Tongue Cured in Red Chile (Lengua Adovada)

Tongue Cured in Red Chile (Lenguan Adovada) is a gluten free and dairy free recipe with 4 servings. One serving contains 43 calories, 1g of protein, and 0g of fat. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 12 foodies and cooks. Head to the store and pick up ground cloves, garlic cloves, paprika, and a few other things to make it today. It works well as a side dish. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. With a spoonacular score of 19%, this dish is rather bad. Similar recipes are Fiesta Lengua (Tongue), Carne Adovada (Red Chile and Pork Stew), and Pastel de lengua (ox tongue pie).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 To make the marinade, puree the onions and garlic in a food processor until finely chopped. Transfer to a mixing bowl and add the rest of the ingredients for the marinade. Add a few tablespoons of water if necessary so that the marinade is thick paste. 2 Place the tongue in a nonreactive pan and coat with the marinade. Cover with plastic wrap and refrigerate for 24 hours and up to 3 days. 3 Preheat the oven to 275. Place the tongue in a small glass, ceramic, or clay baking dish or other vessel that will accommodate the tongue without too much room leftover on the sides. Spoon the marinade over the tongue and add the braising liquid. Cover the dish with foil or a lid. Braise for 3 hours or until tongue is fork tender. 4 Remove the dish from the oven and let cool slightly. Cut the tongue into slices and arrange on a platter with the sauce spooned over the slices. Add extra red or green chile sauce, if desired. Serve with posole, potatoes, or a starch of your choosing.

 

Step by step:

1. To make the marinade, puree the onions and garlic in a food processor until finely chopped.

2. Transfer to a mixing bowl and add the rest of the ingredients for the marinade.

3. Add a few tablespoons of water if necessary so that the marinade is thick paste.

4. Place the tongue in a nonreactive pan and coat with the marinade. Cover with plastic wrap and refrigerate for 24 hours and up to 3 days.

5. Preheat the oven to 27

6. Place the tongue in a small glass, ceramic, or clay baking dish or other vessel that will accommodate the tongue without too much room leftover on the sides. Spoon the marinade over the tongue and add the braising liquid. Cover the dish with foil or a lid. Braise for 3 hours or until tongue is fork tender.

7. Remove the dish from the oven and let cool slightly.

8. Cut the tongue into slices and arrange on a platter with the sauce spooned over the slices.

9. Add extra red or green chile sauce, if desired.

10. Serve with posole, potatoes, or a starch of your choosing.

Nutrition Information:

covered percent of daily need