Ingredients:

  • 3 lbs beef tongue, scrubbed clean
  • 1 large white onion, halved
  • 3 whole cloves
  • 6 cloves garlic, smashed
  • 2 dried bay leaves
  • 1 tbsp black peppercorns
  • 1 tbsp kosher salt
  • 2 tbsp neutral oil
  • 24 small corn tortillas
  • 1 cup fresh cilantro
  • 4 limes, cut into wedges

Instructions:

  1. Scrub the meat. Clean the 3 lbs beef tongue under cold running water to remove any debris. Note: This ensures a clean flavor for the braising liquid.
  2. Combine aromatics. Place the tongue, halved onion, 6 cloves garlic, 3 cloves, bay leaves, peppercorns, and 1 tbsp kosher salt in a pot.
  3. Cover with water. Add enough water to submerge the meat by at least 2 inches.
  4. Braise the beef. Simmer for 3 hours (or pressure cook for 45 minutes) until a knife pierces the center with zero resistance.
  5. Peel immediately. Remove the tongue and, while still warm, peel off the thick outer skin. Note: The skin is much harder to remove once the meat cools down.
  6. Cube the meat. Slice the tongue into 1/2 inch cubes, discarding any excess gristle at the very base.
  7. Heat the oil. Add 2 tbsp neutral oil to a skillet over medium high heat until the oil shimmers and barely wisps smoke.
  8. Sear the cubes. Add the meat in a single layer and cook for 3-5 minutes until the edges are dark brown and crackling.
  9. Warm the tortillas. Heat the 24 corn tortillas on a dry griddle until soft and slightly charred.
  10. Assemble and serve. Pile the meat onto tortillas, top with diced onion, cilantro, and a heavy squeeze of lime.