Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)
Lengua de res is a Venezuelan dish of sliced beef tongue cooked with green chiles, tomato and corn. The tongue is simmered first until tender, then browned in a skillet, which gives the slices a firm, savory edge against the soft vegetables. Roasting the chiles until charred adds a smoky note without extra seasoning. One tongue feeds ten, so it suits a crowd, and the corn keeps the plate sweet and filling.
Instructions
Wash the tongue and put it in a large pot with enough water to cover it. Simmer until the meat is no longer pink, allowing about 50 minutes for each pound of tongue.
Lift the tongue out of the water and let it rest until it is cool enough to handle. Peel off the skin, trim away any gristle, and cut the meat into slices about half an inch thick.
Set the whole peppers in a dry skillet over medium-high heat and roast them, turning, until every side is charred. Let them cool, rub off the skins, and remove the stems and seeds.
Heat the olive oil in a large skillet over medium heat. Add the roasted peppers, onion and garlic, and sauté until the onion turns translucent.
Stir in the sliced tongue and cook until it is brown, which takes 5 to 10 minutes. Add the tomatoes and cook about 5 minutes, until they are limp.
Pour in the corn and heat it through, 2 to 5 minutes. Season with salt and serve.
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