Pastel de Lengua
1 whole 3 pound lengua, cooked and diced
4 tablespoons olive oil
1 head garlic, minced
1 big onion, chopped
6 chorizo de Bilbao, sliced 1/4"
1 tablespoon salt
freshly ground black pepper
3 tablespoons paprika
2 bay leaves
2 cups frozen sweet peas
3 cups fresh button mushrooms, cut in half
1 red bell pepper, cut into 1/2 inch strips
1 big can tomato sauce
1 cup beef broth
pastry dough, made earlier
In a big pan, brown the garlic and add the onion and cook until transparent. Add the lengua, and the chorizos de Bilbao. Add paprika and tomato paste. Season with salt and freshly ground pepper. Add the button mushrooms, red pepper, and sweet peas. Add the bay leaf and the beef broth and cook for a few minutes.
Put in a rectangular baking dish and cover with the pastry dough overlapping 1/2" on the sides. Brush with eggwash and poke some holes on top.
Bake in a 375 degrees F for about 45 minutes or until golden brown.
To Cook and Remove White Covering on Lengua
Boil for 2 hours or more until white covering easily comes off. Peel off with a knife and it easily comes off. Put back lengua in the pot where it was boiled and cook for another 1/2 to 1 hour or until tender. Let cool. Dice.