Lengua Con Hogao

Tongue with hogao sauce

The tongue  is another commonly used part of the animal throughout the world.  Hogao is a Colombian condiment that is widely used with many dishes.  A sheep tongue is only large enough for a small taste, however a cow tongue is large enough for a meal.

 

Preparation Time: 15 minutes

Boiling time: ½ hour

Frying time: 6 minutes

 

Cooking utensils:

Bowl

Spoon

Pot

Dutch-oven

 

Ingredients:

Tongue

Salt – 1 teaspoon

Hogao

Olive oil

Tomato, diced – 1 cup

Onion, diced – 1 cup

Garlic finely minced – 1 teaspoon

Cilantro, finely chopped – 2 tablespoons

Salt – to taste

Pepper – to taste

Rinse the tongue and boil it in salted water for 45 minutes.  Cool the tongue and scrape the white layer off the top of the tongue. Slice the tongue into ½ “ slices.

While the tongue is cooling make the hogao.  Saute the onions until translucent, add the garlic and stir in well, add the tomatoes and stir in well.  Simmer this mixture for a few minutes to let the liquids reduce.  Add the cilantro, salt and pepper and cook for a minute longer.  Set this aside.

Melt some rendered fat in a small Dutch-oven.  Place the sliced tongue in and heat for a few minutes flipping the slices over once. Add the hogao and allow to simmer for a few minutes longer.  Serve hot.