ForkwiseBeef Tongue with Chiles, Corn and Tomato (Lengua de Res)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 beef tongue
- 5 fresh green chile peppers
- 1 tbsp olive oil
- 1 white onion, sliced thinly
- 4 cloves garlic, minced
- 4 small tomatoes, halved and sliced
- 2 cans (30 ounces) whole kernel corn, drained
- Salt, to taste
Method
- Wash tongue and place in a large pot of water to cover. Simmer until no longer pink (about 50 minutes per pound of tongue). Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½-inch slices.
- Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
- Heat olive oil in a large skillet over medium heat. Sauté chili peppers, onion, and garlic until onion is translucent.
- Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes.
- Season with salt, and serve.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Course -6- Lengua de res (beef tongue) en su jugo con frijoles, aguacate tatemado y salsa martajada (11380165583).jpg by City Foodsters (CC BY 2.0) · source
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