Lengua Guisada
Stewed Beef Tongue

1 beef tongue
1 large head of cloves, cut crosswise
1 large white or yellow onion, peeled and halved
1 tbsp white or cider vinegar
2 - 4 bay leaves
1 tbsp oil
3 cloves of garlic, minced
2 large tomatoes cut in large pieces
1 chili pepper minced
2 tbsp cilantro
1 tbsp basil
salt and pepper

Wash tongue and cover with water in a stockpot large enough to hold it. Bring water to a boil for 2 minutes, remove from heat and drain completely. Wash tongue again.

Put tongue back in the pot and cover with water, add vinegar, halved onion, head of garlic and the bay leaves. Bring to gentle boil and reduce heat to minimum, cover and keep simmering for 2 to 2 ½ hours until fork tender.

Remove tongue from broth and peel the skin that turned white during cooking. Slice the tongue widthwise into ¼ inch thick pieces. Reserve about 2 cups of the broth.

In a pot, heat oil, sauté minced garlic. Add tomatoes, chili, cilantro, basil, salt and pepper to taste, reserved broth and sliced tongue. Cook for 30 minutes.