Beef Tongue in Veracruz Sauce

Name: Beef Tongue in Veracruz Sauce
Prep time: 20 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1 kilo beef tongue, cooked without skin and cut into cubes; 1 kilo tomato; 1 onion; 2 cloves garlic, peeled; 3 tablespoons olive oil; 3/4 cups water; 1/4 cups white wine; 2 leaves bay; pepper, to taste; 20 olives, chamomile; 2 teaspoons capers, in brine; 1 can pickled chiles, optional; parsley, finely chopped

MAGDALENA GONZALEZ CARRILLO GONZALEZ CARRILLO

DELICIOUS BEEF TONGUE WITH VERACRUZ SAUCE SERVED WITH WHITE RICE

Reviewed by Editorial Team of Kiwilimón

Published: 05-09-2011

Preparation

20 mins

Low

PREHEAT A SAUCEPAN MAKE A SAUCE BY BLENDING TOMATO, ONION, GARLIC, AND WATER IN A BLENDER. PUT 3 TABLESPOONS OF OLIVE OIL IN THE HOT SAUCEPAN, ADD THE TOMATO SAUCE, SALT, AND PEPPER TO TASTE, AND LET IT BOIL FOR THREE MINUTES. ADD THE COOKED TONGUE CUT INTO CUBES, OLIVES, CAPERS, WHITE WINE, AND BAY LEAVES, LET IT SIMMER ON LOW HEAT FOR 5 MORE MINUTES, STIRRING OCCASIONALLY TO PREVENT STICKING. ONCE SEASONED, TURN OFF THE HEAT AND ADD THE PICKLED CHILES. SERVE WITH WHITE RICE AND SPRINKLE A LITTLE FINELY CHOPPED PARSLEY ON TOP.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tips

WHEN COOKING THE TONGUE, DO NOT FORGET TO ADD SALT, PEPPER, AND ONION TO THE COOKING WATER FOR BETTER FLAVOR. BEFORE CUTTING THE TONGUE INTO CUBES, REMEMBER TO COMPLETELY REMOVE THE SKIN.

Beef Tongue in Veracruz Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

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