• Cut the whole beef tongue into smaller pieces to speed up the cooking process (this tip is recommended to make cooking faster).
• In a large pot, bring water to a boil, ensuring not to fill the pot to the top.
• Add 5 cloves of garlic, 1/4 onion, 2 bay leaves, and 1 tablespoon kosher salt to the pot.
• Carefully add the beef tongue pieces to the pot.
• Add additional hot water to fully cover the tongue.
• Optional: Add Chile de arbo if you want a mild level of spice (note: the spice is not overpowering).
• Cover the pot and let the tongue simmer, removing foam and impurities every 5 minutes for the first 15 minutes.
• After simmering for 1 hour, check the flavor and add more salt if needed. Let it cook for a total of 2-3 hours until the tongue is tender (you should be able to easily slide a fork into it).

• Boil the tomatillos, serrano peppers, jalapenos, and half an onion for 7-10 minutes. You don’t need to cook them fully; a little bright green color in the tomatillos is fine.
• Once boiled, remove the stems from the peppers and add them to a blender along with the garlic, onion, cilantro, and tomatillos.
• Add salt to taste and blend until smooth. Check the seasoning and adjust if necessary.

Assemble the Tacos:

• Once the beef tongue is cooked and tender, remove it from the broth. Using heat-resistant gloves, peel off the outer membrane of the tongue (this can be tricky, but it’s easier if you have the tongue in smaller pieces).
• Chop the beef tongue into small chunks or cubes, or finely chop it for a barbacoa-style texture.
• Warm the corn tortillas on a skillet and fill each with a generous amount of chopped beef tongue.
• Top with freshly chopped cilantro, diced onion, a squeeze of lime juice, and a generous helping of the homemade green salsa.
• Optional: Add sliced radishes for extra crunch and garnish with more lime wedges.

Serving:

• Serve your tacos with extra lime wedges and enjoy the tender, flavorful meat topped with fresh salsa. For extra support, you might want to double up on the tortillas, especially if you’re loading them with lots of meat.