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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue. | 2. Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain. | 3. Heat the oil in a deep skillet over medium heat, add the onion and stir until it becomes translucent. Add the garlic and stir for one to two minutes. Add the chopped tomatoes, long green chiles, oregano and thyme. Reduce the heat to medium low and allow the mixture to simmer for approximately 15 minutes. | 4. Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot. | 5. Serve with potatoes, flour or corn tortillas, or Spanish rice. | ---------------------------------------------------------------------------

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
onion	2		quartered chopped	128.0	29.888	3.52	0.32
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		crushed	-	-	-	-
tomato	5		skinned diced	209.3	46.41	10.92	1.82
thyme	1	sprig	chopped	-	-	-	-
oregano	1	sprig	chopped	-	-	-	-
green chili pepper	1 -2		roasted peeled chopped	0.0	0.0	0.0	0.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
caper	3	tablespoons	chopped	5.934	1.2616	0.6089	0.2219
salt	1	teaspoon	coarse	-	-	-	-
black pepper			ground	-	-	-	-

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