Lengua Tacos (beef tongue) get a really bad rap. It’s too bad that most people are scared of them because they are really missing out.
Ingredients
For the boil:
1onion, quartered
1head garlic, halved horizontally
1Tablespoonblack peppercorns
1Tablespooncumin seeds
A handful of cilantro sprigs
2bay leaves
4dried chipotle peppers, optional but awesome
For simmering:
½red pepper, diced
1large tomato, diced
½onion, diced
3Tablespoonsneutral oil, like canola
1 ½Tablespoonchili powder
Other stuff you might want:
Flour tortillas
2avocados, sliced
Lettuce, chopped
Radishes, sliced
Limes, sliced
Green tomatillo salsa
Cotija cheese
Instructions
Add tongue along with other simmering ingredients to a large pot and cover with water. Bring to a simmer and simmer for about 4 hours. Cool for an hour or so in the liquid until the tongue is cool enough to handle.
Slice off the tough under-portion of the tongue and also peel off the outer layer of tough skin. Dice the meat into small, even cubes.
If you aren’t making tacos immediately, store in a bowl and cover with liquid from the boiling.
When you’re ready to make tacos, add the veggies for second cooking to a large pan with oil over medium heat. Cook until the veggies are soft. Add meat, spices, and about 1/2 cup of the simmering liquid or water. Simmer until the sauce is thick and everything is hot, about 15 minutes.