Recipes

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: 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. 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. 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. 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. 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.