Tacos de Lengua
Tacos de Lengua
1 beef tongue
1 yellow onion, cut in half, skin removed
1 jalapeno cut in half, seed and ribs removed (optional)
2 bay leaves
2-3 cloves garlic, peeled
1/2 t. cumin seed
1/2 t. whole peppercorns
Rendered lard or bacon fat, or vegetable oil
1/2 bunch chopped cilantro
1/2 sweet onion, finely diced, rinsed and dried
Fresh corn tortillas
Rinse cow tongue. In a large pot over medium, toast the cumin seeds until toasted and fragrant. Add the tongue, yellow onion, bay leaves, garlic, peppercorns, the juice of 1 lime, and cover with enough water to submerge the tongue. Bring to a boil, reduce heat and simmer until tender, 3-4 hours. Remove tongue from water with tongs. While still hot, use a sharp knife to cut around the skin on the tongue and remove. It should be very easy to remove, make sure you get all of it. It is much harder to remove when the tongue cools so do it while it's hot. Allow tongue to rest 10-15 minutes. Cut off any connective tissue, bone, or excessive fat. Once rested slice into 1/2" slices cut those slices down into bite-sized pieces for the tacos. Heat the lard or veg. oil in a pan over medium-high and add in the chopped tongue pieces, season with salt and fresh ground black pepper to taste, and toss for a minute to slightly brown. Transfer to warm corn tortillas, top with chopped cilantro and diced sweet onion, and a squeeze of lime. Serve with your favorite salsa.
That's how it's done. You could do more or less the same preparation for tripas tacos as well, substituting tripe for tongue.