Created by JostLori on August 21, 2014
Step 1: Wash the tongue and trim the tough, ugly pieces from the end. Place it in a large pot (Dutch oven). Add the cilantro, garlic, one of the onions, salt, and enough water to completely cover. Bring to a boil and then set to a high simmer until cooked, about 90 minutes.
Step 2: When completely cooked, peel the tongue carefully and completely. Remove any blood lines and/or gristle if necessary. Slice thinly and set aside. Reserve the cooking liquid.
Step 3: The sauce can be started while the tongue is cooking. In a heavy pan (cast iron is best) place the tomatoes, the remaining onion, two cloves of garlic, and the bell pepper. Roast until slightly browned on all sides, about 10 minutes. Remove to a blender jar, but remember to remove the skin from the garlic.
Step 4: Meanwhile, in a small frying pan, add a drizzle of olive oil and heat pan. Add the almonds, the cinnamon stick and the cloves. Stir until the almonds are toasted. Remove to the blender jar.
Step 5: In the same pan as the almonds, add the two slices of bread. Toast over medium heat until golden brown on both sides. Add to the blender jar.
Step 6: To the blender jar, add about a quarter cup of the reserved cooking liquid from the tongue. Add the salt and pepper. Process until smooth. You may need to add more cooking liquid, a little at a time, to allow the blender to process. The sauce will still be somewhat thick (like a cream soup).
Step 7: Taste and adjust seasoning.
Step 8: Heat about two tablespoons of olive oil in a large frying pan until very hot but not smoking. Slowly add the sauce from the blender jar, being careful as it WILL SPLATTER! Fry/Cook the sauce for about five minutes at a simmer. Taste and adjust seasoning once again, if necessary.
Step 9: Add the sliced tongue and continue cooking until it is warmed through.
Step 10: Serve alongside Mexican rice with warm corn tortillas.