Tacos de Lengua Recipe: Tender, Authentic Beef Tongue Tacos

Instructions:

1. Rinse the beef tongue thoroughly under cold water. Optionally, soak in salted water for 30 minutes, then drain and rinse again.
2. Place the cleaned tongue into a large stock pot. Add the quartered onion, smashed garlic, bay leaves, peppercorns, and 1 Tbsp of salt.
3. Cover the tongue completely with water or beef broth (at least 1 inch over the top). Bring the liquid to a rolling boil, then immediately reduce heat to a gentle simmer.
4. Cover the pot and slow-simmer for 3.5 to 4 hours, or until the meat is completely fork-tender.
5. Carefully remove the cooked tongue from the braising liquid (reserve 1/2 cup of the liquid) and allow it to cool slightly (about 5-10 minutes).
6. While hot, use tongs and a sharp knife to carefully peel away and discard the thick outer skin and any remaining fatty glands from the tongue.
7. Dice the peeled, tender meat into small, uniform cubes (about 1/4 to 1/3 inch).
8. Heat the lard or oil in a large skillet over medium-high heat. Add the diced tongue and cook, stirring frequently, until the meat begins to caramelize and crisp slightly on the edges.
9. Add 1/2 cup of the reserved braising liquid to the meat. Allow the liquid to absorb and evaporate, moistening the meat without making it watery. Taste and adjust seasoning.
10. Warm the corn tortillas on a dry comal or skillet until pliable and slightly charred.
11. Assemble the Tacos de Lengua by filling each warm tortilla with the finished meat mixture. Top immediately with minced onion, cilantro, salsa, and serve with lime wedges.