Seasoned Lengua Picante

A very tender, flavorful cut, made even better with the spicy sauce.

PREP TIME25 mins
COOK TIME45 mins
TOTAL TIME1 hr 10 mins


  • 1 Creamery Creek Angus beef tongue
  • 1 teaspoon of oregano
  • 2 ½ teaspoons of salt 
  • 1 ½ teaspoons of pepper 
  • 2 qt water to boil tongue
  • 2 tablespoons of butter
  • 1 large onion, cut into strips
  • 3 cloves of garlic, crushed
  • 2 large bell peppers, cut into strips
  • 1 large carrot, sliced
  • 6 large tomatoes, cut into cubes
  • 1 cup tomato sauce
  • 1 ½ cups of water
  • 3 sprigs of fresh cilantro
  • one small hot pepper  


  • Boil the tongue until it is tender throughout but still firm, having added the oregano, a teaspoon of salt, and a teaspoon of pepper to the boiling water. Cool to room temperature.
  • Remove the tongue from the water (reserve water and set aside for later) and peel the skin off the tongue (discard skin). Cut tongue into fine strips.
  • Heat the oil in a cooking pan over high heat. Add the tongue slices and brown. Remove from the pan.
  • Lower heat to medium and add the onion. Cook and stir until the onions become translucent. Add the garlic, bell peppers, carrots, hot pepper and cook and stir for a minute. Add the tomatoes and tomato sauce. Cover and cook over low heat until the tomatoes are soft.
  • Add water that you had set aside and simmer until it is reduced to a thick sauce.
  • Return the tongue slices back to the pan. Mix well and cook for a minute.
  • Stir in cilantro leaves and season with salt and pepper to taste.