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1
Rinse the tongue under cold water and make sure it is clean. Put the tongue in a large stockpot with enough room so that it doesn't touch the sides. Cover withwater. Bring to a boil over medium-high heat, then cover the pot and lower the heat to low to keep a good, solid simmer. Let simmer for 3 hours; the tongue is done when a sharp knife pierces it easily and the membrane looks ready to slide off.
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2
Remove the tongue from the pot and let cool on a plate for about 15 minutes. It should be cool enough to touch but not so cold that the membrane sticks. Peel off the membrane and clean the underside of the tongue of any tough bits. You may need a sharp knife.
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3
Put the tongue back in the stockpot, add the salt to the water, and bring to a boil over medium-high heat. Cover and lower the heat to low to keep at a simmer. Simmer about 1 hour, until the meat is tender and can be pulled apart easily.
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4
Put the tomatillos, jalapenos, and garlic in a medium saucepan and add 1/2 cup water. Set the pan over medium heat. Bring the mixture to a boil, reduce the heat to low, and simmer, uncovered, for about 15 minutes, until the tomatillos are soft and have lost their vibrant green color. Drain, reserving the liquid, and let the vegetables cool.
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5
Transfer the cooled vegetables and liquid to a blender. Add the salt and puree on high speed until smooth. Pour the mixture into a bowl and stir in the avocado, onion, and cilantro. Cover and refrigerate for 1 hour, then adjust the seasoning if needed.
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6
Shred tongue and serve on warm tortillas with a dash of salsa verde and some fresh cilantro leaves and thinly sliced radishes.
