Beef Tongue: Tacos de Lengua

Ingredients:

• 2 to 3 pounds beef tongue
• 1 large onion, quartered
• 4 garlic cloves
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt, to taste
• 1 tablespoon vinegar or lime juice (optional)
• Corn tortillas
• Fresh cilantro, chopped
• Diced onions
• Lime wedges
• Salsa of choice

1. Prepare and clean the tongue:
   Rinse the beef tongue under cold water. Optionally, you can soak it in cold water for 1 hour, changing the water once, to remove impurities.
2. Cook the tongue:
   Place the tongue in a large pot and cover with water. Add onion, garlic cloves, bay leaves, peppercorns, and a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2.5 to 3 hours, or until the tongue is very tender when pierced with a fork.
3. Peel the tongue:
   Remove the tongue from the pot and let it cool slightly. While still warm, peel off the thick outer skin; it should come off easily with your fingers or a knife.
4. Slice the tongue:
   Slice the peeled tongue thinly into bite-sized pieces or strips.
5. Sauté (optional):
   For extra flavor, you can sauté the sliced tongue in a hot skillet with a little oil or butter until lightly browned.
6. Assemble tacos:
   Warm corn tortillas. Fill each tortilla with sliced tongue, then top with chopped onions, fresh cilantro, a squeeze of lime, and your favorite salsa.
7. Serve:
   Serve immediately with extra lime wedges on the side.

• Adding vinegar or lime juice to the cooking water can help tenderize and add subtle tang.
• Tacos de lengua are a classic Mexican street food and can be garnished with radishes or avocado as well.
• Leftover tongue can be used in sandwiches or stews.