Lengua (Beef Tongue) Tacos

Ingredients

• 1 beef tongue
• 1/2 onion
• 2 cloves garlic, or more to taste
• 1 bay leaf
• Salt and ground black pepper (or peppercorns, if cooking on the stove), to taste
• 1 tbsp. butter

Directions

For the stovetop: 

Fill a large (12-quart if you have one) stock pot two-thirds full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt.

Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender.

For the slow cooker: 

Place beef tongue, onion, garlic, and bay leaf in a slow cooker; generously season with salt. Pour in enough water to cover beef mixture. Cook on low for 8 to 10 hours. 

For the Instant Pot: 

Place beef tongue, onion, garlic, and bay leaf in the pot; generously season with salt. Pour in enough water to cover beef mixture completely. Cook on high pressure for 50 minutes and allow a natural release. 

For all methods: 

Once beef is done cooking, let cool for a few minutes. Using your finger or small knife, gently peel off the outer layer of skin on the tongue. Discard and chop the tongue into small pieces. 

Then, heat a skillet over medium-high heat, adding the butter. Gently cook the tongue in butter, adding salt and pepper, until browned and well seasoned. Serve with taco toppings and tortillas.