whole (about 2 ½ to 3 ½ pounds ) beef tongue,boiled and cleaned
Real sea salt and black peppercorns,
dried laurel or bay leaves
garlic,minced for sautéing
onion,diced for sautéing
loosely packed fresh cilantro,finely chopped
For the Sauce:
large tomatillos,trimmed and halved
jalapeño or 2 Serrano chillies,stemmed
lard or Manteca
Salt and pepper,to taste
Add the beef tongue in a pot with boiling water together with the onions and garlic. Season to taste with salt and pepper and cook until the white outer skin covering starts to separate from the meat. Remove with a slotted spoon and rinse with cool running water. Scrape off the white covering with spoon or knife and return into the pot.
Skim off bubbles that rise on the surface and stir in the laurel leaves, marjoram and thyme. Cover with lid, bring to a boil and reduce to low heat. Simmer for about 2 to 3 hours or until fork tender.
Remove tongue with a slotted spoon and transfer to a cutting board. Let it rest to cool down and remove bones and excess skin. Cut the tongue across the grain into ½-inch thick slices, transfer to rimmed baking dish and set aside.
While cooking the tongue, position a rack on the middle of the oven and preheat to 400°F. Place the tomatillos and chillies in a large bowl and drizzle with manteca on top. Season with salt and pepper and toss to coat the vegetables evenly. Transfer to a lined baking sheet and broil for about 5 minutes on each side, or until nicely charred.
Transfer to a food processor and pulse until thick and smooth. Place it on a bowl and set aside.
In a large pan, apply medium-high heat and add the olive oil. Sauté the onions and garlic for about 2 to 3 minutes, or until the vegetables are soft and fragrant. Pour in the pureed mixture and cook until it reaches to a boil. Add in the broth and half the cilantro and season to taste with salt and pepper.
Cover with lid and simmer for until it has thickened while stirring regularly. Remove from heat and pour it evenly on top of the sliced tongue. Cover with foil and cook it in the oven for about 20 to 25 minutes, or until bubbly and cooked through.
Remove from heat, discard foil cover, top with remaining cilantro, and let it rest for about 5 minutes before serving.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.