Recipe adapted from the recipe for Tacos with Avocado Tomatillo Salsa, from Pure Beef by Lynne Curry
- 1 beef tongue (about 2 pounds)
- 2 onions, halved
- 6 cloves garlic, smashed
- 3 bay leaves
- 10 peppercorns
- 2 tablespoon kosher salt, divided
- 2 tablespoons vegetable or canola oil
- 2 white onions, finely diced
- 1 cup loosely packed cilantro leaves, coarsely chopped
- 36 corn tortilla
- limes, pickled onions, cabbage, sour cream
Place the tongue in an 8 to 12-quart pot with a lid, if you have one, or in a pot with enough depth that you can add water to cover the tongue. Fill the pot two-thirds full with water and add the tongue to the pan with the onion halves, garlic cloves, bay leaves, peppercorns and 1 tablespoon of the salt. Cover with water and bring to a boil over medium high heat. Reduce the heat to a simmer, cover and cook gently for 3 hours, until you can pierce the tongue easily with the tip of a paring knife. Remove the pan from the heat, and the tongue from the water; it should be soft and tender to the touch. Allow it to cool until it you can handle it comfortably. Use a sharp knife to peel the light membrane covering most of the tongue. Discard the membrane and thinly slice or finely chop the meat. (You can remove the bit of meat where the tongue would meat the mouth if you find it too tough, but it's perfectly edible.)
Place the chopped tongue in a mixing bowl, sprinkle with the remaining tablespoon of salt and toss to evenly distribute. Heat the oil in a large pan over medium high heat. When the oil is shimmering, add the tongue, stir once, and cook without stirring until the liquid evaporates and the meat browns, about 4 minutes. Add the onion and cook, stirring occasionally, until it browns slightly, about 3 minutes.
Remove the pan from the head, stir in the cilantro, and place in a bowl for passing. Serve with warm tortillas and plenty of garnishes: radishes, limes, pickled vegetables (carrots, onions and jalapenos), sour cream, salsa and/or guacamole.