This may be a less commonly used cut, but it’s every bit as tender and delicious in this recipe. Buy tongue on our shopping page!

1 beef tongue, about 2 to 3 lb.
1 whole onion, cut in half and peeled
4 to 6 cloves of garlic, smashed and peeled
6 bay leaves
1 Tbl. peppercorns
2 Tbl. salt
Tortillas and favorite toppings for serving.
In a large stock pot, place the beef tongue and cover with water. Add onion, garlic cloves, bay leaves, peppercorns and salt. Simmer for 3 hours.
When tongue is tender, remove from pot and let cool. Discard the water and seasonings. Once cool, peel the rough outer skin from the tongue. Slice the tongue into rounds about 1/4″ thick. Heat a skillet over medium-high heat and add a small amount of oil. Working in batches, fry the rounds of tongue on both sides until nicely browned. Remove from heat and slice each into strips.
To serve, place pieces of tongue on a tortilla and top as desired — try cabbage, lime, guacamole, tomatillo salsa, or whatever your favorites are!
Recipe adapted from