Beef Tongue with Chiles, Corn and Tomato (lengua de Res)

Ingredients

• 1 beef tongue
• 5 fresh green chile peppers
• 1 tablespoon olive oil
• 1 white onion
• 4 cloves garlic
• 4 small tomatoes
• 2 cans kernel corn

Steps

1. Wash the tongue and place in a large pot of water to cover.
2. Simmer until no longer pink (about 50 minutes per pound of tongue).
3. Remove from the water and let rest until cool enough to handle.
4. Peel the skin from the tongue and trim the gristle.
5. Cut into ½-inch slices.
6. Place the whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred.
7. Let cool, then rub off the skins.
8. Remove the stems and seeds.
9. Heat the olive oil in a large skillet over medium heat.
10. Sauté the chili peppers, onion, and garlic until the onion is translucent.
11. Stir in the tongue and continue to cook until the tongue is brown, 5 to 10 minutes.
12. Stir in the tomatoes and cook until limp, 5 minutes.
13. Pour in the corn and heat through, 2 to 5 minutes.
14. Season with salt, and serve.