Picante de Lengua

Name: Picante de Lengua
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6 servings
Cuisine: Bolivian
Ingredients: 1 beef tongue (about 1.5kg); 6 dried aji colorado peppers, rehydrated; 2 tomatoes, roasted; 1 onion, diced; 4 cloves garlic; 2 tsp cumin; 1 tsp oregano; 2 cups tongue cooking broth; Oil; Salt; Parsley; Boiled potatoes or chuño

Picante de Lengua (pee-KAHN-teh deh LEHN-gwah)

Spicy Beef Tongue Stew

⏱ Prep Time 20 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 484 kcal

Tender sliced beef tongue simmered in a rich, fiery sauce of aji peppers, tomatoes, and onions, served over rice with chuño — a Bolivian comfort classic.

Nutrition & Info

Protein 32.0g

Carbs 35.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

pressure cooker or large pot blender skillet

Presentation Guide

Vessel: deep plate

Garnishes: parsley, sliced onion

Accompaniments: rice, chuño, llajwa

Ingredients

1 beef tongue (about 1.5kg)
6 dried aji colorado peppers, rehydrated
2 tomatoes, roasted
1 onion, diced
4 cloves garlic
2 tsp cumin
1 tsp oregano
2 cups tongue cooking broth
Oil
Salt
Parsley
Boiled potatoes or chuño

Instructions

1
Boil beef tongue in salted water for 2 hours (or 45 min in pressure cooker) until very tender.
2
Peel the tongue while warm. Slice into 1cm thick rounds.
3
Blend rehydrated aji peppers with roasted tomatoes, garlic, cumin, and oregano.
4
Sauté onion in oil, add aji sauce, cook 10 min until thick and dark.
5
Add tongue slices and broth. Simmer 15 min until sauce coats the meat.
6
Serve over rice with boiled potatoes or chuño, garnished with parsley.

💡

Did You Know?

Bolivians consider beef tongue a delicacy, not offal — it commands premium prices at markets and is reserved for special meals.

Chef's Notes

Equipment Tips

pressure cooker or large pot
blender
skillet

Garnishing

parsley, sliced onion

Accompaniments

rice, chuño, llajwa

The Story Behind Picante de Lengua

Picante de lengua reflects the Bolivian tradition of using every part of the animal, elevated through sophisticated aji pepper sauces. The dish emerged during the colonial period when Spanish cooking techniques met Andean spice traditions. Beef tongue's rich, tender texture makes it ideal for absorbing the complex aji sauce.

🕐 Traditionally enjoyed lunch 📜 Origins: Colonial era

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