Preparation

In each casserole, fry the thin slices of onion with butter, cut thin slices of garlic and tomato and fry them in a saucepan to which the green chili strips and butter were added, being very careful that this is not overly fried.

In another casserole, greased with butter, add the previous frying.

Place a layer of thin slices of tongue on top (previously cooked, removed the skin), and sprinkle the whole with the ground spices, garnishing them with the diced potatoes, almonds, olives and capers.

continue placing in this order, until all the ingredients are finished.

Then, and carefully, so that it does not decompose, pour the wine over it, so that it covers all the content.

put the casserole in the oven that should be at 230 degrees c., and leave it until all the caldillo is consumed, taking care not to burn.
serve hot.

Ingredients

  • 1/2 kg. cow tongue
  • 1 glass of Malaga wine
  • 4 potatoes
  • 4 green peppers
  • 1 large tomato
  • 1 large onion
  • 4 cloves of garlic
  • almonds, olives and capers
  • cloves, pepper and cinnamon powder
  • butter
  • salt