Lengua in Mushroom Sauce DIY Recipe (Step-by-Step instruction with photos)

I LOVE lengua (also known as pork tongue). It’s flavorful, it’s incredibly tender – it has everything I love about meat without any of the drawbacks. Unfortunately, it is INCREDIBLY tedious to prepare – not difficult, just time-consuming. So, I decided this would be one of my Sunday projects. Well, that day has come – presenting:

DELECTABLE DISH FOR THE DAY: LENGUA IN MUSHROOM SAUCE

DIFFICULTY: Easy, just tedious

SERVING SIZE: Good for 6 people (on its own!)

PREPARATION TIME: 5 hours

COOKING TIME: 45 minutes

 

INGREDIENTS FOR LENGUE IN MUSHROOM SAUCE

Pork tongue preparation

• 4 pounds Pork Tongue
• Water
• 1 onion, quartered
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 tsp peppercorn
• Salt

Mushroom sauce

• 1 can Cream of Mushroom Soup
• 8 ounces Button Mushrooms, sliced
• 2 cups Pork broth (reserved from boiling the tongue)
• All Purpose Cream, as needed
• 1 tbsp butter
• 1 Onion, diced

 

STEP-BY-STEP PROCESS TO COOK LENGUA IN MUSHROOM SAUCE

Step 1: Prepare the pork tongue

• Place pork tongue into a pot, then fill with enough water to cover. Place the pot over medium high heat and bring to boil for ~10 to 15 minutes. Skim the scum that floats on top, then drain the water and rinse the tongue and the pot well
• Return the tongue to the pot, and again fill with enough water to cover. Add 1 quartered onion, 4 crushed garlic cloves, 2 bayleaves, 1 tsp peppercorn, and salt. Over medium heat, bring the pot to boil, which will take ~10-15 minutes
• Afterwards, remove pot from the fire and transfer to an InstaPot. Let it simmer for ~4 hours (allot approximately 1 hour per pound). Add more water as needed during cooking so there’s sufficient water to cover the tongue
• Afterwards, check to make sure the tongue is cooked through and fork-tender. If yes, drain the liquid but reserve 2 cups – to be used for the mushroom sauce
• Allow the tongue to cool slightly then place in refrigerator until completely cooled. This will make it easier to slice the tongue. After 1 – 2 hours in the refrigerator, bring out the tongue and peel off the skin. Put back into the refrigerator until it’ll be used

Step 2: Prepare the sauce and toppings

• In a bowl, combine the cream of mushroom soup and 2 cups reserved pork tongue broth. Stir until well-blended and smooth

• Dice the onions and slice the mushrooms

• Bring out the pork tongue from the refrigerator and slice 1″ strips

Step 3: Cook the lengua in mushroom sauce

• In a wide pan (make sure it’s big enough for the lengua and mushroom sauce to cook well!), melt the butter.
• Add the mushroom then cook until slightly browned

• Add the onions and cook until softened, around ~5 minutes

• Add the pork tongue and cook, stir regularly for ~2-3 minutes or until lightly browned

• Pour in the diluted mushroom soup and stir until completely dissolved.

• Increase heat, bring it to boil, and cover the pan. This will allow the flavor to seep into the tongue. Stir occasionally to ensure the tongue and toppings don’t stick to the bottom of the pan. If you want a creamier soup, feel free to add all-purpose cream

• Once the sauce has started to boil, bring down the heat, but leave it cooking for ~10 minutes or until sauce has reduced and thickened to the desired consistency. Season with salt and pepper if needed

Step 4: Bon Appetit!