Name: Tacos de Lengue con "Queseaux"
Yield: 12 servings
Ingredients: 3 pounds fresh beef tongue, split into 4 even pieces; 3 cloves garlic, papery skins on, smashed; 1 medium yellow onion, skin-on, quartered; 1 cup beef broth; 1/4 cup chipotles in adobo; 1 tablespoon kosher salt, plus more for seasoning; 2 tablespoons oil; 2 teaspoons xanthan gum; Warm corn tortillas, homemade or store-bought, for serving; Serving suggestions: diced onion, cilantro leaves, lime wedges, salsa, whatever you like on a taco

1

Add the tongue, garlic, onion, beef broth, chipotles in adobo and salt to a stovetop pressure cooker. Follow the manufacturer's instructions for locking on the pressure cooker lid set over high heat. Pressure cook at high pressure for 30 minutes. Follow the manufacturer's instructions for quick-releasing the pressure, then unlock the lid and use tongs to remove the tongue, reserving the cooking liquid. Allow the tongue to cool to the touch, running under cool water in a colander. Use your fingers or a paring knife to trim away the skin. Cube the meat and season with kosher salt. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Heat until hot, then add the seasoned tongue and sear until evenly browned, about 5 minutes.

2

Meanwhile, blend the cooking liquid with the xanthan gum, creating your "queseaux."

3

Build your tacos: tortillas, seared tongue, diced onion and cilantro. Serve alongside the lime wedges, "queseaux" and salsa.