Tacos de Lengua

Ingredients

• 1beef tongue — about 1.5 kg, simmered and peeled
• 1white onion — quartered
• 6 clovesgarlic
• 2bay leaves
• 1 tbspblack peppercorns
• 3 tbsplard — for crisping the slices
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa verde cruda — to serve
• 1 tspfine salt

Method

1. Start by thoroughly rinsing the beef tongue under cold water to remove any impurities. Place the tongue in a large pot and cover it with water. Add the white onion (halved), 6 cloves of garlic, 2 bay leaves, and 1 tablespoon of black peppercorns. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer. Cook until the tongue is tender and the skin can be easily peeled off, which usually takes about 2 to 3 hours. The meat should feel soft when pierced with a fork.
2. Once the tongue is tender, remove it from the pot and let it cool slightly. Peel off the thick outer layer of skin using your fingers or a small knife. This layer should come off easily, revealing the tender meat beneath. Dice the peeled tongue into small, bite-sized pieces, ensuring they are uniform for even cooking and easy eating.
3. In a large skillet, melt 3 tablespoons of lard over medium-high heat. Add the diced tongue pieces to the skillet, spreading them out in an even layer. Cook, stirring occasionally, until the meat is browned and slightly crispy on the edges. Sprinkle 1 teaspoon of fine salt over the meat, tasting and adjusting if needed, to enhance the flavor.
4. While the meat is cooking, prepare the tortillas. Heat a comal or a flat griddle over medium heat. Place the corn tortillas on the comal, warming them one by one until they are soft and pliable. Keep the warmed tortillas wrapped in a clean cloth to maintain their heat and softness.
5. Finely chop the remaining white onion and a bunch of fresh cilantro. These will be used to garnish the tacos, adding a fresh crunch and vibrant flavor.
6. To assemble the tacos, place a generous spoonful of the cooked tongue onto each warm tortilla. Top with a sprinkle of chopped onion and cilantro. The combination of textures and flavors should be balanced, with the richness of the meat complemented by the fresh toppings.
7. Serve the tacos with lime wedges and a cup of salsa verde cruda on the side. Encourage everyone to squeeze lime juice over their tacos and add salsa to taste, allowing each person to customize their taco to their liking. This final step brings all the flavors together, making each bite refreshing and satisfying.