Mexican-Style Poached Beef Tongue Tacos

Two-for-One, Rewarms Well

SERVES: 4 or 5, with leftover tongue

I am lucky to have the Vega family, who originally hail from the Mexican state of Michoacán, as neighbors. Elvia Vega grew up in a family of good cooks who love to entertain, and she seizes upon every occasion to have a fiesta: christenings, birthdays, engagement parties, the first day of spring. When it comes to the food, it’s always tacos with all the trimmings—rice, beans, salsas, pickled vegetables—and lots of cold beer. My favorite is her poached beef tongue taco. I always go home with leftovers to rewarm for lunch the next day.
Tongue has a soft and succulent texture, yet it does not fall apart even when it is cooked to very tender. Its taste is mildly beefy, not unlike poached brisket. The meat is rich, so a little goes a long way.
While this tongue is great diced as a filling for tacos, it also makes a great main course with salsa verde, some Mexican-style rice, and freshly cooked pinto beans.

INGREDIENTS:

• • 1 whole beef tongue, 1½ to 2½ pounds
  • 2 bay leaves
  • 4 cloves
  • 4 black peppercorns
  • 4 allspice berries
  • 1 medium onion
  • 1 garlic head
  • 3 dried ancho, mulato, or guajillo chiles, or a combination
  • Salt and freshly ground black pepper
  • 12–15 corn tortillas
  • Salsa Verde, homemade or store-bought
  • Pico de Gallo, homemade or store-bought
  • Mexican Pickled Vegetables
  • Finely chopped sweet onions
  • Chopped fresh cilantro
  • Lime wedges
  • Tabasco or other hot sauce

INSTRUCTIONS:

1. 1. Cut the tongue in half lengthwise. Place it in a large pot and add the bay leaves, cloves, peppercorns, allspice, onion, garlic, chiles, 2 tablespoons salt, and water to cover by about 2 inches. Bring to a boil, reduce the heat to a low boil, and cook for 3 to 4 hours, or until the tongue is very tender. (Taste a bit to be sure.) Transfer the tongue to a plate, strain the broth, and reserve.
   2. When the tongue is cool enough to handle, use one hand to hold the tongue and peel off the tough outer skin with the other (this is easiest to do while the tongue is still warm). Trim away any loose gristle, bone, or fat. Keep warm.
   3. Preheat the oven to 350°F.
   4. Warm the tortillas by wrapping them in aluminum foil and placing them in the oven for 10 to 15 minutes.
   5. Cut the tongue into ½-inch cubes, transfer to a serving bowl, and season to taste with salt and pepper. Fill each tortilla with some of the tongue and arrange on a platter. Let guests add their own “fixings” at the table.

ALTERNATIVE CUTS:

• Brisket, short ribs, cross-rib roast, or rump roast. Beef shanks and beef cheeks have a similar texture to tongue when cooked to very tender. The time for cooking all these meats will vary; test after 2 hours. For a real treat, try bison tongue. You can also use veal or pork tongue in an equivalent amount; they will take less time to cook.

COOK’S NOTE:

• Use the leftover cooking broth to cook beans or to make bean or vegetable soup