Ingredients:
1 | kg | MONTEREY OX TONGUE |
1 | tbsp | iodized fine salt |
pepper | ||
1 | cup | coarsely grated MAGNOLIA QUICKMELT CHEESE |
8 | cups | water |
1/2 | cup | chopped onions |
2 | tbsps | minced garlic |
1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
1 | cup | sliced PUREFOODS CHORIZO BILBAO STYLE |
1/4 | cup | Worcestershire sauce |
2 | tbsps | liquid seasoning |
6 | cups | broth from boiling ox tongue |
1/2 | cup | pitted green olives |
1 (200 g) | can | button mushrooms, sliced |
1 | cup | MAGNOLIA QUICKMELT CHEESE, coarsely grated |
1/2 | cup | breadcrumbs |
Procedure:
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