend with some water. Heat oil in a pan, and place 3 onions and the parsley finely chopped. Once the onions are transparent, add the oregano, the 1/2 peeled and grated tomato, sweet peas, the rest of seasoning, and a pinch of salt. Stir, and add the chili pepper paste. Pour 5 scoops of the tongue broth. 5. Once the peas are cooked, add the tongue. Mix well and cook on low heat for 10 additional minutes. 6. Peel and cook the potatoes with salt and water. 7. Open each chuño in half, place a small slice of cheese, and close again. Follow this procedure with the rest. Cook them in a steamer until they are tender. 8. Cut one onion in fine strips, and chop finely one tomato. Season with salt and oil, and mix. 9. Serve the tongue with the sauce, one potato and chuño (tunta). Put some of the onion and tomato salad on top of the chuño.

Comments:

* Tunta is a freeze dried potato.

Categories:  hot spicy, Bolivian

Estimated Serving:  8

Estimated preparation time:  120 min.

Estimated calories serving:  1120

Language:  English

Shared by:  AnaPau    2008/12/02