2 beef tongues
2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1 tablespoon vanilla
1 cup raisins
1 cup roasted shelled piñon nuts
2 tablespoons blackberry brandy
Cover well-washed tongues with water in a large kettle and simmer until
tender—about 1 hour. Cool and peel. Retain 1 cup of the tongue broth.
Grind meat in a grinder and place in a large bowl. Add remaining
ingredients and mix well with hands, using tongue broth to moisten. Let
mixture stand while you prepare pastry.