Lengua a la parrilla, a Colombian offal classic, is made by pressure-cooking beef tongue until tender, peeling its skin, marinating it with cumin and lime, and finishing it briefly on the grill. Peeling the skin calls for a steady hand.
Put the beef tongue in the pressure cooker with the onion, bay leaf and black pepper, cover with plenty of water and cook over low heat for 35 minutes.
Remove the cooked tongue from its liquid and peel off the skin with a knife while it is still hot; this step calls for skill, as the skin is much harder to remove once cool.
Slice the peeled tongue 1 cm thick and marinate it with olive oil, cumin, lime juice and salt for 10 minutes.
Grill the slices on a barbecue or grill pan for 3 minutes per side, 6 minutes total, and serve hot.
Peel the tongue while it is still hot; once it cools the skin sticks to the meat and becomes much harder to remove. Contains no listed allergens.
Dili kabuğundan soymak tarifte yazdığı gibi kolay olmadı, sıcakken bile elimde kaydı ve 10 dakika yerine neredeyse 20 dakikamı aldı; ustalık gerektiren bir adım olduğu doğru ama süre biraz iyimser yazılmış.
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