Beef Tongue Verde Tacos (Printable Version)

Tender beef tongue simmered with herbs, diced and served in warm corn tortillas with zesty salsa verde and fresh garnishes.

# What You'll Need:

→ Meat

01 - 1 whole beef tongue (3-4 pounds), cut into 2-3 pieces

→ Aromatics

02 - 1 head of garlic, outer dry peel removed, split horizontally
03 - 1 white onion, outer peel removed, split horizontally
04 - 5 dried bay leaves
05 - 15 black peppercorns
06 - 1 teaspoon dried marjoram
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 tablespoon kosher or coarse sea salt, plus more for seasoning

→ For Cooking & Serving

10 - 2 teaspoons vegetable oil
11 - 1/2 cup finely chopped white onion, divided
12 - 1/4 cup fresh cilantro leaves and upper stems, coarsely chopped
13 - 1 batch of Cooked Salsa Verde
14 - 1 lime, cut in quarters (optional)
15 - 10-12 corn tortillas
16 - Freshly ground black pepper to taste

# Steps to Follow:

01 - Place tongue, garlic, onion, bay leaves, peppercorns, marjoram, thyme, oregano and 1 tablespoon salt in a large pot. Cover with water extending 5 cm above the tongue. Bring to a rolling boil over high heat, then reduce to a gentle medium simmer, cover with a tight fitting lid and cook for 3 hours, or until the tongue is completely tender and soft. Check the water halfway through and add more hot water if needed to keep the tongue mostly covered.
02 - Turn off the heat. Let the tongue cool slightly in the cooking liquid. Remove from the broth and place on a cutting board.
03 - Using a small sharp knife and your hands, remove the outer layer of skin and the bottom attachment portion of the tongue, which tends to be tougher and fattier. (The tongue is easier to peel while still warm.) Slice into 6 mm slices and then cut into 6 mm dice.
04 - Heat oil in a medium-sized skillet over medium-high heat. Add 1/4 cup of the chopped onion and cook for 2 minutes, until softened. Add diced tongue, season with salt and pepper to taste, and cook for 4-5 minutes, stirring occasionally, until lightly browned and the onion has completely softened. Turn off the heat.
05 - Heat corn tortillas on a preheated comal or skillet over medium heat until thoroughly heated and lightly browned on both sides. Place in a clean kitchen towel and wrap to keep warm, or keep in a tortilla warmer.
06 - Spoon a generous amount of tongue in the middle of each warm tortilla. Top with salsa verde and garnish with the reserved fresh chopped onion and cilantro. Add a gentle squeeze of fresh lime juice if desired.

# Additional Notes:

01 - Ask your butcher to cut the tongue into pieces, or do it yourself at home.
02 - The tongue is easier to peel while still warm from cooking.

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