Bolivian Ají de Lengua (Spicy Beef Tongue Stew) with Chuño and Rice

Place the beef tongue in a large pot, cover with water, add 1 tablespoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours, or until very tender when pierced with a fork. Remove tongue, reserving 1 cup of the cooking liquid. Once cool enough to handle, peel off the outer membrane and discard. Slice the tongue into 1/4-inch thick pieces.

While the tongue cooks, rehydrate the chuño by soaking it in cold water for at least 4 hours, or overnight. Once rehydrated, peel and cut into bite-sized pieces.

In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped white onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic, ají panca paste, diced red bell pepper, cumin powder, and dried oregano. Cook for 5 minutes, stirring frequently, until fragrant and the paste darkens slightly.

Add the sliced beef tongue, reserved cooking liquid, and beef broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes to allow flavors to meld.

Stir in the diced carrots, peas, and rehydrated chuño. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender and the sauce has thickened slightly.

Taste and adjust seasoning with salt if needed. Serve the Ají de Lengua hot, accompanied by fluffy white rice and garnished with fresh chopped parsley.