The Panamanian Lengua Guisada recipe: is a slow cooked beef tongue recipe that’s both affordable and tasty. Beef tongue is a rarely used cut of meat and is often less expensive. This makes it an affordable method for home cooks to make tasty foods without breaking the bank. This standard recipe makes the meat melt in your mouth by cooking the tongue in a tomato sauce containing onions and garlic along with spices.
The stretching of ingredients in the Panamanian Lengua Guisada recipe is one of the key benefits. Since beef tongue is an inexpensive when compared with various other cuts of beef, you can make a big meal at a fraction of the price. This makes it ideal for feeding a family. When cooked, serve with plantains, yucca, or rice for a filling meal at a low cost.
Another advantage of the Panamanian Lengua Guisada recipe is that leftovers can easily be turned into other dishes. If you have extra, slice the tender lengua into sandwiches, tacos or stir-fries. Repurposing the leftovers lessens food waste and also raises the value of ingredients.
The Panamanian Lengua Guisada recipe is a comforting dish that is also a frugal option. Its versatility and the ability to whip up several meals from one recipe makes it to be an good way to cut costs while still obtaining delicious food.
Ingredients For the Panamanian Lengua Guisada Recipe
Sliced Beef Tongue
Diced Onion, diced
Diced Green Bell Pepper
Minced Cloves Garlic
Diced Tomatoes
Beef Broth
Red Wine
Worcestershire Sauce
Tomato Paste
Vegetable Oil
Salt
Black Pepper
Cumin
Dried Oregano
Cooking Instructions For the Panamanian Lengua Guisada Recipe
- Clean the beef tongue by rinsing it under cold water and removing any excess fat or gristle.
- In a large pot, bring 6 cups of water to a boil. Add the beef tongue and boil for 5 minutes.
- Drain the water and rinse the beef tongue under cold water.
- In the same pot, heat the vegetable oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté for 2-3 minutes until the vegetables are soft.
- Add the diced tomatoes, beef broth, red wine, Worcestershire sauce, tomato paste, salt, black pepper, cumin, and dried oregano. Stir to combine.
- Add the beef tongue to the pot and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, stirring occasionally.
- When the beef tongue is tender, remove it from the pot and let it cool slightly.
- Slice the beef tongue into bite-sized pieces and return it to the pot.
- Serve the Lengua Guisada hot, garnished with chopped cilantro and a side of white rice, beans, and sweet plantains.
5 Essiential Ingredients for Panamanian Food
Panamanian cuisine combines native, African, Spanish and Caribbean flavors. At the center of this are the ingredients that make up Panamanian dishes distinctive. Five basic ingredients in Panamanian food:
1. Culantro
One of the most important herbs in Panamanian cooking is culantro (sometimes mistaken for cilantro). Culantro has a distinctively strong, peppery flavor and is used in dishes like Sancocho (chicken stew) and Ropa Vieja (shredded beef). This leafy herb gives broths, soups and stews a deep, earthy flavor that distinguishes Panamanian fare from similar Latin American cuisines.
Culantro has a stronger aroma than cilantro and can withstand long cooking times; it is great for slow-cooked meals. It’s often served as a garnish or chopped into sauces and marinades and is a must in many traditional Panamanian recipes.
2. Plantains
Plantains are a starchy banana which can be prepared many different ways and are a popular component in Panamanian cuisine. They are eaten green (unripe) or yellow (ripe) to produce different flavors and textures. Green plantains are sometimes fried and flattened to make Patacones (a crispy, savory side dish with meals), while ripe plantains are sweeter and used in Tajadas (sliced and fried).
Many traditional dishes use plantains, whether mashed, fried, or boiled. Their adaptability permits them to be suitable for breakfast, snack foods and as a companion to main courses including fish, beef or chicken.
3. Yuca (Cassava)
Yuca (cassava) is a root vegetable used heavily in Panamanian food. Starchy and similar to potatoes in texture, yuca is boiled or fried. The most common use of yuca is in Carimaolas (deep fried yuca fritters stuffed with meat or cheese). Yuca is also boiled with sauces or mashed as a side dish.
It is a favorite ingredient for its mild flavor and versatility. Yuca was used by indigenous people for centuries and remains a staple in Panamanian food traditions, sometimes substituting potatoes in a number of food items.
4. Rice
Rice is a staple of Panamanian meals and it is served with virtually all meals. Rice is a staple in Panamanian homes, either in Arroz con Pollo (rice with chicken) or just cooked and served with beans. Panama’s tropical climate is ideal for growing rice; the grain is used in both everyday meals and special occasions.
Panamanians may season rice with various spices or mix with coconut milk and serve with stews or grilled meats. The simple rice balances the bold flavors of richer dishes.
5. Coconut
And coconut milk in particular is a staple in Panamanian coastal cuisine. Found mainly in Caribbean-style dishes, coconut milk lends spicing and a slightly sweet, tropical note to dishes like Arroz con Coco (coconut rice) and seafood stews. The use of coconut reflects Panama’s Afro-Caribbean heritage and proximity to the ocean.
Coconut oil can also be utilized for frying along with cooking and gives a subtle aroma and sweetness to foods. Whether in curries, rice dishes or desserts, coconut is a staple ingredient in Panama’s coastal areas reflecting its multifaceted culinary influences.
FAQ For the Panamanian Lengua Guisada Recipe
Q: What is the main ingredient in a Panamanian Lengua Guisada recipe?
A: The main ingredient in a Panamanian Lengua Guisada recipe is beef tongue, which is known for its tender texture when cooked properly. Beef tongue is cleaned and simmered for several hours until it becomes soft and easy to slice. It’s then added to a rich sauce made with ingredients such as tomatoes, onions, garlic, and bell peppers. The tongue absorbs the flavors of the sauce as it simmers, creating a flavorful and hearty dish. The slow cooking process is essential to achieve the right tenderness and flavor in the Panamanian Lengua Guisada recipe.
Q: How is the beef tongue prepared in a Panamanian Lengua Guisada recipe?
A: In a Panamanian Lengua Guisada recipe, the beef tongue undergoes a careful preparation process to ensure it’s tender and flavorful. First, the tongue is thoroughly cleaned and boiled in water with herbs such as bay leaves, garlic, and onions for about 2 to 3 hours, or until it’s tender. After boiling, the tough outer skin is removed, and the tongue is sliced into bite-sized pieces. These pieces are then cooked in a rich sauce made with tomatoes, onions, and spices, allowing the tongue to soak up the flavors. This process ensures the beef tongue becomes the perfect base for the Panamanian Lengua Guisada recipe.
Q: What are the common spices used in a Panamanian Lengua Guisada recipe?
A: A Panamanian Lengua Guisada recipe typically includes a variety of spices that enhance the overall flavor of the dish. Commonly used spices include cumin, oregano, and black pepper, which provide a warm and earthy flavor to the sauce. Garlic and bay leaves are often used to add depth and aromatic notes to the dish. Some versions may also include paprika or chili powder for a mild heat. These spices are combined with the tomatoes, onions, and bell peppers to create a savory sauce that complements the tender beef tongue in the Panamanian Lengua Guisada recipe.
Q: Can a Panamanian Lengua Guisada recipe be made in a slow cooker?
A: Yes, a Panamanian Lengua Guisada recipe can be adapted for a slow cooker, which is ideal for achieving the tenderness needed for the beef tongue. To prepare the dish in a slow cooker, the beef tongue is first cleaned and seasoned before being placed in the slow cooker with onions, garlic, and bay leaves. It’s cooked on low for 6 to 8 hours until tender. Once the tongue is fully cooked, it’s removed, the skin is peeled off, and it’s sliced. The slices are then returned to the slow cooker with the tomato-based sauce to simmer for an additional hour, allowing the flavors to meld together. This method makes the Panamanian Lengua Guisada recipe convenient and flavorful.
Q: What are common side dishes served with a Panamanian Lengua Guisada recipe?
A: A Panamanian Lengua Guisada recipe is often served with side dishes that complement its rich and savory flavors. White rice is one of the most common sides, as it helps to soak up the flavorful sauce from the guisada. Fried plantains, either sweet or savory, are another popular accompaniment, adding a different texture and taste to the meal. Some also serve the dish with beans or a simple salad for added freshness. These sides balance the hearty nature of the Panamanian Lengua Guisada recipe, making for a well-rounded and satisfying meal.
Panamanian Lengua Guisada
Equipment
- A large pot or Dutch oven to cook the beef tongue
- A small pot to boil the beef tongue
- A skillet to sauté the onions, garlic, and peppers
- A sharp knife to slice the beef tongue
Ingredients
Lengua Guisada - Beef Tongue
- 2 lbs beef tongue sliced
- 1 onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 2 tomatoes diced
- 2 cups beef broth
- 1 cup red wine
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 Tbsp vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ¼ tsp dried oregano
Lengua Guisada - Vegetarian Version
- 2 cups mushrooms or seitan sliced
- 1 onion diced
- 3 garlic cloves minced
- 1 bell pepper diced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 Tbsp olive oil
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
Instructions
- Clean the beef tongue by rinsing it under cold water and removing any excess fat or gristle.
- In a large pot, bring 6 cups of water to a boil. Add the beef tongue and boil for 5 minutes.
- Drain the water and rinse the beef tongue under cold water.
- In the same pot, heat the vegetable oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté for 2-3 minutes until the vegetables are soft.
- Add the diced tomatoes, beef broth, red wine, Worcestershire sauce, tomato paste, salt, black pepper, cumin, and dried oregano. Stir to combine.
- Add the beef tongue to the pot and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, stirring occasionally.
- When the beef tongue is tender, remove it from the pot and let it cool slightly.
- Slice the beef tongue into bite-sized pieces and return it to the pot.
- Serve the Lengua Guisada hot, garnished with chopped cilantro and a side of white rice, beans, and sweet plantains.
1 comment
I was pleasantly surprised by how much I enjoyed the Panamanian lengua guisada! The beef tongue was incredibly tender, and the sauce was rich and full of flavor.