Recipe: Lengua de Res con Salsa Blanca y Champiñones
Dive into the heart of traditional Latin American cuisine with this delectable recipe for Lengua de Res con Salsa Blanca y Champiñones, a dish that showcases the tender flavors of beef tongue paired with a rich white sauce and sautéed mushrooms. This dish not only offers a delightful combination of textures and tastes but also serves as a comforting meal that is perfect for family gatherings or a special dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rumba Meats™ beef tongue | 1 package |
| Small onion | 1 |
| Milk | 1 cup |
| Butter | 50 grams |
| Flour | 2 tablespoons |
| Pepper | to taste |
| Salt | to taste |
| Mushrooms (approximately) | 1 cup |
| Additional butter for sautéing | 1 teaspoon |
| Merkén (optional) | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Varies |
| Protein | Varies |
| Carbohydrates | Varies |
| Dietary Fiber | Varies |
| Fat | Varies |
| Sodium | Varies |
Instructions
| Step | Instructions |
|---|---|
| 1 | Begin by placing the beef tongue in a large pot. Add the onion, cut into quarters, along with a teaspoon of salt. |
| 2 | Cover the pot and cook over medium heat for 2½ hours, allowing the flavors to meld and the tongue to become tender. |
| 3 | While the tongue is cooking, prepare the white sauce (salsa blanca). In a small saucepan, melt the butter over medium heat. Once melted, add the flour all at once, stirring vigorously to combine. |
| 4 | Gradually pour in the milk, continuing to stir until the mixture is smooth and free of lumps. This will form a creamy white sauce. |
| 5 | In a separate skillet, melt the teaspoon of butter over medium heat and sauté the mushrooms for about 3 minutes. Season with salt, then add them to the prepared white sauce. |
| 6 | Once the beef tongue is fully cooked, remove it from the pot and allow it to cool slightly on a cutting board. Carefully peel away the skin covering the tongue and slice it thinly. |
| 7 | Arrange the sliced tongue on a serving platter and generously cover it with the white sauce and sautéed mushrooms. |
| 8 | Serve your Lengua de Res with a side of fluffy white rice for a complete meal. For an extra kick, sprinkle some merkén on top, if desired. |
Serving Suggestions
This comforting dish is best served warm, accompanied by a side of fluffy white rice, which beautifully absorbs the creamy sauce. For an added flavor boost, consider garnishing with a sprinkle of merkén, a traditional Chilean spice blend that brings a delightful smokiness and warmth to the dish.
Tips
- Ensure that the beef tongue is thoroughly cooked; it should be tender and easy to slice.
- You can also experiment with adding herbs like parsley or thyme to the sauce for a fresh flavor twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it perfect for meal prep.
Experience the delicious comfort of Lengua de Res con Salsa Blanca y Champiñones—a dish that not only warms the heart but also celebrates the rich flavors of Latin American cuisine. Enjoy!
