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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue. | 2. Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook). | 3. When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink. | 4. Peel skin off, trim fat, and cut into 1/2-inch slices. | 5. While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt. | 6. Add rest of ingredients listed and cook until tender. | 7. Add tomatoes or tomato sauce. | 8. Add slices of tongue; cover and cook on medium heat for 30-45 minutes. | 9. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	3 -4	lb		0.0	0.0	0.0	0.0
rom tomato	6	ounces		151.3	0.0	33.66	0.85
red bell pepper	1		seeded chopped	151.3	0.0	33.66	0.85
yellow bell pepper	1		seeded chopped	151.3	0.0	33.66	0.85
green bell pepper	1		seeded chopped	151.3	0.0	33.66	0.85
onion	1 -2		peeled chopped	0.0	0.0	0.0	0.0
green olive	1/2	cup	stuffed sliced	151.3	0.0	33.66	0.85
garlic clove	6		peeled crushed	151.3	0.0	33.66	0.85
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
caper	2	teaspoons		1.3187	0.2804	0.1353	0.0493
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bay leaf	2			-	-	-	-
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
salt				-	-	-	-

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