Ingredients
- Optional garnishes:
- 1 whole cow or veal tongue (see note above)
- 1 medium onion, split in half
- 2 bay leaves
- 1 quart low sodium homemade or store-bought chicken stock
- 6 stems cilantro
- 1 small carrot, peeled and roughly chopped
- 2 cloves garlic
- 2 tablespoons duck fat, pork fat, or canola oil
- Kosher salt and freshly ground black pepper
- 16 to 24 corn tortillas (warmed according to these instructions)
- Fresh salsa
- Queso fresco or feta
- Chopped onions and cilantro
- Wedges of lime
- Tomatillo sauce
- Guacamole
Preparation
Step 1
Place tongue, onion, bay leaves, carrot, and garlic in a saucepan just big enough to hold them. Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is). Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, four to six hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.
2
Carefully remove tongue to a cutting board. Strain stock and discard solids, reserving liquid for another use. Peel the outer membrane off the tongue and discard. Roughly chop tongue into 1/2-inch pieces. Tongue can be prepared up through this step up to 5 days in advance. Store in an airtight container or zipper-lock bag in the fridge.
3
When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper.
4
To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas. Top as desired.