Lengua Bowl

Lengua Bowl, the way we make it

Make it at home

Ingredients

• *For the braised beef tongue:**
• 1 whole beef tongue (2–3 lbs)
• 1 white onion, halved
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tsp dried oregano (Mexican preferred)
• 1 tbsp kosher salt
• Water to cover (about 10–12 cups)
• *For the Mexican rice:**
• 1 cup long-grain white rice
• 2 tbsp vegetable oil
• 1/2 cup tomato purée or blended roma tomato
• 1 3/4 cups chicken broth
• 1/4 white onion, minced
• 2 garlic cloves, minced
• Salt to taste
• *For the refried beans:**
• 1 can (15 oz) pinto beans, drained (reserve liquid)
• 2 tbsp lard or vegetable oil
• 1/4 white onion, minced
• Salt to taste
• *For the pico de gallo:**
• 2 roma tomatoes, small dice
• 1/4 white onion, minced
• 1 jalapeño, minced (seeds out for mild)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste
• *For the pickled red onion:**
• 1 red onion, thinly sliced
• 1/2 cup white or apple cider vinegar
• 1 tsp sugar
• 1 tsp salt
• *To finish:**
• 2 tbsp vegetable oil (for searing)
• 4 tbsp Mexican crema or sour cream
• 2 limes, cut into wedges
• 1/4 cup fresh cilantro leaves
• Hot sauce of choice, for the table

Instructions

1. 1

   **Braise the tongue:** Place the beef tongue in a large pot with the halved onion, smashed garlic, bay leaves, peppercorns, oregano, and salt. Cover with water by at least 2 inches. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook covered for 2.5–3 hours, until the tongue feels very tender when pierced with a skewer. Remove from broth and let cool slightly. While still warm, peel away the outer skin — it should slip off easily. Slice the tongue into 1/4" rounds.

2. 2

   **Make the pickled red onion (can be done a day ahead):** Combine vinegar, sugar, and salt in a small saucepan and warm until dissolved. Pour over sliced red onion in a jar. Let sit at least 30 minutes at room temperature, or refrigerate overnight.

3. 3

   **Cook the Mexican rice:** Heat oil in a medium saucepan over medium-high heat. Add rice and toast, stirring constantly, until golden and fragrant, about 4 minutes. Add onion and garlic; cook 1 minute. Pour in tomato purée and stir to coat rice. Add chicken broth and a pinch of salt. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook 18 minutes. Remove from heat, rest 5 minutes covered, then fluff with a fork.

4. 4

   **Make the refried beans:** Heat lard or oil in a small skillet over medium heat. Add minced onion and cook until soft, about 3 minutes. Add drained beans and cook 2 minutes. Using a potato masher or the back of a spoon, mash beans to a semi-smooth paste, adding reserved bean liquid a tablespoon at a time to reach a creamy consistency. Season with salt.

5. 5

   **Make the pico de gallo:** Combine diced tomatoes, minced onion, jalapeño, cilantro, lime juice, and salt. Toss and let sit 10 minutes for flavors to meld.

6. 6

   **Sear the lengua:** Heat 2 tbsp oil in a cast-iron or heavy skillet over high heat until just smoking. Add tongue slices in a single layer (work in batches) and sear 1–2 minutes per side until a deep golden-brown crust forms. Remove and rest briefly.

7. 7

   **Assemble the bowls:** Spoon a generous mound of rice into each wide bowl. Add a scoop of refried beans to one side. Fan 4–5 seared tongue slices over the rice. Spoon pico de gallo over the tongue, drape pickled red onion on top, and drizzle crema across the bowl. Scatter fresh cilantro leaves over everything and tuck lime wedges to the side. Serve with hot sauce.

SMS terms · Privacy policy · We never sell or share your number.