Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub the tongue in water. | 2. Place in a large pot, cover the top of the tongue with water. Add quartered onion. | 3. Bring to a boil; lower to medium heat and cook for 3 hours, covered, until no longer pink. | 4. Roast pepper in broiler for 3-5 minutes per side. Remove skin and chop. | 5. Remove the tongue. | 6. Before completely cooled, skin the tongue and remove any gristle and slice into 1/2 inch slices. | 7. In a deep skillet, over medium heat, add onion and sauté. | 8. Add garlic and sauté 1 to 2 more minutes. | 9. Add diced tomatoes, oregano, thyme, and chiles. Reduce to medium and simmer 15 minutes. | 10. Add tomato paste and mix well. | 11. Add the olives and stir well. | 12. Season to taste with salt and pepper. | 13. Place the sliced tongue into sauce. lower heat and simmer 20 to 30. | 14. Remove from heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	3	lb		3048.1989	50.0776	202.7597	218.9532
onion	1		quartered	64.0	14.944	1.76	0.16
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		crushed	-	-	-	-
tomato	20	ounces	canned diced	130.4077	28.9165	6.8039	1.1340000000000001
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
anaheim chili	1		roasted peeled chopped	-	-	-	-
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
green olive	3	tablespoons	chopped	-	-	-	-

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