Lengua Estofado

Tongue

• 2-3 lbs of Cow’s Tongue (frozen or fresh)
• A few bay leaves
• 1 large onion
• Garlic
• Salt
• Pepper

Instructions

1. Put all the ingredients in the instant pot with enough water to cover the tongue just enough.
2. Manual -> High for 90 to 120 minutes; unplug and let it natural release
3. Let cool enough to handle and remove skin
4. Slice and save the broth

Estofado

• 2-3 lbs of cooked, sliced lengua
• Flour
• 2x 14oz diced Tomatoes or crushed
• 2 Knorr Beef Cubes
• 1-1 1/2 cup of white wine (or substitute with Apple Cider Vinegar but reduce to half)
• 1 large onion diced
• Garlic, diced
• 2-4 Tbsp of Brown Sugar (save for last)
• 4 Tbsp of Soy Sauce
• 2 Tbsp of Vinegar (optional, save for last)
• 5 Bay Leaves
• 1 cup of canned, sliced button mushrooms (drained)
• 2 cups of whole, pitted green olives (drained)
• 1/2 cup of sliced black olives (drained)
• 3 cups of the lengua broth
• Oil
• Salt & Pepper to taste

Instructions

1. Coat the lengua in flour and brown; set aside
2. Sweat the onions and garlic
3. Add the tomatoes, white wine, beef cubes, soy sauce, bay leaves, broth and let it come to simmer
4. Add the lengua and let it simmer until desired consistency is achieved (half reduction)
5. Add sugar, vinegar (omit if using Apple Cider Vinegar), salt and pepper to taste
6. Add mushrooms, olives and let simmer for a few minutes, then serve