- 1 Beef or Veal tongue (2-3 lbs)
- 1 Large onion halved
- 1 head of garlic crushed
- 6 bay leaves
- 1 tablespoon peppercorn
- 2 tablespoons salt
- 1 tablespoon vegetable oil
- 20 Corn tortillas
- 1 cup salsa verde
- 1 ripe avocado
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion
- 1/4 cup sliced radish
In a large stock pot or a pressure cooker (I used pressure cooker), add the tongue, halve onion, garlic, bay leaves, pepper corn and salt. Add with enough water to cover completely the tongue. Pressure cook for 40 minutes. If you are not using a pressure cooker, bring to a boil and simmer for 3 hours adding more water if necessary. The tongue has to be very tender.
Take the tongue out, and discard water and condiments. Let the tongue rest for 30 minutes. Using your fingers or a sharpen knife, remove the white layer of the tongue. It should be easy to peel off.
Slice the tongue into 1/4 inches. In a fry pan or cast iron grill, heat the vegetable oil and saute the slices until brown on both sides. Remove from pan and chopped until you have small pieces.
Warm the corn tortillas in a Comal ir a cast iron pan in high heat until pockets of air appear in them. Put aside in a tortilla warmer or in the oven to keep them warm.
Chopped the avocado and add it to the salsa verde.
To make the tacos, place 2 tablespoons of the tongue meat in the center of a tortilla, add a tablespoon of salsa verde with the avocado. Garnish with radish, cilantro and red onion.