Mexican Beef Tongue Casserole

Ingredients:

• Salsa Tordilla Chips: 1 pack
• Flour: 2 tbsp
• Butter: 30 g
• Milk: 500 ml
• Beef stock/broth: 1 cup
• Garlic powder: 1/4 tsp
• Salt and red chili powder: As needed
• Gouda or Cheddar cheese (shredded): 150 g
• Beef or lamb tongue (cooked and chopped): 400 g
• Black olives (sliced): 20 g
• Fresh parsley (chopped): For garnish

Instructions:

1. Sauté flour in melted butter until the raw smell disappears. Gradually pour in the milk while whisking continuously to prevent lumps. Add beef stock and allow it to thicken. Stir in garlic powder, salt, red pepper, and shredded cheese until smooth and melted. Mix in cooked chopped tongue, then transfer the mixture into an ovenproof baking dish.
2. Cover the top completely with Salsa Tordilla chips and sprinkle with sliced black olives. Bake on the middle rack of a preheated oven at 180°C (350°F) for 20 minutes. Remove from the oven, garnish with fresh chopped parsley, and serve hot!