Beef Tongue With Green Chilies Tomato Sauce

The chile tomato sauce makes this dish. I got the recipe from my mother-in-law when I first got married. Now I fix it for whole family gatherings along with a chicken dish because my sons love the tongue and my daughters-in-law are not fond of it.

• Ready In: 4 hrs 15 mins
• Serves: 6-8

Ingredients

• For tongue

• 1 (3 -4 lb)  beef tongues (or several small ones)
• 1⁄4 cup vinegar
•  water, to cover

• For sauce

• 1 (8 ounce) can tomato sauce
• 1 (7 ounce) can diced green chilies
•  garlic salt

Directions

1. Place tongue in large pot.
2. Add vinegar and enough water to cover the tongue.
3. Bring to a boil, then turn down to a simmer.
4. Simmer for several hours until tongue is nice and tender when a two pronged fork is inserted into the thickest part.
5. Cool tongue enough to peel skinn off. (Beware, the water that has collected under the skin can be hot enough to scald you.).
6. Before taking tongue out of water, put sauce ingredients in a small saucepan, adding garlic salt to taste.
7. Bring to a simmer and leave simmering while preparing tongue, so flavors of sauce blend.
8. After skinning tongue, slice and serve with sauce.