Pebre tongue

Preparation

1. Clean and wash the beef tongue.
2. Cook the tongue with spices. Once cooked, remove the skin and cut it into scallops (skewed slices). Reserve the cooking broth.
3. Wash, peel and cut the vegetables into skewed slices, soak in salted water.
4. Cut the tomato, garlic and onion.
5. Roast the poblano peppers, then place them in a bag to make them sweat and let them rest; then remove the skin, devein them and cut them into strips.
6. Blend the garlic, onion, tomatoes, bread, poblano peppers, lettuce and spices with the cooking broth of the tongue.
7. Fry the marinade, add the slices of tongue and vegetables, then the olives, almonds and raisins, after that cook for 15 min. approximately and serve with rice.