-
1
Wash the tongue and place it in a pressure cooker. Add enough water to cover, salt to taste, 1 clove of garlic, 1 piece of onion, and the bay leaves. Cook for 45 minutes. Pierce the thickest part of the tongue with a skewer to make sure it feels evenly cooked all the way through.
-
2
Meanwhile, combine the tomatillos, chili, 1 clove garlic, and the rest of the onion in a saucepan. Cook until the tomatillos begin to soften and change color. Remove from the heat.
-
3
Place the sauteed tomatillos, chili, onion, and garlic in a blender. Add salt to taste, and puree until smooth.
-
4
Boil a small pot of water, and fill a large bowl with ice water. When the water comes to boil, blanch the cilantro by plunging it into the boiling water for just a two to three seconds. The cilantro will begin to wilt. Then immerse it immediately in the ice water to stop it from cooking further. This will give it a vibrant green color. Add the cilantro to the sauce, and puree again.
-
5
In a large pot, put 1 tablespoon vegetable oil and add the sauce.
-
6
Remove the tongue from the steamer and peel off the skin.
-
7
Slice the meat horizontally or cut it into cubes.
-
8
Add the meat to the sauce and taste, seasoning as needed.
-
9
Top the beef tongue with the green sauce and serve with corn tortillas and the toppings of your choice.
