Warm corn tortillas filled with hot
beef tongue and cool tomatoes, onion and cilantro sprinkled
can be very messy to eat!!!
1 beef tongue
- 2 tomatoes, diced
- 1 onion, diced
- 1 bunch fresh cilantro,
- 1 tablespoon vegetable
- salt and pepper to taste
- 6 (6 inch) corn tortillas
- 3 tablespoons
Simmer the tongue in water to cover until no longer pink, about
50 minutes per pound of tongue. Remove from water and let rest
until cool enough to handle. Peel the skin off the tongue, trim
the gristle, and cut into bite-size pieces.
While the tongue is cooling, combine tomatoes, onion and cilantro
in a medium bowl. Mix well and set aside.
In large skillet, heat oil over medium heat. Cook tongue with
salt and pepper until heated through and slightly colored, 5
to 10 minutes. Drain.
In a small skillet, heat tortillas 1 minute on each side. To
assemble tacos, layer tongue and tomato mixture inside a folded
tortilla and sprinkle with lemon juice. Serve immediately.