Name: Tacos de Lengua
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3-4 lbs Beef Tongue; 1 Large onion, quartered; 4 Cloves garlic, crushed; 3 Bay leaves; 1 TBSP Whole black peppercorns; 1 TBSP Kosher salt; Generous glug of avocado or extra virgin olive oil; Water (enough to cover the tongue in a pot); 16 Corn tortillas; 1 Small onion, finely diced; 1 Avocado, roughly chopped; Lime wedges; Salsa of your choice; Fresh cilantro, chopped

1

Rinse the tongue: Rinse the beef tongue under cold water.

2

Place in the pot: Place the cleaned beef tongue in a large pot and add enough water to cover it completely. Add quartered onion, crushed garlic, bay leaves, peppercorns, and salt to the pot for added flavor.

3

Simmer until tender: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 3 hours. The tongue should become tender and easily pierced with a fork.

4

Peel the tongue: Remove the cooked tongue from the pot and allow it to cool slightly. While the tongue is still warm, carefully peel off the tough outer skin.

5

Dice into pieces: Once cooled enough to handle, dice the tongue into small pieces.

6

Sear the tongue: Heat a skillet over medium-high heat. Add a little oil to the skillet and sear the diced tongue until lightly browned.

7

Warm the tortillas: Warm the tortillas in a skillet or a microwave.

8

Assemble the tacos: Fill each warm tortilla with a generous portion of the diced tongue.

9

Serve and enjoy: Serve the tacos alongside fresh cilantro leaves, finely diced onion, lime wedges, salsa, and diced avocado.