Lengua Recipe Filipino Style

EASY CREAMY LENGUA RECIPE (PORK TONGUE)

Steps:

• Place the pork tongue in a pressure cooker. Sprinkle 1 tablespoon of salt and and fill with enough water just to cover the meat. Cook in pressure cooker for 25-30 minutes.
• Remove tongue from liquid and transfer to a work surface and cool slightly. Reserve a cup of the broth. Peel outer layer of skin from pork tongue. Cut the meat in thin slices about a quarter inch thick.
• Melt butter on a large skillet over medium heat. Saute garlic and onion until aromatic and tender.
• Add the pork tongue slices and season with soy sauce. Let it cook for 2-3 minutes turning the meat slices once or twice.
• Pour in evaporated milk and broth and add the corn kernels. Season with salt and pepper. Let it simmer for 5-7 minutes or until liquids starts to get thick.
• Add all-purpose cream and simmer for another minute. Add salt if needed.
• Transfer to a serving plate and serve with steamed rice or mashed potatoes.

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

LENGUA DE GATO

Steps:

• Cream butter sugar.
• Add egg whites then whole eggs gradually, vanilla.
• Add combined dry ingr (flour, salt). Beat
• until smooth.
• Place mixture into a piping bag with plain tip. Pipe unto greased then floured baking sheet about 2" long. Leave around 1 1/2" spaces in between for they will flatten when baked.
• 325ºF 20-25min until edges are brown. Remove immediately from the baking sheet after baking (because they will stick real bad on the sheet if you left the cookies on the sheet to cool).
• Cool at room temp and store in airtight container.

LENGUA (BEEF TONGUE)

Steps:

• Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
• Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
• Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.