From: Culinary Director Roberto Santibañez, Rosa Mexicano, New York City.
Yield: 12 servings.
8 pounds veal tongue (IMPS/NAMP3710)*
4 onions, coarsely chopped
2 heads garlic, coarsely chopped
12 bay leaves
1 tsp. thyme sprigs, minced
as needed, salt
SAUCE:
2 white onions, sliced
1/4 cup garlic, chopped
1/4 cup olive oil
8 lbs. tomatoes
8 bay leaves
2 tsp. dried oregano leaves
as needed, salt
1 cup white wine
1 cup water
4 poblano chiles, roasted, peeled and cut into thin strips
1 cup green olives, pitted
1/4 cup capers, rinsed as needed, fresh parsley leaves, chopped
Place veal tongues, onions, garlic, bay leaves, thyme and salt in a large stock pot. Cover with water; bring to a boil. Reduce heat and simmer 11/2 hours or until veal is tender. Remove veal from pot; slit and peel away skin and remove any debris from tongues. Carve into slices; keep warm.
While veal is cooking, sautè onions and garlic in oil until onions are soft, about 5 minutes. Roast, peel and coarsely chop tomatoes.
Add tomatoes, bay leaves, oregano and salt to pan. Cook sauce 25 to 30 minutes over medium heat or until reduced by onethird. Add remaining ingredients and simmer an additional 20 minutes. Remove bay leaves; adjust seasonings as needed.
Per order: Place 3 to 4 oz. sliced veal tongue with 3/4 cup sauce in small skillet; heat 1-2 minutes or until heated through.
Plate veal with sauce. Garnish with chopped parsley.
*To cleanse veal tongue, soak in cool water 1-2 hours. Remove to pot and cover with water. Simmer 10 minutes. Remove tongues from pot and rinse.