4 lbs beef tongue
2 onions, large, peeled
1 clove garlic, head, peeled and crushed
7 bay leaves
1 tbsp peppercorns
2 tbsp salt
vegetable oil
For Assembly:
corn tortillas, (2 to 3 per person)
salsa verde
avocados
cilantro
red onion, chopped
radishes, thinly sliced, for garnish
Fill a large stock-pot ⅔ full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt.
Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender.
Remove tongue from water and let cool for a couple of minutes.
Notice the light-colored skin-like covering over most of the tongue. Using the fingers, and/or a sharp small knife, remove this covering and discard.
Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Remove this patch.
Slice the tongue in ¼-inch slices.
Heat a little oil in a frying pan on medium-high and sauté the slices on both sides until they are lightly browned.
Remove from pan and slice first into strips, then crosswise again to make small cubes.
To Assemble:
Soften tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave for about 10 seconds per tortilla.
Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa verde and some chopped avocado, onion, and chopped fresh cilantro. Garnish with radish slices. Enjoy!
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