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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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 1/4 inch slices. | 2. 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. | 3. Heat olive oil in a large skillet over medium heat. Saute chile 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. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	1			1016.0663	16.6925	67.5866	72.9844
green chile pepper	5			449.7751	106.3718	22.4888	2.2489
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white onion	1		sliced	64.0	14.944	1.76	0.16
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
tomato	4		halved sliced	83.72	18.564	4.368	0.728
kernel corn	2	cans	drained	553.8531	109.3754	15.3049	6.0036
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.