Greet the holidays with an extra creamy, mushroom-filled lengua dish. This beef tongue recipe is a classic recipe made even more delicious with the addition of more mushrooms into the sauce. We used shiitake, oyster, and button mushrooms for their earthy familiar flavors but if you've got more time on your hands, fresh or canned mushrooms when sauteed in garlic and butter until golden brown will bring out its flavor even more.
If you're short on time, tenderize and freeze the lengua days ahead of when you need it. Just thaw and slice when ready to cook. Another shortcut you can use for the creamy mushroom sauce is by using a condensed can of cream of mushroom soup. Add even more mushrooms as desired to bolster its flavor even more.
Making lengua for the holidays can be daunting but take a breath and know that your efforts in creating this classic Noche Buena dish will be worth it once you and your friends and family take a bite.
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Here's the recipe so you can get ready for the holidays:
Here are more ideas and some help planning the Christmas feast so you can be prepared the earlier, the better: