Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Veal tongues about 2 Ancho chilies
-( 2 1/2 lbs. each ) 1/2 c Canned tomatoes with juice
1 Onion, with 2/ 3 cloves 1/2 c Whole blanched almonds
1 Stalk celery with leaves 1/2 c Raisins
1 Bay leaf 1 Slice bread, torn in pieces
6 Pepper corns 2 tb Lard or oil
2 ts Salt 2 c Tongue stock
Water Salt and pepper
Almond sauce: 1/4 c Blanched slivered almonds

Put tongues,onion stuck with cloves, celery, bay leaf, pepper corns,
and salt into a Dutch oven or kettle. Cover with water. Cover Dutch
oven, bring to boiling, and cook until meat is tender, about 2 hours.
Allow to cool in liquid. Remove skin from cooled tongues, trim off
roots, and slice meat into 1/2-inch slices. Strain stock in which
meat was cooked and save, discarding onion, celery, and bay leaf.
Return sliced meat to kettle. For almond sauce first prepare chilies.
Put chilies, tomatoes, the whole almonds, 1/4 cup of the raisins, and
the bread into an electric blender. Blend to a thick puree. Heat lard
in a skillet. Add the pureed mixture and cook about 5 minutes. Stir
in tongue stock and remaining 1/4 cup raisins. Cook about 5minutes,
stirring constantly. Season to taste with salt and pepper. Pour sauce
over sliced meat in Dutch oven and simmer until meat is heated
through. Transfer meat and sauce to platter and garnish with slivered
almonds. 8 to 10 servings.

Inge
Submitted By JIM WELLER On 04-11-95

Browse by categories