Beef Tongue In Chipotle Sauce
|Beef tongue||3 Pound (Smoked / Corned / Fresh)|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Onions||2 Large, sliced|
|Garlic||2 Clove (10 gm), minced / pressed|
|Salad oil||2 Tablespoon|
|Canned tomatoes||28 Ounce (1 Can)|
|Ground cumin||1⁄2 Teaspoon|
|Canned pickled chipotle peppers||7 Ounce (1 Can)|
|Green bell pepper||1 Large, seeded and cut into thin rings|
In a 5-quart kettle, place well scrubbed beef tongue.
Cover with water, bring to a boil, and cook, covered, for 3 hours over low heat or until fork tender.
Remove from pan and cool.
Remove skin; trim off bone, roots, and excess fat.
Slice tongue thinly.
Meanwhile, in a wide frying pan over medium heat, cook onions and garlic in oil, stirring, until golden.
In a blender jar, combine tomatoes and their liquid, cumin, salt, pepper, pickled chipotle peppers and their sauce.
Whirl until smooth.
Add to onions and garlic; bring to simmer.
Stir in sliced tongue, cover, and simmer for about 25 minutes or until heated through.
Garnish with green pepper rings.