Tacos de Lengua

Ingredients

• Beef tongue (2 pounds)
• Onion (1, quartered)
• Garlic (4 cloves, smashed)
• Bay leaves (2)
• Salt (1 tablespoon)
• Black pepper (1 teaspoon)
• Ground cumin (1 tablespoon)
• Corn tortillas (12)
• Fresh cilantro (1/2 cup, chopped)
• Onion (1/2 cup, finely chopped (for topping))
• Salsa (1 cup (store-bought or homemade))
• Lime wedges (for serving)

Instructions

1. In a large pot, combine the beef tongue, quartered onion, smashed garlic, bay leaves, salt, pepper, and cumin. Add enough water to cover the tongue completely.
2. Bring the pot to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 3 hours, or until the tongue is fork-tender.
3. Once cooked, carefully remove the tongue from the pot and allow it to cool slightly. Peel off the tough outer skin and discard it.
4. Slice the tongue into thin strips, about 1/4 inch thick.
5. In a skillet over medium-high heat, warm the corn tortillas for about 30 seconds on each side until they are pliable and slightly toasted.
6. Assemble each taco by placing a few slices of beef tongue on a tortilla. Top with chopped cilantro and finely chopped onion.
7. Serve the tacos de lengua with lime wedges and salsa on the side for a burst of freshness.