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Lengua Nogada

Recipe courtesy of Carolina Rojas with Mi Diario de Cocina.

Featuring:
Rumba® Beef Tongue

Lengua Nogada Recipe Plated

Ingredients

  • Rumba® Beef Tongue (1 package)
  • 1 onion, cut in half
  • 1 cup whole walnuts
  • ½ teaspoon oil
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon flour
  • Salt and pepper, to taste
  • Parsley, for garnish
  • ½ cup chopped walnuts, for garnish

Instructions

  1. Place beef tongue in a pot. Add onion halves and season with salt. Cover with boiling water and cook covered over medium heat for about 2 hours until tender and tongue reaches an internal temperature of 160ºF.
  2. Remove from heat and let beef tongue cool in broth.
  3. Meanwhile, bring a small pot of water to a boil. Add walnuts and cook for 2 minutes. Drain walnuts and remove skins with a paring knife.
  4. Place peeled walnuts in a small pan with oil and cook over medium heat for about 3 minutes, stirring frequently.
  5. Combine walnuts and 1 cup cream in blender or food processor to make paste.
  6. Heat butter in a pan over medium heat. When melted, add flour and stir to blend. Stir in walnut mixture. Continue stirring constantly, while slowly adding about 1 cup broth from beef tongue. Season with salt and pepper. Cook until sauce is semi-thick.
  7. Place tongue on a cutting board and remove skin. Cut into thin slices. Arrange on a serving plate; cover with walnut sauce, parsley and chopped walnuts.