Tongue Cured in Red Chile (Lengua Adovada)
About This Recipe
|Yield:||four to six|
|Active time:||30 minutes|
|Total time:||3 hours 30 minutes|
|Special equipment:||braising dish with lid or foil|
|This recipe appears in:||The Nasty Bits: Yak Tongue|
- 1 yak, venison, or beef tongue, 2 to 3 pounds
- for the marinade:
- 2 medium onions, peeled
- a handful of garlic cloves, peeled
- 1/4 cup powdered red chili
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1 tablespoon cider vinegar
- for braising:
- 1 cup water, stock, or dry red wine
To make the marinade, puree the onions and garlic in a food processor until finely chopped. Transfer to a mixing bowl and add the rest of the ingredients for the marinade. Add a few tablespoons of water if necessary so that the marinade is thick paste.
Place the tongue in a nonreactive pan and coat with the marinade. Cover with plastic wrap and refrigerate for 24 hours and up to 3 days.
Preheat the oven to 275. Place the tongue in a small glass, ceramic, or clay baking dish or other vessel that will accommodate the tongue without too much room leftover on the sides. Spoon the marinade over the tongue and add the braising liquid. Cover the dish with foil or a lid. Braise for 3 hours or until tongue is fork tender.
Remove the dish from the oven and let cool slightly. Cut the tongue into slices and arrange on a platter with the sauce spooned over the slices. Add extra red or green chile sauce, if desired. Serve with posole, potatoes, or a starch of your choosing.