A lunch truck came to a job site near Dulles and one of the items was a Latino style stewed tongue with onions, peppers, corn, (lard),ect. Great over rice. I know it was tongue 'cause it wasn't peeled before it was chopped up, but the veggies and the seasoning made it a dish I want to replicate at home. Any suggestions on preparations, seasoning, ect ?
I don't know about the Latino version, I've always thought of it as a Basque dish. But here's a recipe you might want to try:
A few more Latino methods: