Tongue Cured in Red Chile (Lengua Adovada) Recipe

Ingredients (14)

• 1 yak, venison, or beef tongue, 2 to 3 pounds
• for the marinade:
• 2 medium onions, peeled
• a handful of garlic cloves, peeled
• 1/4 cup powdered red chili
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 tablespoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1 tablespoon cider vinegar
• for braising:
• 1 cup water, stock, or dry red wine