Bolivian Beef Tongue in Chili Sauce - Ají de Lengua Recipe

beef tongue

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and more accessible, while pork is often less expensive.

aji amarillo peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and easier to find, while jalapeños add heat.

Clean the beef tongue under cold water.

Place the tongue in a large pot and cover with water.

Bring to a boil, then reduce heat and simmer for 2-3 hours until tender.

Remove the tongue from the pot and let cool slightly.

Peel the skin off the tongue and slice it into thin pieces.

Heat vegetable oil in a skillet over medium heat until shimmering.

Add chopped onions and garlic, sauté until translucent, about 5 minutes.

Stir in diced tomatoes and cook until softened, about 3-4 minutes.

Add aji amarillo peppers, cumin, and oregano, stirring to combine.

Pour in beef broth and bring to a simmer.

Add the sliced tongue and cook for another 10-15 minutes to absorb flavors.

Season with salt, black pepper, and lime juice to taste.

Serve hot, garnished with chopped cilantro over boiled potatoes.

Cooking Techniques

Spice Level: