Fiesta Lengua (tongue)
Total Time: 2 hrs
Preparation Time: 1 hr
Cook Time: 1 hr
Ingredients
- Servings: 4
- 2 lbs lamb tongue
- 1 (15 ounce) can tomato sauce
- 3 tablespoons catsup
- 3 tablespoons vinegar
- 1 1/2 cups potatoes, cut into strips and fried
- 1 medium onion, sliced
- 1/2 cup canned mushroom, halved
- 1 red bell pepper, cut into rings
- 1 1/4 cups tongue stock
- 2 tablespoons brown sugar
- 1/2 teaspoon hot sauce
- 1 bay leaf, crushed
- 3 tablespoons margarine or 3 tablespoons oil
- 1 tablespoon lime juice
- soy sauce
- salt and pepper
Recipe
- 1 clean and wash tongues thoroughly.
- 2 blanch in boiling water.
- 3 scrape skin with the back of a knife.
- 4 boil in water and vinegar for 15 minutes.
- 5 discard liquid.
- 6 add water just enough to cover and boil to remove vinegar odor.
- 7 add salt and bay leaf and cook until tender.
- 8 remove tongues and reserve stock.
- 9 slice into serving portions.
- 10 marinate for 30 minutes.
- 11 reserve marinade.
- 12 heat oil or margarine in a medium pot.
- 13 add onions, mushrooms and tongue and sautã© about 2 minutes.
- 14 add tomato sauce, catsup, marinade and tongue stock.
- 15 season with salt and pepper to taste.
- 16 simmer for 10 minutes.
- 17 add potatoes and red pepper.
- 18 stir and cook for 2 minutes.
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