Directions:
- Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
- Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
- Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.46 Kcal (128 kJ) | ||
| Calories from fat | 12.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 2% | |
|---|---|---|---|
| Sodium | 2.98mg | 0% | |
| Potassium | 120.15mg | 3% | |
| Total Carbs | 4.15g | 1% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 6.5mg | 11% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 54.47 Kcal (228 kJ) | ||
| Calories from fat | 22.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 2% | |
|---|---|---|---|
| Sodium | 5.32mg | 0% | |
| Potassium | 214.86mg | 3% | |
| Total Carbs | 7.42g | 1% | |
| Sugars | 3.25g | 7% | |
| Dietary Fiber | 1.42g | 3% | |
| Protein | 1.33g | 1% | |
| Vitamin C | 11.6mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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