Beef Lengua (Tongue) Birria Tacos

Directions:

1. In a large pot add the beef tongue, bone broth, 1/2 onion, bay leaves, and 1 tbsp salt. Add water as needed to fully cover the tongue. Cook on medium heat and cover the pot.

2. Wash and deseed the chiles then lightly toast in a pan for 2-3 minutes. Put the chiles in a bowl and rehydrate with hot water for 8-10 minutes. In the same pan, saute the remaining onion, garlic, and tomatoes.

3. Blend the rehydrated chilis, the onion, garlic, and tomatoes, the apple cider vinegar, the cumin, and a cup of broth from the pot with the tongue.

4. Once blended finely, strain the mixture and add into the pot with the tongue. Season the broth with salt and pepper. Cook the tongue until tender, about 4 hours over low heat or 8 hours in a slow cooker.

5. Once the tongue is tender, remove it from the broth and let it cool. Remove the outer layer of the tongue and discard. Chop up the tongue and it is ready to serve or you can fry it until crisp in butter.

I like mine on homemade tortillas with raw cheese, served with a cup of the cooking broth (consomé).