FIESTA LENGUA


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:

  1. Rub ox tongue with salt and 2 tsp pepper. Add water and cook in a pressure cooker for 1 hour or in a deep pot until tender. Reserve broth from boiling. Cool ox tongue and peel off skin. Slice into 1/2 inch thick slices. Set aside.
  2. Sauté onions and garlic in melted butter. Add sliced chorizo, ox tongue slices, Worcestershire sauce and liquid seasoning. Add broth and cook until mixture thickens.
  3. Add olives and button mushrooms. Season with 1/2 tsp pepper. Add cheese and breadcrumbs. Cook until cheese melts.
Makes 8 servings.
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