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Recipe of Tongue of Res in Veracruz Sauce
Recipe

Tongue of Res in Veracruz Sauce

20 mins
Low
55
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DELICIOUS RESTAURANT LANGUAGE WITH SAUCE A VERACRUZANA ACCOMPANIED BY WHITE RICE

Ingredients

5 portions
  • 1 kilo beef tongue, cooked without skin and cut into cubes
  • 1 kilo tomtato
  • 1 onion
  • 2 cloves garlic, bare
  • 3 tablespoons olive oil
  • 3/4 cups Water
  • 1/4 cups white wine
  • 2 leaves bay (laurel)
  • to taste black pepper, to taste
  • 20 olives, chamomile
  • 2 teaspoons capers, in brine
  • 1 can pickled chili pepper, optional
  • parsley, finely chopped

Preparation

PRE HEATING A PAN
MAKE A SAUCE BY MIXING THE JITOMATE, ONION, GARLIC AND WATER IN THE BLENDER.
PUT THE 3 TABLES OF OLIVE OIL INTO THE HOT PAN, ADD THE JITOMATE SAUCE, SALT AND PEPPER TO THE TASTE OF LEAVING IT FOR THREE MINUTES.
ADD THE COOKED LANGUAGE CUT IN CUBES, OLIVES, CAPS, WHITE WINE AND LAUREL LEAVES, LEAVE TO SOFT FIRE FOR 5 MINUTES MORE OCCASIONALLY REMOVING TO PREVENT IT FROM BEING STICKED ONCE, TURN OFF THE FIRE AND ADD THE CHILIES IN VINEGAR .
SERVE ACCOMPANIED WITH WHITE RICE AND SPREAD A LITTLE FROZEN PARCHMENT.

PRESENTATION

YOU CAN ACCOMPANY WHITE RICE, RICE MEXICAN OR SPAGUETTI THE BUTTER

TIPS

BY COOKING THE TONGUE DO NOT FORGET TO ADD TO THE WATER OF COOKING SALT PEPPER AND ONION TO GIVE A BETTER TASTE. BEFORE CUTTING THE LANGUAGE IN CUBES. RETURN TO REMOVE THE SKIN COMPLETELY.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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