Puno-style ox tongue stew (Picante de lengua) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 146) by Martin Morales

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  • EYB Comments

    Ox tongue requires soaking for 5-6 hours. The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires cooking for 2.5-3 hours. Can substitute annatto seeds for achiote seeds, vegetable oil for groundnut oil, and red chillies and yellow peppers for amarillo chillies.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quinoa and cheese pudding (Pesque de quinna)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ox tongue requires soaking for 5-6 hours. The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires cooking for 2.5-3 hours. Can substitute annatto seeds for achiote seeds, vegetable oil for groundnut oil, and red chillies and yellow peppers for amarillo chillies.

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