Ingredients
The following ingredients have 6 Servings
- 1 RUMBA beef tongue*
- ½ medium white onion
- 6 large garlic cloves
- 2 bay leaves
- 1 teaspoon dried marjoram
- 3 to 4 sprigs of fresh thyme or 1 teaspoon dried thyme
- Salt to taste
- 1 pound tomatillo
- 12 arbol peppers (stem removed)
- 2 guajillo peppers (cleaned and deveined.)
- 2 garlic cloves
- 1 teaspoon instant coffee
- salt and pepper to taste
- 24 small yellow corn tortillas or 18 standard size yellow
- corn tortillas
- ¼ cup vegetable oil
- 1 cup white onion (finely chopped)
- 1 cup cilantro (finely chopped)
- Lime wedges
Instruction
- Remove meat from package and rinse well, pat dry with paper towels. Place in your crockpot or a large stockpot. Cover with water. Add the onion, garlic, bay leaves, marjoram, and thyme. Cook for eight hours in your crock pot on the low setting. If you prefer to cook using the stove top method, cook for about 2 ½ to 3 hours until the meat is tender and can be easily shredded. Once the meat is cooked, shred and set aside 6 cups of meat to make the tacos. Refrigerate the leftover meat for other uses, see note above.
