Lengua en Salsa Verde

Ingredients

• 3 pounds beef tongue
• 1/2 white onion, halved
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tablespoon kosher salt
• 1 1/2 pounds tomatillos, husked and rinsed
• 2 serrano peppers
• 1 jalapeño pepper
• 1/2 white onion, quartered
• 3 cloves garlic
• 1/2 cup fresh cilantro leaves
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 1 teaspoon ground cumin
• salt and black pepper, to taste

Method

1. 1

   Place the beef tongue in a large stock pot with the halved onion, 4 garlic cloves, bay leaves, and kosher salt. Add water to cover by 2 inches.

2. 2

   Bring to a boil, then reduce heat and simmer, covered, until the tongue is very tender when pierced with a fork.

   3:00:00 · Simmer tongue
3. 3

   Remove the tongue from the pot and let it cool for 15 minutes until safe to handle, reserving 1 cup of the cooking liquid.

4. 4

   Peel off the thick outer skin of the tongue using a paring knife, starting at the base; discard the skin. Slice the meat into 1/4-inch thick pieces or bite-sized chunks.

5. 5

   While the tongue cools, place the tomatillos, serrano peppers, jalapeño, quartered onion, and 3 garlic cloves on a baking sheet. Broil 4 inches from the heat until charred and softened, turning once.

   10:00 · Broil vegetables
6. 6

   Transfer the charred vegetables to a blender, add the cilantro, and blend until smooth, adding a splash of the reserved cooking liquid if needed.

7. 7

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Pour in the salsa verde and fry, stirring often, until it darkens slightly and thickens.

   5:00 · Fry salsa
8. 8

   Stir in the beef broth, reserved cooking liquid, and ground cumin. Bring to a simmer.

9. 9

   Add the sliced tongue to the sauce and simmer, stirring occasionally, until the meat is heated through and infused with the salsa.

   20:00 · Simmer tongue in salsa
10. 10

    Season with salt and black pepper to taste. Serve hot with warm tortillas, rice, or beans.