Ingredients:

  • 1 beef tongue (approx. 3 lbs / 1.4 kg)
  • 1 white onion, halved
  • 1 head of garlic, sliced crosswise
  • 4 dried bay leaves
  • 10 black peppercorns
  • 2 tbsp sea salt
  • 4 liters water
  • 2 tbsp lard
  • 1 tsp cumin seeds, toasted and ground
  • 24 small corn tortillas
  • 1 bunch fresh cilantro, finely chopped
  • 1 large white onion, finely diced
  • 0.5 cup salsa verde
  • 4 limes, cut into wedges

Instructions:

  1. Place the beef tongue in a large pot with 4 liters water, the halved white onion, the head of garlic, 4 bay leaves, 10 peppercorns, and 2 tbsp sea salt. Bring to a boil, then reduce heat to a low simmer until the foam stops rising.
  2. Simmer for 3 hours 30 mins until a knife pierces the thickest part with zero resistance.
  3. Remove the tongue from the water and, while still warm, use your fingers or a knife to peel away the thick outer skin away from the meat using your fingers or a paring knife.
  4. Cut the peeled meat into small, uniform 1/2 inch cubes.
  5. Heat lard in a heavy skillet over medium high heat until it begins to shimmer. Add the meat and 1 tsp toasted cumin seeds, frying until the edges are golden and crackling.
  6. Warm the corn tortillas until they are pliable and slightly charred.
  7. Place a generous spoonful of meat onto two stacked tortillas. Top with the finely diced white onion and chopped cilantro. Drizzle with 0.5 cup salsa verde and serve immediately with fresh lime wedges.