Name: Cold Tongue Platter (Lengua en Fiambre)
Yield: 6 servings as a main dish
Cuisine: Mexican
Ingredients: 1½ cups olive oil; 2 large boiling potatoes (Red Bliss or other thin-skinned variety); Salt to taste; ½ cup white wine vinegar; 1 tablespoon black peppercorns; 1 package (10 ounces) frozen peas and carrots (or use fresh); 2 medium-large zucchini, thinly sliced; 1 package (10 ounces) frozen string beans (or use fresh); 6 bay leaves; 1 teaspoon salt, or to taste; 2 quarts water; Freshly ground black pepper to taste; 2 garlic cloves, peeled; 2 veal tongues (about 1 pound each)

Preparation info

6
servings as a main dish

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is another old friend. My mother often prepared tongue en fiambre—cold, with an assortment of vegetables and a vinaigrette. (Probably the olive oil suggests a Spanish origin.) The same presentation is used to make beef, pork, or chicken en fiambre. We usually had tongue unless there was some leftover roast beef. Experiment with any preferred cold cooked meat, but do not chill—it should be served at room temperature.

The only bothersome part of this dish is cooking