Paleo Stir-Fry (Chicken, Shrimp and Vegetables)





I really wish I had written the recipe down or had typed up this entry the day after I had made this dish.  I am going to try my best to redo the recipe based on the pictures that I took.  PaleoJoe and I had made this dish on Wednesday last week and it only took about 30 minutes to make.  Since I didn’t write down the recipe all of the measurements will be guesstimates so please use the minimum amount of seasoning and then add more at the end when everything has been cooked.  The noodles used in the dish were made from Sweet Potatoes.  So yes, this is Paleo friendly.  I haven’t had these noodles before, just the shirataki, but these were great!




1 bag of sweet potato noodles (You can find them at your local Asian market.  Shirataki or Konjac Noodles will work just as well.  Just make sure there’s no tofu or sugar added if you are Paleo Friendly.)

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1 lb. Shrimp (Peeled and De-veined)

1 lb. of chicken breast (cut into large chunks.  Try to make them all the same size so that they cook evenly)


1 chinese egg plant (cut into chunks)


1 small onion (cut into chunks)

2-3 stalks of green onion (diced)

2-3 cloves of garlic (minced)

1 carrot (peeled and shredded)


5-6 large shiitake mushrooms (sliced)


2-3 handfuls of mung bean sprouts


2 sweet gypsy peppers (I had them leftover from my FullCircle box and I didn’t want them to go bad.  Gave it a nice kick.  Optional.)

Seasoning (Tamari or Soy Sauce, salt, pepper, powdered/fresh ginger, white vinegar, Mirin, or even sesame seeds.  Entirely up to you what you want to put in it.  If this is your frist stir-fry then go with the first 3 ingredients.)



1.  Get a large pan or pot and soak your noodles.  Put on stove and bring water to boil.  Turn down heat so that the water is simmering.


2.  If your veggies aren’t prepped yet, then please get to preppin’!  Otherwise, get a wok and preheat it to medium high heat with coconut oil.

3.  Put eggplant and onion.  Cook for 5 minutes.


4.  Add peppers.



5.  Add chicken and cook 5-7 minutes.



8.  Add the rest of the vegetables except the mushrooms.  Cook 3-5 minutes.



9.  Add shrimp and cook until they are pink.  About 5-7 minutes.

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10.  Add mushrooms and cook for about 3 minutes.



11.  Check your noodles.  They should be soft.  Taste one.  Should be similar to spaghetti where it’s flexible, soft, but not mushy.  Get a colander and put it in your sink.  Take your noodle pot to sink, and dump noodles into colander so that the water will drain.  You can also take tongs and transfer the noodles from the pot to the wok if that’s easier for you.


12.  Mix noodles and veggies.  Season your dish with salt, pepper, etc.  Taste and if you think it needs more then add some more.

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13.  Transfer food to a dish and ENJOY!


You can easily make this a vegetarian or even vegan dish by opting  out of the chicken and shrimp.  You can also put in any number of vegetables into this dish.  Perhaps some baby bok choy, zucchini strips, etc.  Have fun with it!  Experiment.  Recipes aren’t set in stone.  They’re more like guidelines.  Make it your own.  🙂


Pork Heart

I am very excited about the upcoming dishes.  Last week I picked up a bunch of different organs at my local market.  Not the mainstream market of course, but a market nonetheless.  As you can see from the picture I have a bunch of different organs to experiment with.


I feel like a mad scientist when I say that.  😛

I am especially excited about the brain which is on the bottom left.


HA!  I couldn’t help myself.  I really couldn’t!

So for this dish, I prepared the pork heart.  I guess you can call it a stir-fry, but you can easily turn it into a stew if you had a couple of hours and a crock-pot.   More on that later.




2 pig hearts (About 1.5 to 2 pounds. Trimmed of nerves, sinew, and cut into large cubes.)


1 carrot (peeled and diced)

1/2 small onion (diced)

2 strips of bacon (diced)

2-3 cloves of garlic (minced)

1 large tomato (I used an heirloom tomato and diced it up)

Salt and Pepper

2-3 tablespoons of butter


1.  Heat up your skillet/frying pan on medium-medium high heat and add bacon.  Cook bacon for about 3 minutes and add all veggies but the tomato.  Cook for another 5 minutes.


2.  Add tomato and stir.  Season with salt and pepper and turn heat to low.  Cook for another 5 minutes.


I know, I didn’t quote finish dicing up the tomatoes in this pic, but you get the idea.

3.  In another pan, heat on medium high and add heart and butter.  Saute’ until golden brown on the outside and slightly pink in the middle.  You want it to be medium rare.  If you overcook it, it will be tough and kind of rubbery.


4.  Once everything is cooked, serve it in a dish and ENJOY!



I’m sure if you dice up the heart and cook it in a crock pot for a couple of hours it will come out just as delicious.  Just make the sauce separate since it’ll only take about 10-15 minutes to make.  Last minute I added fresh basil and it was delicious.  You can also opt out of cooking the tomatoes and just leaving them fresh for added flavor and texture.

Paleo Friendly Kabobs

I am all for easy recipes.  I’m a busy mom of two kids who can sometimes drive me up the wall.  I love them.  🙂

I’m also an active person, and when I complete a workout at the gym or just come back from a long run I need food!  I’m starving!  I can’t wait 1 hour, 2 hours or 3 hours for my food to be prepped and cooked.  I’m hungry now!  You know what’s a quick and easy recipe?  Kabobs.

It’s Paleo friendly, it’s healthy, and it’s quick!

For this particular kabob I had the following ingredients:


Bell Pepper, Linguica, Onion, Shrimp and Scallops.  What’s not pictured is bacon.   At the last minute I decided to wrap the scallops in bacon because… well…  bacon is delicious.  😛

Threw it on the grill for a couple of minutes…



POW!  Delicious!!  You can add mushrooms, tomatoes or zucchini if you want.  DEE-LISH!

Notes:  The linguica is already cooked so all you are doing is heating it up.  The veggies and shrimp will take about the same amount of time to cook which is 2-3 minutes.  You will know when the shrimp is cooked by the pink outer skin.  The bacon wrapped scallop will take a bit longer.  You will know when the scallop is cooked when it is opaque.  This takes about 5 minutes for the large sea scallop and about 2-3 for the smaller bay scallops.

A little note abut the skewers…  I have heard that it is better that you soak the bamboo skewers in water for 20-30 minutes so that they don’t burn.  I’ve done that.  Still came burned off though not as quickly as if I hadn’t soaked them.  Don’t want to deal with burnt bamboo in your mouth then I would recommend purchasing the metal skewers.  I reckon it’s Earth friendly.  Just make sure to store them where you won’t be able to stick your hand in the drawer and stab yourself.  Bleeding is not cool…

So as you can see from the various recipes that I’ve posted, the Paleo diet isn’t just meat meat meat.  There’s lots of variety and delicious food to be had.  Just as long as it is fresh, preferably organic and preferably grass fed/pasture raised/wild.  Yes, I do have dairy but it’s raw and unpasteurized.  I’ve read articles this past week of people bashing the paleo diet and that it’s just a fad diet.  It’s really not.  It’s about eating fresh food.  It’s about cutting out the processed foods and sugars.  It’s about eating healthy.

Do I miss grains?  Yeah, but then I think about my Dad and his battle with diabetes.  How he has to check his sugar levels many times throughout the day to make sure it’s at a safe level.  How he has to take medicine when that level is too high.  How he has to watch his bread and sugar intake.  That’s just not for me.

Eat CLEAN party people!  If you need help with that let me know.  I an more than willing to help.  Happy Friday!


Paleo Spaghetti

This would be the second time that I’ve made this spaghetti.  I don’t remember exactly where I had found out about spaghetti squash, but when I had bought it the first time I thought it was super cool.  This dish is Paleo friendly, it satisfies the craving for this comfort food, and it’s pretty filling.

This past weekend I had made a Stuffed Portobello Mushroom, and I had saved half of the meat mixture for the spaghetti sauce.  So if you follow me and the pictures look a little familiar then that’s where you know it from.  The only difference is that I moved the meat from a skillet to a sauce pot and added tomatoes.  The sauce, once it simmered for an hour or two was stored in the fridge for about two days.  A couple reasons why I did that:

1.  It was getting pretty late by the time we had finished cooking the last of our food for our weekly meal prep.

2.  I forgot to prepare the squash.

3.  Letting the sauce sit overnight or even two days will enhance the flavor.  The sitting period marries all of the herbs and spices and brings them together.  Making the sauce more flavorful and delicious.  Try it!

Anyhoo, making the sauce and baking the squash is very very easy.  If you prefer even more quick and easy recipe, or perhaps you want to go the vegetarian route you can opt out of the meat.  You can go even quicker by just purchasing a jar of pre-made spaghetti sauce at your local grocery store.  But where’s the fun in that?

What I didn’t get a chance to do was add more vegetables to the sauce.  Whenever I make spaghetti for my kids I like to shred up carrots and zucchini and add it to the sauce.  I’ll even add bell peppers and mushrooms if I have it on hand.  I always feel like the kids don’t eat nearly enough vegetables, and so if you can sneak in the veggies without them knowing AWESOME!  The carrots will add a little sweetness to the sauce, and being Filipino I like it a little sweet.  Growing up, whenever my Mom made spaghetti she always added a handful or two of sugar at the end.  Shredded carrots are much healthier for you than sugar.

On with the recipe!  I’m going to write it as if I were making it my usual way.  So everything will be cooked in a large sauce pan (just ignore that skillet in the pictures) and I’m going to add the extra vegetables, but those are optional just like the meat.  Just read the recipe first, take out what you don’t like and put in what you like.  Recipes are like guidelines anyway.  Except when you’re baking.  😛  Most measurements are guesstimates as I don’t really measure when I cook.  I kind of just throw it in there.  So please season your dish a little bit and once it’s complete you can add more to your liking.  You know what you like anyway.




1/2 pound of grass fed ground beef

1/2 pound of ground Italian sausage

1/2 onion, diced

2 slices (or more!!) of bacon, diced

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1-2 tablespoons of minced garlic

1 – 15 oz. can of organic tomato sauce

1 – 15 oz. can of organic diced tomatoes

1 – 6 or 8 oz can of organic tomato paste.


** Veggies (If you want to sneak veggies into your sauce for the kiddos, or just so you can have more veggies in your diet I would recommend shredded carrots, shredded or chopped zucchini, sliced mushrooms, diced bell peppers, black olives, etc.  Amounts will vary depending on how much sauce you are making.)

** Grated parmesan cheese (I like to add about 3-4 handfuls of parmesan cheese into my sauce while it’s cooking.  Also tasty after it’s all cooked.)

**  Fresh Basil, Oregano and Italian Parsley (If you have some on hand then grab a small handful of each, chop it up finely and add it to the sauce.  I know that the sausage should have some of those herbs in it, but it can’t hurt to add more!  Oh and if you have dry then add about 2-3 tsp of each.  Then add more, after you’ve tasted the sauce, to your liking.  Another thing about dried herbs and spices, they have a shelf life of about 2 years if it’s not already printed on the container.)

Salt and pepper to taste

1 – spaghetti squash (weight will vary depending on how much spaghetti you want to make.)



1.  Preheat oven to 375 F.

2.  Cut your spaghetti squash in half.


3.  See those seeds?  Scrape them out.


4.  Oil up a baking sheet with EVOO or coconut oil or butter, whatever you like, and place the squash cut side down.


5.  Pop it into the oven and let cook for 45 minutes.  Stab it with a fork and if it goes in easy then it’s cooked.  If not, add another 10-15 mins and check again.

6.  While the squash is baking, take a large sauce pot and heat it on medium high heat.  Add ground beef.  Let it cook for about 5 minutes.

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7.  Add sausage and cook for 5 minutes.  Don’t forget to stir!


8.  Add diced bacon and cook another 5 minutes.


9.  Add veggies and cook for yet another 5 minutes.

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10.  Add tomatoes, herbs, and cheese.  Stir and when it comes to a boil, turn the heat to low and let it simmer.  Stir it every now and again just to make sure the bottom doesn’t burn.


11.  Squash is done I hope.  Take it out of the oven.


12.  When the squash isn’t too hot to handle, use a spoon or a fork to scrape out the spaghetti.


13.  Top it with your sauce and ENJOY!!

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Grilled Rock Cod and Roasted Vegetables


Here’s lookin’ at you kid…

What started out as a quick run to the store for coconut water ended with a plethora of delicious fruit, a stock up of miscellaneous new organs to try, and a whole rock cod.  When I go to the grocery store, I usually have a list in mind.  I don’t grab a shopping cart because I know that if I do, I will add things to the cart that I didn’t necessarily need at the time, but what an awesome deal!  I didn’t mean to get all that stuff yesterday, but when I saw that there was jack fruit for sale I was a goner.  I’ll make a post on jack fruit tomorrow.  I plan on cutting it open tonight.

Anyhoo, in the back of the store is a fish department where they have all kinds of fresh wild caught or farm raised fish.  What I love about going to stores like the one from last night, is that they have no problem cleaning and/or cooking the fish for you while you go about your business and finish shopping.  I didn’t get the fish cooked at the store because they use some kind of vegetable or canola oil and that’s not very Paleo friendly.

When choosing fish you want to make sure that it’s as fresh as possible.  You can ask the guy behind the counter (if it’s not too busy) and they are more than willing to help you out.  If the guy/gal looks busy then try this:

1.  The eye of the fish needs to be clear.  The clearer the eye, the fresher the fish.  If it’s cloudy or dull, it’s still okay to eat, but again…  fresher is better.

2.  How does the fish look?  Is it shiny?  Does it look clean?  They say not to judge a book by its cover, but in this case pick the prettiest looking one.

3.  Smell.  Does it smell like fish?  It shouldn’t.  Freshwater fish shouldn’t smell at all and if you’re buying one that’s from the ocean then they should smell a little briny.  If it stinks, don’t buy it.  If you buy it anyway and you cook it, it’s still gonna be stinky, and now your home will smell even more.

If you’re unsure then ask the guy/gal behind the counter and they should help you out no problem.

The fish that I picked last night was a beast!  Frickin’ HUGE!!  I would say about 2 feet long and weighed in at about 4 pounds.  Thank goodness PaleoJoe likes fish, because I like fish too and I had lived with someone that didn’t like it and so I didn’t get to have many fish dishes.  I’m Asian…  I needs seafood!  We had the guy scale, clean, and butterfly it.  PaleoJoe’s Mom doesn’t like the smell of fish and so to keep her happy we grilled it outside on the gas grill.  You can cook it over coals or wood if you have that kind of grill.  As a side dish we went with a random mix of vegetables:  Asparagus (grilled), Onions, Zucchini and Yams (Roasted).  The recipe is as follows:




1 whole rock cod About 4 pounds, gutted and scaled  **See note at bottom of page.


1/4 to 1/2 cup of melted butter (we use raw unpasteurized butter)

1 small lemon (You’re going to squeeze the juice out.)

2 tblsp of minced garlic

1 tblsp of freshly minced basil

Mixed vegetables (You’re going to throw them in the oven to roast while you prep the marinade so pull what you like.)

2-3 tblsp of extra virgin olive oil/coconut oil/butter (entirely up to you what you want to use.  I used EVOO)

Salt and Pepper



1.  Preheat oven to 400 F.

2.  Oil your baking sheet.

3.  Prep your veggies and arrange on baking sheet.  Season your veggies with salt and pepper.  As much or as little as you like.


4.  Pop that tray in the oven and leave it in there to cook.  Should be about 20-30 minutes or until your veggies are at the desired tenderness.

5.  Preheat your grill to high.

6.  Unwrap your fish and if the wrapper is large enough to accommodate the fish then cool!  If not, place it on a baking sheet or some kind of tray.  Hopefully you got it butterflied.  You’re going to have it skin side up.


7.  Grab a bowl and melt your butter.


8.  Add garlic.


9.  Add basil.


10.  Add lemon juice. and mix!

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11.  Use a pastry brush to spread the butter all over the fish.  Make sure you save some for the other side.  You will spread it on while it’s on the grill.

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12.  Season your fish with salt and pepper.

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13.  Let your fish sit in the marinade for a bit.  While you’re waiting wash your asparagus, drizzle some olive oil, and season with salt and pepper.


14.  Throw those stalks on the grill for 3-5 minutes or until desired tenderness.


15.  You may now proceed to cook your fish.


16.  Place the fish on the grill skin side down.

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17.  Brush the marinade on the other side of the fish and then season it.

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18.  Leave it on to cook for 8-10 minutes.  Flip!


I do not condone flipping the fish by hand because you might get burned, but since the Mr. did in this picture I have to type a warning/disclaimer.  Please use tongs or a spatula.

19.  Let the fish cook another 8-10 minutes on this side.  Please note that temperatures will vary.  Your fish is done cooking when the meat can be a easily flaked when pushed with a fork.  If it doesn’t do that then cook it longer.



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20.  By now, everything has finished cooking at the same time (well except for maybe the asparagus since it was cooked rather quickly on the grill).  Dig in and ENJOY!!


**If you want to get a smaller fish you can.  It just won’t take as long to cook.  I would say 3-5 minutes.  Again, just prick it with a fork and if the meat is easily flaked then it’s done cooking.  If not, add more cook time.

Stuffed Portobello Mushrooms

Always trying to be creative with our food.  You can easily get bored if you’re always cooking the same thing every day and night.  Change things up a bit.  Do some research on the internet and see if there’s a dish out there that you haven’t tried yet, it sounds interesting, and just go for it.  If it comes out terrible, then you know that that particular dish just isn’t for you.  If it comes out amazing then SCORE!  Add that recipe to your book and see if you can improve upon it.

For dinner yesterday, PaleoJoe and I made Stuffed Portobello Mushrooms.  We had some grass fed ground beef in the freezer and rather than making a meatloaf or a burger, we wanted to try something new.  I got my google on and found this recipe:

It sounded amazing, but we didn’t have all of the ingredients, so this is our adaptation of the above recipe.



4 large portobello mushrooms

Olive oil

1 pound grass fed ground beef

1 pound German Bratwurst Pork Sausage (or any sausage you so choose. we had the butcher take it out of the casing.)

2 slices of bacon (diced)

2-3 tablespoons of minced garlic

1/2 onion – diced

Mixed veggies (We had a small container of mixed diced veggies that I had cut up for when we make pizza. There was green onions, bell peppers, white mushrooms and black olives)

1/2 cup of shredded cheese (There was Mozzarella and Mild Cheddar)

3-4 tablespoons of shredded parmesan cheese



1. Grab a skillet and put about 2 tablespoons of olive oil and turn the heat to medium high. Once preheated, add ground beef and cook for 5 minutes.
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2. Add sausage and cook for 5 minutes.
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3. If your bacon isn’t sliced and diced up already then take the time to do it while you’re waiting for your meat to cook.
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4. Add the bacon to the skillet and cook for 5 minutes:
5. Wash your mushrooms and snap off the stem. Let them sit on a plate/colander to dry.
6. Add veggies and cook for 5-7 minutes.
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7. While your meat stuffing is cooking, the mushrooms should be pretty dry. Rub olive oil onto your mushrooms. Season with salt and pepper.
8. By now, everything should be cooked. Using a slotted spoon, scoop the stuffing into a bowl. Make sure you let that grease drip off before putting into the bowl. Use this time for the stuffing to cool down to preheat your BBQ
9. Your stuffing should be cooled down a bit. Add the cheese and mix. The cheese will bind the meat stuffing together so that if your mushroom should fall over (hopefully that won’t happen) you can easily put it back together with little or no mess.
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10. Evenly distribute the stuffing between the 4 mushrooms.

11. Hopefully, your grill is ready. Place the mushrooms on the grill (please ignore the tri-tip in the picture. We were killing two birds with one stone and meal prepping since the BBQ was going.) Place cover on the grill and let cook for 5-10 minutes.
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12. When cook time is complete, carefully take the mushrooms off the grill, serve and ENJOY!!

Lengua… Tongue… Cow/Beef Tongue…

Lengua.  Tongue.  It is the scariest looking piece of meat that I have encountered in person.  It’s intimidating to think that I could cook something like this and make it edible.  I had first heard about lengua when I was in high school.  I found out that there is more to Mexican food than Taco Bell, and was introduced to an amazing place called a Taqueria.  What is this magical place filled with delicious smells?  I had no idea.  Again, Taco Bell was the only place I had heard of that was serving “Mexican” food and I seriously thought that the tacos and burritos there were delicious.  Boy was I WRONG.

I started with a simple taco with beef (or perhaps it was chicken?) and I was forever changed.  I was now a Mexican food snob and would never (unless I was drunk) step foot inside another taco bell ever again.  THIS was real Mexican food.  There were other things on the menu, most in Spanish, that I had no idea what they were, but would eventually try as the years passed.

Let’s fast forward to the Spring of 2012.  I still hadn’t tried lengua.  I knew what it was because I took Spanish in high school, but the thought of eating tongue?!  Really?!  I had no idea what it tasted like, and if I had asked the person behind the counter their opinion they were gonna say, “It’s good!”  OF COURSE they’re going to say that!!  So I didn’t try.  I finally gave it a go and WOW!  Tender and moist and full of flavor!  To be honest, you don’t see the tongue hanging from the window like a duck on a hook.  It’s chopped up into bite-size pieces and placed neatly on a corn tortilla, or wrapped up lovingly with beans and rice and other such nonsense.  If no one told you what it was, you would think it was beef.  Technically it IS beef, but you get what I mean.

Fast forward to today and this would be the second time that I have made lengua.  Please note that it takes about 2-3 hours to cook so if you are planning on having this for dinner, I suggest you either crock pot it in the morning or start dinner prep early.  I haven’t tried tongue when it has been under cooked so I can’t tell you what it tastes like.  Chewy perhaps?  All I know is that a slow fully cooked tongue is tender.  It also takes on the flavor of your sauce or spices.  DEE-LISH!!  Can I also say, that this entire meal was about $10 total and can feed about 4 people.  Just sayin’… So here is my recipe for:



Can be turned into a stew or a lettuce wrap.  See pics below.

Ingredients for Lengua:

1 – 2 pounds of tongue

4 whole garlic cloves (Smash em!)

1 medium onion (cut into 1/8’s)

1-2 tsp of whole black peppercorns

Beef Boullion or Beef Stock

Optional:  Add a bay leaf.  I didn’t have any on hand, but it just gives it that much more flavor.

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Ingredients for Roasted Pepper Sauce:

2 – Poblano Peppers

3 – Gypsy Sweet Peppers

4 – Garlic Cloves (minced)

1 large onion (cut into 1/8’s)

1 can of diced organic fire roasted tomatoes

Seasoning (Please see pictured.  Use whatever seasoning that you like.)

Optional:  Want a hotter sauce?  How about some fresh jalapenos?  Habaneros?  Ghost Chili?  I’m not that adventurous with spicy foods, but if you are then have at it!  I read somewhere that spicy foods boost your metabolism.  🙂

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1.  I threw my peppers into the toaster oven at 350 F.  No preheating, just threw em in there.  Keep an eye on them and don’t forget to turn them every so often.

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2.  Take your tongue out of the package and give it a good rinse.  Then put it in a pot large enough to fit the tongue as well as cover it completely in water/beef stock.  Add all lengua ingredients to the pot.  BTW…  I used 5 cups of water, so I used 5 tsp. of the beef boullion.

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3.  Place the pot on the stove, place lid, turn it to high heat, and let it come to a boil.

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4.  Once it’s boiling, turn the heat down until it simmers and then leave it alone for 2-3 hours.

5.  Sauce!  Preheat your sauce pan on medium to medium high heat with some coconut oil.  Once at temperature, add onions and cook about 5 minutes.

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6.  Add garlic and fire roasted tomatoes.

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7.  Hopefully by now the peppers are done.  If not, turn the heat to broil and again…  keep an eye on them.  About 3-5 minutes.  Take em out!

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8.  Carefully peel the peppers and seed them.

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9.  Now you can cut them into strips or you can dice them up.  Entirely up to you how big you want the pepper pieces.  I cut strips and then added them to the tomatoes.

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10.  Mix everything together, and add seasoning.  Turn heat to low and let it simmer for a bit.

11.  Time elapses and your tongue is cooked!!

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12.  Carefully take the tongue out of the pot and place on cutting board to cool down.

13.  I like to take the water from the tongue pot and pour some into the sauce pot.  Ah flavor…

14.  Once your tongue has cooled down enough for you to touch, you’re going to have to peel it.  Please see pictures.  Note:  The longer you cook the tongue, the easier it is to peel.

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15.  Now that your tongue is peeled you can slice it up however you like.

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16.  I cut it into large chunks and then added the meat to the sauce.

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17.   You can either add more water from the pot that you cooked the tongue in to make it a stew:

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Or you can serve it on a lettuce leaf, chop up some fresh cilantro, and now you have a Lengua Lettuce Wrap!

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It is optional if you want to add the meat pieces to the sauce.  You can always add it later especially if it’s super spicy and the person that you’re sharing with, if you’re sharing, isn’t all that into spicy food.  Entirely up to you.  If you have any questions let me know.  ENJOY!!