Slow-Cooked Beef Tongue Tacos

Ingredients:

For the Beef Tongue:

• 1 beef tongue (about 2-3 lbs)
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2-3 bay leaves
• 1 tbsp whole black peppercorns
• Salt, to taste
• Water (enough to cover the tongue in the crockpot)

For the Tacos:

• 12 small corn tortillas
• 1/2 cup fresh cilantro, chopped
• 1 small onion, finely diced
• 1 lime, cut into wedges

For the Homemade Salsa Verde:

• 1 lb tomatillos, husked and rinsed
• 1-2 fresh jalapeños (seeds removed for less heat, if desired)
• 1/4 cup cilantro
• 1 garlic clove
• 1/2 tsp salt
• 1 tbsp lime juice
• Water, as needed to adjust consistency

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice
• 2 cups water or broth
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Cook the Beef Tongue:

   • Place the beef tongue in a crockpot and add the onion, garlic, bay leaves, peppercorns, and a generous pinch of salt.
   • Add enough water to cover the tongue. Set the crockpot to low and cook for 8-10 hours, or until the tongue is very tender and easily pierced with a fork.
   • Once the tongue is cooked, remove it from the crockpot and allow it to cool slightly.

2. Prepare the Salsa Verde:

   • In a saucepan, bring the tomatillos and jalapeños to a boil in enough water to cover them. Let them simmer for about 5-7 minutes, until the tomatillos are softened and slightly pale.
   • Drain and transfer the tomatillos and jalapeños to a blender or food processor. Add cilantro, garlic, salt, and lime juice.
   • Blend until smooth, adding water a little at a time to reach your desired consistency. Taste and adjust seasoning if necessary.

3. Prepare the Cilantro-Lime Rice:

   • Rinse the rice under cold water until the water runs clear.
   • In a medium saucepan, heat olive oil over medium heat. Add the rice and sauté for 1-2 minutes, until lightly toasted.
   • Add water or broth and salt, and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
   • Remove from heat, fluff with a fork, and stir in fresh cilantro and lime juice.

4. Peel and Shred the Beef Tongue:

   • Once the beef tongue is cool enough to handle, use a sharp knife to peel off the thick outer layer of skin (it should come off easily).
   • Chop the tender meat into small, bite-sized pieces, shredding it if desired.

5. Assemble the Tacos:

   • Warm the corn tortillas in a dry skillet or on a grill until soft and pliable.
   • Spoon the shredded beef tongue onto the tortillas and top with freshly chopped cilantro, diced onions, and a squeeze of lime juice.
   • Serve immediately with a side of homemade salsa verde and cilantro-lime rice.