Beef Tongue Tacos
Ingredients
- 1 kgBeef tongue (whole)
- 1 pcOnion (halved)
- 4 pcGarlic (crushed)
- 2 pcBay leaf (whole)
- 1 tspBlack peppercorns
- 1 tbspGray sea salt
- 30 gLard (for frying)
- 12 pcSoft tortilla (for filling), made from corn
- 1 pcWhite onion (finely minced)
- 1 pcFresh cilantro (chopped)
- 50 mlLime juice
- 6 pcTomatillos (husked and rinsed)
- 2 pcSerrano pepper (stemmed)
Method
Incredibly tender meat that melts in your mouth, contrasted by crispy seared edges. The aroma of braised tongue and the bite of fresh onion awaken the senses.
- 1
Place the tongue in a large pot with the halved onion, crushed garlic, bay leaf, pepper, and salt. Cover with water and bring to a boil. Reduce heat and simmer gently until the meat is tender and a knife blade enters like butter.
- 2
Remove the tongue from the broth. While still hot, remove the rough white skin using a paring knife. It should come off easily. Also remove the cartilaginous parts at the base.
- 3
Dice the tongue into small one-centimeter cubes. Heat the lard in a cast-iron skillet. When it smokes slightly, add the meat cubes. Let them brown without stirring too much to get a brown and crispy crust on each side.
- 4
Boil the tomatillos and serrano peppers in water for 10 minutes until soft. Blend them with a pinch of salt to obtain a smooth salsa verde.
- 5
Heat the tortillas on a dry griddle until soft. Generously garnish with crispy meat, add chopped white onion, chopped cilantro, a squeeze of lime juice, and the salsa verde.
Frequently asked questions
How do you get this dish right?
- Never peel the tongue cold, the skin will stick to the meat and you'll waste good product.
- The cooking broth is liquid gold: strain it and use it as a base for soup or risotto.
How long does this dish keep?
Cooked and peeled tongue keeps for 3 days in the fridge in its broth. Once seared, consume immediately to maintain the crispiness.
