Ingredients:

  • 3 lbs beef tongue, cleaned
  • 1 white onion, halved
  • 6 cloves garlic, smashed
  • 3 bay leaves
  • 10 black peppercorns
  • 2 tbsp sea salt
  • Water to submerge
  • 1 tbsp avocado oil
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 20 corn tortillas, stone-ground
  • 1 cup white onion, finely diced
  • 1 cup fresh cilantro, chopped
  • 4 radishes, thinly sliced
  • 3 limes, cut into wedges
  • 0.5 cup salsa verde

Instructions:

  1. Place the beef tongue in a large stockpot with the halved onion, garlic, bay leaves, peppercorns, and sea salt. Cover with at least two inches of water.
  2. Bring to a boil, then reduce to a low simmer. Cover and cook for 3 to 3.5 hours until the meat is completely tender and a fork slides in with no resistance.
  3. Remove the tongue from the liquid while still warm. Use a sharp knife to nick the thick outer skin and peel it away entirely. Discard the skin and trim any excess gristle from the root.
  4. Dice the peeled meat into 1/2-inch cubes.
  5. Heat avocado oil in a cast-iron skillet over high heat. Add the cubed meat, cumin, and smoked paprika. Sear for 3-5 minutes until a crisp, mahogany crust forms.
  6. Warm the corn tortillas and fill with the seared lengua. Top with diced onion, cilantro, radish slices, a squeeze of lime, and salsa verde.