Difference between revisions of "Lengua de Res"
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|Servings = 10 | |Servings = 10 | ||
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| − | + | | [[Cuisine of Venezuela|Venezuela]] | |
'''Lengua de Res''' – Cow Tongue. | '''Lengua de Res''' – Cow Tongue. | ||
| Line 9: | Line 9: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Beef|beef]] [[Tongue|tongue]] |
| − | * 5 fresh [[ | + | * 5 fresh [[Chili Pepper|green chili peppers]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Olive Oil|olive oil]] |
| − | * 1 [[ | + | * 1 [[Onion|white onion]], sliced thinly |
| − | * 4 cloves [[ | + | * 4 cloves [[Garlic|garlic]], [[Mincing|minced]] |
| − | * 4 small [[ | + | * 4 small [[Tomato|tomatoes]], halved and sliced |
| − | * 2 15-ounce cans whole kernel [[ | + | * 2 15-ounce cans whole kernel [[Corn|corn]], drained |
| − | * [[ | + | * [[Salt|salt]], to taste |
==Procedure== | ==Procedure== | ||
# Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½" slices. | # Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½" slices. | ||
# Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds. | # Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds. | ||
| − | # Heat olive oil in a large skillet over medium heat. [[ | + | # Heat olive oil in a large skillet over medium heat. [[Sautéing|Sauté]] chili peppers, onion, and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. |
| − | [[Category:Venezuelan | + | [[Category:Venezuelan cuisine]] |
| − | [[Category:Beef | + | |
| − | [[Category:Chile | + | [[Category:Beef Recipes|{{PAGENAME}}]] |
| + | [[Category:Chile Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:33, 9 May 2012
| Lengua de Res | |
|---|---|
| Category: | Venezuelan recipes |
| Servings: | 10 |
| Venezuela
Lengua de Res – Cow Tongue.
Ingredients
- 1 beef tongue
- 5 fresh green chili peppers
- 1 tablespoon olive oil
- 1 white onion, sliced thinly
- 4 cloves garlic, minced
- 4 small tomatoes, halved and sliced
- 2 15-ounce cans whole kernel corn, drained
- salt, to taste
Procedure
- Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½" slices.
- Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
- Heat olive oil in a large skillet over medium heat. Sauté chili peppers, onion, and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt.
