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Bolivian beef tongue in chili sauce, also known as “Lengua a la Criolla,” is a flavorful and hearty dish that is popular in Bolivian cuisine. Here’s a recipe you can try, along with some tips and tricks to make it a success:

Ingredients:

• 1 beef tongue (about 3 pounds)
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 2 red bell peppers, chopped
• 2 tbsp vegetable oil
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth
• 1/2 cup white wine vinegar
• 2-3 tbsp chopped fresh parsley

Instructions:

1. Rinse the beef tongue and place it in a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to low and let simmer for about 2-3 hours, or until the tongue is tender.
2. Remove the tongue from the pot and let it cool slightly. Peel off the skin and discard it. Slice the tongue into bite-sized pieces and set aside.
3. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic and sauté until the onion is soft and translucent.
4. Add the chopped tomatoes and red bell peppers to the skillet and cook for 5-7 minutes, or until the vegetables are soft.
5. Add the cumin, paprika, oregano, salt, and black pepper to the skillet and stir well.
6. Add the beef broth and white wine vinegar to the skillet and stir well. Bring to a boil over high heat, then reduce the heat to low and let simmer for about 15-20 minutes, or until the sauce has thickened.
7. Add the sliced beef tongue to the skillet and stir well to coat it with the sauce. Let simmer for another 10-15 minutes, or until the beef tongue is heated through.
8. Sprinkle the chopped parsley over the top of the beef tongue and serve hot with rice or potatoes.

Tips and Tricks:

1. Choose a high-quality beef tongue: Look for a beef tongue that is fresh, moist, and has a smooth texture. A high-quality beef tongue will be more tender and flavorful.
2. Simmer the tongue slowly: Simmering the beef tongue slowly over low heat will help make it more tender and flavorful. This will also make it easier to peel off the skin.
3. Use a flavorful broth: Using a beef broth with a rich and savory flavor will enhance the overall flavor of the dish.
4. Adjust the spices to taste: The amount of spices called for in the recipe can be adjusted to taste. You can add more or less cumin, paprika, or oregano depending on your preference.
5. Serve with traditional sides: Lengua a la Criolla is traditionally served with rice or potatoes, which help absorb the flavorful sauce. You can also serve it with a side of salad or vegetables for a complete meal.

Here are some additional tips and tricks for making Bolivian beef tongue in chili sauce:

6. Add more chili for heat: If you prefer a spicier dish, you can add more chili to the sauce. You can use hot chili peppers or chili powder, depending on your preference.
7. Use a food processor: If you want a smoother sauce, you can use a food processor to puree the onion, garlic, tomatoes, and red bell peppers before cooking them. This will create a smoother texture and help the flavors blend together.
8. Add a touch of sweetness: To balance out the heat and acidity of the sauce, you can add a touch of sweetness. Some popular options include adding a tablespoon of brown sugar or honey to the sauce.
9. Marinate the tongue overnight: For even more flavor, you can marinate the beef tongue in the sauce overnight before cooking it. This will help the flavors penetrate the meat and make it even more tender.
10. Garnish with fresh herbs: Adding fresh herbs, like parsley or cilantro, to the dish before serving will add a bright and fresh flavor. You can also add a squeeze of lime juice for a citrusy kick.