Beef Tongue a la Veracruzana
Enjoy this delicious recipe for beef tongue a la Veracruzana, as it is a true delicacy thanks to its smooth and milky consistency; it’s a spectacular combination of Mexican ingredients!
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
4
Servings
- 1 kilo beef tongue
- water, to cook the tongue
- 1 head garlic, to cook the tongue
- 1/2 onions, to cook the tongue
- thyme, to cook the tongue
- bay, to cook the tongue
- salt, to cook the tongue
- 1 kilo tomato, for the sauce
- 1/4 onions, for the sauce
- 1 clove garlic, for the sauce
- 1 cup beef broth, for the sauce
- 3 tablespoons olive oil
- 3 tablespoons garlic, finely chopped
- 1/2 cups olives
- 1/2 cups capers
- 1/4 cups white wine
- 1/2 cups güero chile
- salt
- pepper
- parsley, finely chopped
Preparation
1h 20 mins
1h 10 mins
Low
- Cook the beef tongue with water, garlic, onion, thyme, bay leaf, and salt in a pressure cooker for 45 minutes. Let it cool and carefully open.
- Remove the thick skin from the tongue and using a knife, slice the tongue. Set aside.
- Grill the tomatoes, onion, and garlic on a griddle. Add the beef broth. Set aside.
- Heat the olive oil in a pot over medium heat, sauté the garlic, pour in the sauce and cook for 10 minutes. Then add the tongue, olives, capers, white wine, yellow chiles, and season with salt and pepper. Cook for 5 more minutes.
- Serve the tongue on a plate and garnish with parsley. Accompany with toasted bread.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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