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.