This is for Tita Nirma Barana Cornwallis
who saw this posted on my Facebook profile today. She wanted me to post the recipe so her husband can cook this for her. Atta girl, Tita! Although I dislike measuring and following recipes to the tee, since she asked I will try my best to recall what I did with my version of lengua estofado.
2 lbs pork or beef tongue (I used pork.)
chopped garlic and onion (for sauteing)
bay leaves and whole pepper corns (for boiling the tongue)
1 whole thinly sliced potato (sliced like mojos. Store in freezer while preparing the rest of the ingredients.)
1 cup thinly sliced carrots
1 cup sliced button mushrooms
half-cup cooking wine
1 small can of tomato sauce (or half-can of diluted tomato paste)
4 tablespoons of oyster sauce
2 tablespoons of soy sauce
2 spoons of sugar
1/2 teaspoon of salt
MOVE OVER RIZAL. A culinary testament to 300+ of Spanish colonization, the Filipinized lengua estopada. While chewing the tender lengua drenched in tomato based sauce, I can't help but mutter, Viva Espana!
- In a pot, pour 6-8 cups of water. Season with bay leaves and whole pepper corns. Add the tongue. Let boil for 10 minutes then take out the tongue. Scrape the hard skin covering. Once cleaned, put back and let boil until tender. It took me 45 minutes to tenderize the pork meat. When done, drain the broth and slice the tongue. Keep the broth for the sauce.
- Meanwhile, fry the potatoes until brown. Set aside when done.
- Saute the garlic, onion and sliced tongue. Wait until the meat has turned brown.
- Add the carrots, followed by the mushrooms. Stir fry for about 5 minutes.
- Pour the broth, tomato sauce and all the other spices. Stir well then let boil.
- Simmer for 5 minutes before serving with the fried potato mojos and rice on the side.
Preparation time is an hour and a half, but it is surely worth it. Enjoy, Tita Nirma!