Braised Lengua (Beef Tongue)

Braise the tongue

1. Rinse and set up. Rinse the beef tongue under cool water and pat it dry. If there is excess fat or a tough-looking bit at the base, trim it off (optional). Place the tongue in a large Dutch oven.

2. Add the flavor crew. Add salt (start with the 1 tablespoon), peppercorns, bay leaves, onion, garlic, cumin, oregano, jalapeños (if using), and vinegar. Pour in water until the tongue is fully covered. If your pot is huge and the water line climbs fast, add another teaspoon or two of salt so the broth is pleasantly seasoned.

3. Bring to a simmer. Set over high heat and bring just to a boil, then immediately reduce to a gentle simmer. Skim any foam that rises in the first 10 minutes.

4. Cover and cook low and slow. Cover with a lid and simmer gently for 3 to 4 hours, flipping the tongue once halfway through if it is poking above the liquid. Add a splash of water if needed to keep it mostly submerged. If it really wants to float, you can nudge it down with a small heat-safe plate.

   

5. Check tenderness. It is done when a knife slides in with very little resistance. If it still feels firm, keep simmering and check every 20 minutes.

Peel, slice, and crisp

1. Cool just enough to handle. Transfer the tongue to a cutting board. Let it rest 10 to 15 minutes so it firms up slightly for easier slicing. Reserve at least 1 cup of broth.

2. Peel the skin. Starting at the thick end, use your fingers and a small knife to lift and peel away the outer skin. It should come off in big sheets. If it is stubborn, the tongue needs more time in the pot.

   

3. Slice. Slice across the grain into 1/4-inch to 1/2-inch slices, depending on how you are serving it.

4. Sear for crisp edges. Pat the slices dry with paper towels for better browning (and less splatter). Heat a skillet over medium-high heat. Add a thin film of oil. Sear slices 1 to 2 minutes per side until browned and crispy at the edges. Work in batches so you do not steam the meat. If the pan gets dry, add a touch more oil.

   

Make the salsa verde

1. Cook the tomatillos and peppers. Add tomatillos and jalapeños to a saucepan, cover with water, and simmer 8 to 10 minutes until tomatillos turn olive and soften. Drain.

2. Blend. Blend cooked tomatillos and peppers with the raw onion, raw garlic, cilantro, lime juice, and salt. Add a tablespoon or two of water to loosen if needed. Taste and adjust salt and lime. If you want a gentler onion bite, rinse the chopped onion under cold water first, or soak it for 5 minutes and drain.

3. Serve. Pile lengua into warm tortillas, spoon over salsa verde, and finish with onion, cilantro, and lime. Or serve it plated with rice and beans and let everyone build their own plate.

   

Bonus: save the broth

Strain the braising liquid and use it as a soup base, to cook rice, or to moisten reheated leftovers. Cool it quickly, then store it in the fridge for up to 4 days or freeze for up to 3 months.