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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 12 |
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From . Ingredients:
1 (3 -4 lb) beef tongues |
2 large onions, peeled |
cloves from 1 head of garlic, peeled and crushed |
6 -7 bay leaves |
1 tablespoon peppercorn |
2 tablespoons salt |
vegetable oil |
corn tortilla (2 to 3 per person) |
salsa verde |
avocado |
cilantro |
chopped red onion |
thinly sliced radish (to garnish) |
Directions:
1. Fill a large 12 quart stock pot 2/3 full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt. Bring to a boil, reduce heat to a simmer, cover, and cook 3 hours, or until soft and tender.
2. Remove tongue from water and let cool for a couple of minutes. Notice the light colored skin-like covering over most of the tongue. Using your fingers, and/or a sharp small knife, remove this covering and discard. Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Remove this and discard.
3. Slice the tongue in 1/4 inch slices. Heat a little oil in a frying pan on medium high and saute the slices on both sides until they are lightly browned. Remove from pan and slice first into strips, then again crosswise so you end up with small cubes.
4. Soften the tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla). Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa verde and some chopped avocado, onion, and chopped cilantro. Garnish with radish slices.
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