Saffron tongue

Succulent delicacy that blends Chiapas and European gastronomy.

For saffron lovers, this dish of beef tongue enriched with vegetables, herbs and almonds. A succulent delicacy for your palate.

Olla Podrida

Preparation time: 1 hour

Ingredients
  1. 1 kg. Beef tongue
  2. 2 pcs. White bread
  3. 60 gr. Tomato
  4. 150 gr. (precooked) Onion
  5. 2 gr. Cinnamon sticks
  6. 10 gr. Ground pepper
  7. 1 gr. Thyme
  8. 1 gr. Oregano
  9. 1 gr. Myrtle
  10. 1 gr. Laurel
  11. 80 gr. Olives
  12. 10 strands Saffron
  13. 150 gr. pumpkin
  14. 150 gr. Carrot
  15. 150 gr. Potatoes
  16. 80 gr. Raisins
  17. 100 gr. Oil
Preparation
  1. Clean and wash the beef tongue.
  2. Cook the tongue with half the thyme and oregano, once cooked remove the skin and cut into scallops (skewed slices). Reserve the cooking broth.
  3. Wash, peel and cut the vegetables into skewed slices, soak in salted water.
  4. Brown the bread and put in a blender with a little cooking broth, and save.
  5. Dilute the saffron in hot broth.
  6. Cut the onion and tomato into a half moon and fry then add the spices, the saffron and the blended bread; then add broth, vegetables, tongue slices, olives and raisins and finally cook for 15 minutes approximately and serve.
Tips:

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



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