This authentic Mexican dish is simply amazing. Some cultures consider the tongue a delicacy. One bite into the tasty meat and you’ll know why. The meat is fatty and fine textured like pot roast and you can get them at many markets nowadays. Obviously we would prefer that you seek out a grass-fed cow tongue. You’ll need to plan ahead for this one. It takes some time to cook the meat.
1 beef tongue, 2–3 pounds (1 kg)
3 cloves garlic
1 large onion, quartered
2 bay leaves
2 teaspoons salt
1 teaspoon peppercorns
1 tomato, chopped
½ red onion, finely chopped
½ cup (12 g) cilantro, chopped
1 lime, sliced
- Rinse tongue well to prepare. In large pot, cover tongue with water.
- Add garlic, onion, bay leaves, salt, and peppercorns and bring to a boil.
- Reduce heat and simmer for about 3 hours. Remove from heat and allow tongue to cool in broth.
- When the tongue is cool enough, remove it from broth. Peel away the outer skin (it will feel like rubber) to reveal the tender meat inside. Remove any excess fatty tissue and dice up into chunks.
- Serve in warm Coconut Flour Tortillas (recipe here) with tomato, red onion, cilantro, and a fresh squeeze of lime juice. You’ll want to have a favorite salsa or two lying around for some extra kick.
Plan Ahead—Have salsas and tortillas already made. Heat tortillas right before you serve.