Tongue in Salsa Tacos

Recipe by Pati Jinich

• Ingredients

  For the tongue:

  1 whole beef tongue, about 3 to 4 pounds, rinsed in cold water

  1 head of garlic, outer dry peel removed, horizontally halved

  1 white onion, outer peel removed, halved 

  3 dried bay leaves

  1 teaspoon black peppercorns

  1 teaspoon dried marjoram

  1 teaspoon dried thyme

  1 teaspoon dried oregano

  1 tablespoon kosher or sea salt, plus more for seasoning

  2 teaspoons vegetable oil

   

  For the salsa:

  1 pound ripe roma tomatoes

  ¼ pound tomatillos, husked and rinsed

  1 to 2 jalapeño or serrano chiles, stemmed

  1 garlic clove, unpeeled

  ¼ white onion

  1 teaspoon kosher or sea salt

  1 La Costeña® chipotle chile in adobo sauce 

   

  For the tacos: 

  16 to 18 corn tortillas

  1 ripe avocado, halved, pitted and sliced

  ½ cup finely chopped white onion

  ½ cup fresh cilantro leaves and upper part of stems coarsely chopped

• Directions

  Cook the tongue: 

  Place the tongue, garlic, onion, bay leaves, peppercorns, marjoram, thyme, oregano and 1 tablespoon salt in a soup pot or casserole pan and cover with water.

  Bring to a rolling boil over high heat, then reduce to medium-low and simmer covered with a tight-fitting lid for 4 to 5 hours, checking halfway through and adding more hot water if needed to keep the tongue mostly covered. It’s done when the tongue is completely tender, soft, and a small knife inserts easily. Turn off heat. 

   

  Make the salsa: 

  Toast the tomatoes, tomatillos, jalapeño or serrano, garlic and onion on a preheated comal or skillet for about 15 minutes, flipping as necessary, until soft and completely charred on all sides.
  
  Alternatively, you can place the ingredients on a baking sheet and broil for about 10 to 12 minutes, flipping as needed, until completely charred. Carefully remove the garlic and the chiles, if they are ready before the tomatoes, tomatillos and onion. 

  Peel the garlic when cool enough to handle and transfer all the ingredients to the blender, along with the salt and chipotle in adobo and pulse until well blended, but still with a coarse and chunky texture. Alternatively, you can mash the salsa in a molcajete. 

  Clean and slice the tongue: Remove the tongue from the broth and place on a chopping board. It’s easier to clean the tongue while still warm. Using a small sharp knife and your hands, remove the outer layer of skin, as well as the bottom part of the tongue, which would attach it to the mouth, as it tends to be harder and greasy. Cut into 1/4-inch slices. 

  Heat the vegetable oil in a large casserole pan over high heat. Add the sliced tongue and sear for half a minute or so before flipping, then sear another half minute or so. Reduce heat to medium and add the salsa. Let it cook at a medium simmer for 3 to 4 minutes. 

  Make the tacos: 

  Heat the corn tortillas on a preheated comal over medium heat. Make sure the tortillas are thoroughly heated and lightly browned on both sides. Wrap in a clean kitchen towel to keep warm, or place in a tortilla warmer.

  To assemble the tacos, ladle a generous amount of tongue in salsa into the middle of a tortilla and garnish with avocado slices and fresh chopped onion and cilantro. 

• Notes

  Estimated Nutrition Facts (per serving)

  (Makes about 8 servings — 2 tacos per person)

  Nutrient	Amount per serving	% Daily Value*
  Calories	420 kcal	21%
  Protein	28 g	56%
  Total Fat	25 g	32%
  Saturated Fat	9 g	45%
  Cholesterol	115 mg	38%
  Total Carbohydrates	23 g	8%
  Dietary Fiber	4 g	14%
  Total Sugars	3 g	—
  Sodium	680 mg	30%
  Potassium	640 mg	14%
  Calcium	55 mg	4%
  Iron	3.2 mg	18%
  Vitamin C	10 mg	11%
  Vitamin A	400 IU	8%

  *Percent Daily Values are based on a 2,000-calorie diet.