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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.