Courtesy of The Beef Checkoff
6Servings•20 Min.Prep Time•4 1/2 Hr.Cook Time•Hot cooked rice, potatoes, side salad of shredded lettuce, chopped onion and tomatoServe With•
原料：
- 1 beef tongue (about 3-1/2 lb.)
- 2 large onions, divided
- 4 cloves garlic, divided
- 1 Tbsp. vegetable oil
- 1-1/2 lb. plum tomatoes, chopped
- 3 large roasted poblano peppers, peeled, seeded, cut into thin strips
- 1 tsp. salt
- 1 tsp. dried thyme leaves
- 1 tsp. dried Mexican oregano leaves
- 1/4 tsp. ground black pepper
说明：
- Chop 1 onion and mince 2 cloves garlic; set aside. Cut remaining onion into quarters. Peel remaining 2 cloves garlic; leave whole. Place beef tongue, onion quarters and whole cloves garlic in stockpot. Add enough water to cover; bring to a boil. Reduce heat; cover tightly and simmer 3- 4 hr. or until tongue is fork-tender.
- Remove tongue; cool slightly. Remove and discard skin from tongue; cut away roots. Carve tongue diagonally across the grain into 1/2-in. slices. Set aside.
- Heat oil in large nonstick skillet over medium heat until hot. Add chopped onion; cook and stir 5-7 min. or until tender. Add minced garlic; cook and stir 1 min. Stir in tomatoes, poblano peppers, salt, thyme, oregano and black pepper; cook and stir 8-10 min. or until tomatoes are softened. Add sliced tongue; bring to a boil. Reduce heat; cover and simmer 10-15 min. to blend flavors.
- Cook's Tip: To roast peppers, arrange on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened, turning frequently. Fold aluminum foil over peppers to enclose. Let stand 5 minutes to loosen skins.
- Recipe courtesy The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 279 |
| Total Fat | 19g |
| Saturated Fat | 6g |
| Cholesterol | 94mg |
| Total Carbs | 12g |
| Fiber | 4g |
| Protein | 16g |
| Sodium | 444mg |