Learn how to make these classic Mexican tacos, served simply with salsa verde and avocado.
This recipe is not for the food-queazy.
You’re still with us?
Elise Bauer
Okay, don’t say I didn’t warn you.
It looked, and felt (I touched it, who could resist?)
like a ginormous tongue.
Elise Bauer
Just like my little 8-year old tongue, but oh my gosh, it was so big!
And then my parents cooked it and made us eat it.
(No idea how they prepared it.)
Elise Bauer
It was so, so tongue-like.
All too weird, even for me.
So tender, so perfect in a taco.
Elise Bauer
Here’s the deal with tongue.
If you chop it up enough the texture isn’t an issue.
Its home of homes is truly in a taco, slathered withtomatillo salsa verde.
Elise Bauer
If you find yourself at such a taqueria, try some!
This is the way his mother made it for him growing up.
If I could, I would eat the entire batch all by myself.
Elise Bauer
Bottled or canned salsa verde can be found in the Hispanic section of markets.
Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt.
Remove tongue from water and let cool for a couple of minutes.
Elise Bauer
Notice the light colored skin-like covering over most of the tongue.
Using your fingers, and/or a sharp small knife, remove this covering and discard.
Notice the rough patch of meat where the tongue would attach to the bottom of the mouth.
Elise Bauer
It’s perfectly edible though, so keep it attached if you want.
Slice the tongue in 1/4-inch slices.
Place a large spoonful of meat in the center of a tortilla.
Elise Bauer
Add a spoonful of salsa verde and some chopped avocado, onion, and chopped fresh cilantro.
Garnish with radish slices.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
