Fiesta Lengua

INGREDIENTS:

• 2 lbs pork tongue
• 1 (15 ounce) can tomato sauce
• 3 tablespoons catsup
• 3 tablespoons vinegar
• 1 1⁄2 cups potatoes, cut into strips and fried
• 1 medium onion, sliced
• 1⁄2 cup canned mushroom, halved
• 1 red bell pepper, cut into rings
• 1 1⁄4 cups tongue stock
• 2 tablespoons brown sugar
• 1⁄2 teaspoon hot sauce
• 1 bay leaf, crushed
• 3 tablespoons margarine or 3 tablespoons oil

Marinade:

• 1 tablespoon lime juice
• soy sauce
• salt and pepper

INSTRUCTIONS:

1. Clean and wash tongues thoroughly.
2. Blanch in boiling water.
3. Scrape skin with the back of a knife.
4. Boil in water and vinegar for 15 minutes.
5. Discard liquid.
6. Add water just enough to cover and boil to remove vinegar odor.
7. Add salt and bay leaf and cook until tender.
8. Remove tongues and reserve stock.
9. Slice into serving portions.
10. Marinate for 30 minutes.
11. Reserve marinade.
12. Heat oil or margarine in a medium pot.
13. Add onions, mushrooms and tongue and sauté about 2 minutes.
14. Add tomato sauce, catsup, marinade and tongue stock.
15. Season with salt and pepper to taste.
16. Simmer for 10 minutes.
17. Add potatoes and red pepper.
18. Stir and cook for 2 minutes.

Source: Food

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