4 ea. poblano chiles, roasted, peeled and cut into thin strips
1 cup green olives, pitted
1/4 cup capers, rinsed
fresh parsley leaves, chopped, as needed
For Veal: Place veal tongues, chopped onions, garlic head, 12 bay leaves, thyme and salt in large stock pot. Cover with water; bring to boil. Reduce heat and simmer 1-1/2 hours or until veal is tender. Remove veal from pot; slit and peel away skin and removes any debris from tongues. Carve into slices; keep warm.
For Sauce: While veal is cooking, sauté white onions and 1/4 cup garlic in oil until onions are soft, about 5 minutes. Roast, peel and coarsely chop tomatoes. Add tomatoes, 8 bay leaves, oregano and salt to pan. Cook sauce 25 to 30 minutes over medium heat or until reduced by one-third. Add remaining ingredients such as wine, water, chiles, olives and capers; simmer an additional 20 minutes. Remove bay leaves; adjust seasonings as needed.
To Serve: Place 3 to 4 ounces sliced veal tongue with 3/4 cup sauce in small skillet; heat 1 to 2 minutes or until heated through. Plate veal with sauce. Garnish with chopped parsley.
Rosa Mexicano, City State, Chef Roberto Santibañez
To cleanse veal tongue, soak in cool water 1 to 2 hours. Remove to pot and cover with water. Simmer 10 minutes. Remove tongues from pot and rinse.