Beef or Veal Tongue with Almond Sauce

Lengua Almendrada
Nowadays, tongue has become more acceptable in the United States than in the recent past. This is a classic Mexican way to serve tongue as an entrée.
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Ingredients

Makes 4 to 6 servings

  • 1 beef or veal tongue about 1½ to 2 pounds
  • 3 green onions cut crosswise into 2-inch pieces
  • 1 medium carrot peeled and sliced
  • 6 medium garlic cloves sliced
  • 1½ teaspoons salt
  • 2 teaspoons vegetable oil
  • ⅓ cup slivered blanched almonds
  • 2 tablespoons finely chopped onion
  • 1 medium tomato cored and chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • Pinch ground cloves
  • ⅛ teaspoon crushed red pepper
  • 1 cup canned fat-free reduced-sodium chicken broth
  • 2 tablespoons bread crumbs
  • 1 tablespoon cider vinegar
  • Parsley sprigs

Instructions

  • In a large saucepan, place the tongue, onions, carrot, garlic, and 1 teaspoon of the salt.
  • Add water to cover by about 1 inch.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, cover and simmer until tender, about 1 hour for veal and 2 hours for beef.
  • Remove from the heat and let the tongue sit in the cooking liquid until cool enough to handle, about 20 minutes.
  • Meanwhile, heat the oil in a skillet and fry the almonds, stirring, until golden, 2 to 3 minutes.
  • Take care not to burn.
  • Transfer the nuts to a blender.
  • In the same skillet, cook the onion, stirring, until it starts to brown, about 3 to 4 minutes.
  • Add the tomato, cumin, allspice, cloves, pepper flakes, and the remaining ½ teaspoon of salt.
  • Bring to a boil and cook, stirring, 1 minute.
  • Transfer to the blender.
  • Add the broth, bread crumbs, and vinegar.
  • Blend until smooth.
  • (There should still be a little texture.
  • ) Transfer the sauce to a pan and bring to a boil.
  • Reduce the heat to low, cover, and simmer 8 to 10 minutes to blend the flavors.
  • Reserve in the pan off heat.
  • Preheat oven to 250°.
  • Remove the tongue from the cooking liquid.
  • Trim off all fat and gristle.
  • Peel off the tough outer skin.
  • Thinly slice the tongue and arrange, overlapping, on an ovenproof platter and place in 250° oven to keep warm.
  • Reheat the sauce and spoon the sauce over the meat.
  • Garnish with parsley and serve.
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Course Beef / Veal
Cuisine Mexican