-
1
Add the tongue to a large saucepan.
-
2
Add water and make sure it covers the tongue by a couple of inches.
-
3
Place this on medium heat and boil for about 2 hours.
-
4
After 2 hours, remove and place onto a cutting board.
-
5
Pour the water out and wash out the saucepan.
-
6
Return the tongue back to the pot, cover with water again, then add your aromatics: jalapenos, black pepper, salt, bay leaves, piquin, quartered onions, garlic, cumin seeds, and cilantro stems.
-
7
Bring this to a simmer, and cook for 4 hours.
-
8
After 4 hours, remove the tongue and strain the stock.
-
9
Discard the stock solids, but reserve the stock (its really great).
-
10
Next, take the tongue and rinse under cold water.
-
11
Now its time to peel the outer layer, as that is not desired.
-
12
If you cannot easily peel it, use a paring knife and trim all of it away, exposing the cooked beef tongue.
-
13
Discard the outer layer, then cut beef tongue into strips, then into bite-sized chunks.
-
14
Season with a pinch or two of salt.
-
15
Mix and get ready to sear it up for your tacos.
-
16
Heat a large skillet on medium heat, then add oil.
-
17
Once heated, add in some of the beef tongue, and cook until it gets a light sear on them.
-
18
Once seared, add a spoonful or two of the reserved stock.
-
19
Heat through until stock reduces, then remove from heat.
-
20
Take a flour tortilla, load it with some of the beef tongue, and top with cilantro, onion, and sliced jalapeno.
-
21
Squeeze some lime, and dig in.
