Ingredients
- 1 tongue pork (sbout 1 1/2-2 kilos)
- 2-3 large onions, quartered
- 6 green olives (optional)
- 1/4 kilo pork fat
- 3 tbsp pimento
- 1 small can tomato paste or 2 cans tomato sauce
- 1 tbsp. vetsin
- 1 tsp. pepper (ground)
- 1 tbsp. salt
- 1/2 cup rhum
- 2 tbsp. chili sauce
- 2 tbsp. Worcestershire sauce
- 3 bell pepper, red & green (strips)
- 1 small can pineapple juice
- 1/2 cup bread crumbs
- 1 chorizo de bilbao (finely chopped)
Instructions
- To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
- Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.
- Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
- Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
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Do you have a better Lengua Estofada recipe?
