Name: Bolivian Lengua Stew with White Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz beef tongue; 2 tbsp white rice; 0.5 cup green peas; 0.5 cup carrots; 0.5 cup red onion; 2 cloves garlic; 1 tbsp aji panca paste; 0.5 cup beef bone broth; 0.25 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Bolivian Lengua Stew with White Rice

Tender beef tongue slow-simmered in a rich, aromatic aji panca sauce, served alongside fluffy white rice and vibrant garden vegetables for a deeply comforting meal.

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NUTRITION

Protein

31.6g

Fat

25.6g

Carbs

56.1g

SERVINGS

1 serving

INGREDIENTS

4 oz beef tongue

2 tbsp white rice

0.5 cup green peas

0.5 cup carrots

0.5 cup red onion

2 cloves garlic

1 tbsp aji panca paste

0.5 cup beef bone broth

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
In a large skillet, heat the extra virgin olive oil over medium heat and sauté the diced red onion, carrots, and minced garlic until the vegetables are softened and fragrant.
2
Stir in the aji panca paste and cook for 2 minutes, allowing the smoky aroma to develop and coat the vegetables.
3
Add the sliced, pre-cooked beef tongue to the skillet and season with sea salt and black pepper, tossing to incorporate the spices.
4
Pour in the beef bone broth and add the green peas, then reduce the heat to low and simmer for 15 minutes until the sauce has thickened and the tongue is exceptionally tender.
5
Serve the lengua stew hot over a bed of fluffy white rice and garnish with fresh chopped parsley for a bright finish.