Pebre tongue

Traditional dish prepared with beef tongue and aromatic herbs.

Succulent traditional dish prepared with beef tongue and vegetables seasoned with aromatic herbs, olives and raisins. Get to know it and enjoy it.

Chanfaina

Preparation time: 1 hour

Ingredients
  1. 1 pc. Beef tongue
  2. 20 gr spices
  3. 200 gr Tomato
  4. 80 gr. Tomato.
  5. 15 gr. Garlic
  6. 150 gr. Onion
  7. 10 gr. Parsley
  8. 2 pcs. Poblano Chili
  9. 3 Lettuce leaves
  10. 5 gr. Oregano
  11. 5 gr. Thyme
  12. 5 gr. Clove
  13. 1 pc. small cinnamon stick
  14. 5 gr. Pepper
  15. 1 pc. Salt bread
  16. 30 gr. Raisins
  17. 30 gr. Olives
  18. 30 gr. Almonds
  19. 100 gr. Carrots
  20. 100 gr. Squash
  21. 100 gr. Potatoes
  22. Oil
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.
Tips:

Cook the tongue one day before, and remove the skin from the tongue when it is hot.



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