Name: Tacos de Lengua
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1 4lb beef tongue; 3 slices bacon, cut into small pieces; 1/4 cup Simple Sofrito; 1 medium onion, halved; 6 garlic cloves, whole; 2 large bay leaves; 1 tbsp whole black peppercorns; 1 7oz can chipotle peppers in adobo; Liquid Smoke seasoning, a few shakes as needed; Water, as needed; 2 tbsp vegetable oil; 1 tbsp chili powder spice blend; 1/4 cup reserved broth; Corn tortillas, for serving; 1 small bunch cilantro, finely chopped; 1/2 medium white onion, finely diced; Lime wedges, for serving; Hot sauce, for serving; Spicy Pickled Carrots, for serving

1

Add the beef tongue, bacon, sofrito, onion, garlic, bay leaves, peppercorns, chipotle peppers and liquid smoke to the pressure cooker and add enough water to fill up to machine's max fill line.

2

Pressure cook according to manufacturer instructions until tongue is tender (approximately 90 minutes).

3

Remove tongue and let cool. Reserve broth for later use.

4

When cool enough to handle, peel and trim the tongue, removing any tough outer skin.

5

If smoking: Place prepared tongue in smoker and smoke at low temperature. If using oven: Place in dutch oven with lid and roast low and slow with a little reserved broth.

6

When meat is fork-tender and ready, shred or chop into small pieces for tacos.

7

Heat vegetable oil in a pan and sauté the shredded tongue with chili powder and some reserved broth until heated through and slightly crispy.

8

Warm corn tortillas and fill with the prepared lengua.

9

Top with chopped cilantro, diced white onion, and serve with lime wedges, hot sauce, and spicy pickled carrots.