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Beef or Veal Tongue with Almond Sauce |
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Serves: 4 Print this Recipe(Lengua Almendrada) Category: Organ Meats Makes 4 to 6 servings Nowadays, tongue has become more acceptable in the United States than in the recent past. This is a classic Mexican way to serve tongue as an entrée. 1 1/2 to 2 pounds beef or veal tongue 3 green onions, cut crosswise into 2-inch pieces 1 medium carrot, peeled and sliced 6 cloves garlic (medium), sliced 1 1/2 teaspoons salt 2 teaspoons vegetable oil 1/3 cup slivered blanched almonds 2 tablespoons finely chopped onions 1 medium tomato, cored and chopped 1/2 teaspoon ground cumin 1/4 teaspoon ground allspice Pinch ground cloves 1/8 teaspoon crushed red pepper 1 cup canned fat-free reduced-sodium chicken broth 2 tablespoons bread crumbs 1 tablespoon cider vinegar Sprig of parsley 1. In a large saucepan, place the tongue, onions, carrot, garlic, and 1 teaspoon of the salt. Add water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until tender, about 1 hour for veal and 2 hours for beef. Remove from the heat and let the tongue sit in the cooking liquid until cool enough to handle, about 20 minutes. 2. Meanwhile, heat the oil in a skillet and fry the almonds, stirring, until golden, 2 to 3 minutes. Take care not to burn. Transfer the nuts to a blender. In the same skillet, cook the onion, stirring, until it starts to brown, about 3 to 4 minutes. Add the tomato, cumin, allspice, cloves, pepper flakes, and the remaining 1/2 teaspoon of salt. Bring to a boil and cook, stirring, 1 minute. Transfer to the blender. Add the broth, bread crumbs, and vinegar. Blend until smooth. (There should still be a little texture.) 3. Transfer the sauce to a pan and bring to a boil. Reduce the heat to low, cover, and simmer 8 to 10 minutes to blend the flavors. Reserve in the pan off heat. 4. Preheat oven to 250°. Remove the tongue from the cooking liquid. Trim off all fat and gristle. Peel off the tough outer skin. Thinly slice the tongue and arrange, overlapping, on an ovenproof platter and place in 250° oven to keep warm. Reheat the sauce and spoon the sauce over the meat. Garnish with parsley and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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