Ingredients
- 3 lbs of beef tongue
-
2.5 teaspoons of Spice Tribe All-purpose Chile Blend (California Love)
- 2 big bell peppers (1 orange and 1 yellow)
- 1 fresh plum tomato
- 1 big bulb of onion (plus another half for boiling the meat)
- 3 cloves of garlic (plus another two for boiling the meat)
- 3 scotch bonnets
- 1 jalapeño
- 1 poblano
- 2 serrano peppers
- .25 cup of Olive oil
- 2 Maggi (plus two more for boiling the meat)
- 2 teaspoons of salt (plus more if needed)
- .5 teaspoon of dry thyme (or less)
- A dash of black pepper
- 2 tablespoons of chopped bell peppers, green onions, and parsley (for garnishing)
Directions
- Wash and clean the beef tongue properly. Dry with paper towels, cut into small bite sizes and add to a clean pot. Add 1⁄2 bulb of onions, 2 cloves of garlic, one teaspoon of Spice Tribe Chile blend, 2 Maggi cubes, one teaspoon of salt, add water until well over the meat. Cover and cook until very tender. Strain and set aside.
- Wash, and quarter the bell peppers and onions. In a food processor, add the onions, garlic, tomato, all the peppers except for one serrano. Roughly blend so that texture is still visible.
- Set a clean pan on the stove, and add olive oil, and allow to warm up. Gently add the pepper blend to the hot oil. Stir.Allow to simmer, and stir in 1 tsp salt. Then, add one teaspoon of the Spice Tribe All- purpose Chile Blend, stir. Add the Maggi cubes, thyme, black pepper, give a good stir. Taste for flavors, and adjust.
- Cover and cook on medium-low until the liquid visibly reduces; may take up 15 – 20 minutes (depending on the quantity of the sauce).
- Stir and taste again; add another 1⁄2 teaspoon of the Chile Blend if necessary. Then add the cooked beef tongue. Ensure to incorporate into the sauce. Cover and allow to simmer on low for another 5 – 7 minutes. And this dish is ready.
- Garnish with a serrano, chopped bell peppers, green onions, and chopped parsley. Serve with boiled rice, quinoa, yams, etc. This recipe serves up to 4 – 5 people.
Recipe Note
- You can use any color of bell peppers; remember the color will affect how it looks.
- Okay, to reduce the amount of pepper (or remove some seeds of the peppers – (I typically remove half of the seeds of the poblano).
- Always use salt according to your taste.
