I've made tongue before - it's good when not over done. You boil the
tongue, then take off the skin that covers the tongue. Then you slice it, and
lightly sautee in oil with onions in a red chile (guajillos and tomatoe) sauce
that was pre-prepared. The trick is not to over cook it in the boiling
process or in the sautee process.
Esperanza
Chicagoland area
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