This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!
Ingredients
- beef tongue: 1 piece
- white onion: 0.5 piece (sliced)
- garlic: 5 clove (crushed)
- bay leaf: 1 piece
- salt: (to taste)
- vegetable oil: 3 Tbsp
- Roma tomatoes: 5 piece
- serrano peppers: 5 piece
- salt: (to taste)
- onion: 0.5 piece (diced)
- corn tortillas: 2 packages (10 ounce packages)
Metric Conversion
Stages of cooking
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Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
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Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.
