Tongue California Style

• 4 lbs beef tongues
• 13 cup salad oil
• 1 12 cups onions, peeled and chopped
• 1 garlic clove, peeled and minced
• 1 cup raisins or 1 cup sultana
• 3 cups tomatoes
• 13 cup green jalapenos (adjust for your own taste) or 13 cup green chili pepper, seeded and chopped (adjust for your own taste)
• 12 cup stuffed olives, sliced
• 1 12 teaspoons salt

1. Wash tongue thoroughly; cover with boiling water and cook until tender.
2. Plunge into cold water and let stand about 5 minutes.
3. Remove from water and skin; cut off the root.
4. Preheat oven to 350F.
5. Heat salad oil in a skillet; cook onions and garlic until golden.
6. Add raisins and cook for an additional 5 minutes, stirring well to coat them with oil.
7. Add tomatoes, chili pepper, olives and salt; bring to a boil.
8. Cook five minutes.
9. Place tongue in a roasting pan and pour sauce over it.
10. Bake for an hour.

beef tongues, salad oil, onions, garlic, raisins, tomatoes, green jalapenos, olives, salt

Taken from www.food.com/recipe/tongue-california-style-349553 (may not work)