osted by BarbCA 05-14-99 8:02 AM
Tongue by BarbCA
1 beef tongue
1/2 onion
1 clove garlic
1 sprig of thyme
1 bay leaf
Simmer all above in water to cover until tongue is tender when pierced
(approximately 2 hours).
Remove tongue from liquid and let cool until cool enough to handle.
Peel off skin and remove little bones and bits of gristle at root end.
Cut into slices or cubes.
Sauce:
3 ancho chilies
1 onion, chopped
1 clove garlic
1/2 teaspoon ground cumin
1 pinch oregano
2 Tablespoons lard or cooking oil
1 tsp. salt
1 or 2 tsp. vinegar
Soak chilies in hot water until soft. Remove stems. Remove seeds and veins if you want less heat.
Place chilies, tomatoes, onion, garlic, cumin, oregano and salt in blender and puree until very smooth.
Heat lard or cooking oil until smoking in frying pan with a cover.
Pour in sauce mixture all at once (mixture will splatter). Cook for 5 minutes stirring constantly.
Taste and add vinegar to suit your taste. Add pieces of tongue and simmer uncovered until sauce is thick.