Veal Tongue Veracruz Style

Veal Tongue Veracruz Style

From: Culinary Director Roberto Santibañez, Rosa Mexicano, New York City.

Yield: 12 servings.

8 pounds veal tongue (IMPS/NAMP3710)*
4 onions, coarsely chopped
2 heads garlic, coarsely chopped
12 bay leaves
1 tsp. thyme sprigs, minced
as needed, salt

SAUCE:
2 white onions, sliced
1/4 cup garlic, chopped

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