Ingredients

The following ingredients have 16 Servings
  • 3 pounds beef tongue
  • kosher salt
  • water
  • 1 small onion, peeled and quartered
  • 1 head garlic, peeled and pounded
  • 2 tablespoons salt
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 32 pieces small corn tortillas
  • 1 large onion, peeled and diced
  • 1 bunch cilantro, stemmed and chopped
  • salsa roja or salsa verde
  • limes, cut into wedges

Instruction

  • Scrub surface of tongue with coarse salt. Rinse and repeat for a few times. Rinse well. 
  • In a deep pot, combine beef tongue and enough water to cover. Over medium heat, bring to a boil for about 10 to 15 minutes, skimming scum that may float on top. Drain tongue and rinse well. Discard liquid and wash pot.
  • Return tongue to the pot and add enough water to cover. Add onions, garlic, salt, peppercorns and bay leaves. 
  • Over medium heat, bring to a boil. Skim scum that my float on top. Lower heat, cover and simmer for about 3 to 4 hours or until meat is fork-tender. Add more water as needed during cooking to completely cover the tongue. 
  • Drain tongue from liquid and discard liquid and aromatics. Allow tongue to cool to touch. Peel the skin and dice meat.
  • In a skillet over medium heat, arrange tortillas in a single layer and warm, turning once or twice, until soft and pliable.
  • To assemble tacos, spoon about 2 tablespoons of tongue on tortillas. Top with onions, cilantro, and salsa. Serve with limes.