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