Tongue Tacos
1 beef tongue, 2 1/2 to 5 lbs.
salt
a bottle of your favorite beer
1 bay leaf
1 onion, quartered
4 fat cloves of garlic, smashed
corn tortillas
shredded lettuce
1/2 small onion, finely diced
handful of cilantro chopped
2 limes
1 avocado, sliced
Scrub beef tongue with salt to get rid of any slime. (I didn’t have any problems with slime, but took this step as a precaution.) Rinse thoroughly under running water and place in a large pot with beer, bay leaf, onion, and garlic. Add water to cover and bring to a boil, then immediately lower heat, cover, and simmer for four hours.
Remove tongue from pot and allow to cool. Once cool enough to handle, remove the outer layer of skin. (It’ll peel right off, but might give you the heebie-jeebies. Just a warning.) Place in a covered container with about 1 cup of the cooking liquid and refrigerate overnight.
The following day, preheat oven to 350 degrees. Place tongue and cooking liquid in a baking dish, cover with foil, and bake for one hour.
Remove from dish and set aside until just cool enough to handle. At this point, shred, dice, or thinly slice the tongue and place in warm oven until ready to serve.
Combine diced onion, chopped cilantro and juice of 1/2 lime in a bowl with salt and pepper to taste. Heat tortillas in a screaming hot cast iron pan, assemble tacos as desired, and dig in.
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