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 ...
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