Lengua Rellena
Ingredients Click Picture to Enlarge
1 beef tongue (2-3 lbs.)
5-6 cilantro stems
1 garlic clove crushed
1 small tomato
1 small green pepper
1 medium onion
6-8 Manzanilla olives
1 tsp. capers
2 oz. cooking ham
1 oz. tocino (bacon like)
1 tsp. oregano
1 1/2 tsp. salt
1 tsp. olive oil
1 tsp. vinegar
2 cans tomato sauce
2 tbsp. sofrito
2 envelopes sazon
2 tbsp. cooking wine
2 lbs. potatoes
Directions
Wash the beef tongue well and boil it 1 hour in a deep pan with salted water to cover 1 inch above the meat, 2 tablespoons of sofrito, few stems of cilantro and a garlic clove .

While the tongue is boiling, chop finely the tomato, green pepper, onion, olives, cooking ham, and tocino.

When the tongue is done, saved the water and set aside.

Peel the hard surface of the tongue. You may use a sharp knife to peel the tongue.


Mix the chopped items with the capers, oregano, salt, olive oil, and vinegar.

Make stabs (about 1 inch wide) so you can put the mix from above in them.

Place the stuffed tongue in a preassure cooker.

Add the tomato sauce, sofrito, sazon, the diced potatoes, cooking wine and 8 cups of the saved water that you set aside from boling the tongue and cover and set to high. (If you don't have a preassure cooker, see below.) IF YOU DO NOT KNOW HOW TO USE A PREASSURE COOKER, USE THE POT METHOD BELOW.

When the preassure cooker starts to "whistle", put the whistle stopper on and bring the heat down to medium.

Cook the tongue for 20-30 minutes.

Slice the tongue and serve with white rice and tostones on the side. Don't forget to add some juice from the pot.
Tips
You can cook the beef tongue in the same pot you boiled it.

Place the beef tongue in the pot and add the tomato sauce, sofrito, sazon, the cooking wine and 8 cups of the saved water that you set aside from boling the tongue.

Cook on high until it boils, then bring down the heat to low and cover. Cook 4 hours.

Turn the tongue occasionally.

Add the diced potatoes 1 hour before it's done and the sauce thickens.

Slice the tongue and serve with white rice and tostones on the side. Don't forget to add some juice from the pot.