Tacos De Lengua

Ingredients

• 1 whole cow or veal tongue
• 1 medium onion, split in half
• 2 bay leaves
• 1 quart low sodium homemade or store-bought chicken stock
• 6 stems cilantro
• 1 small carrot, peeled and roughly chopped
• 2 cloves garlic
• 2 tablespoons duck fat, pork fat, or canola oil
• Kosher salt and freshly ground black pepper
• 16 to 24 corn tortillas
• Optional garnishes:
• Fresh salsa
• Queso fresco or feta
• Chopped onions and cilantro
• Wedges of lime
• Tomatillo sauce
• Guacamole

Directions

1. Set the tongue, onion, bay leaves, carrot, and garlic in a saucepan that fits them snugly. Pour in enough chicken broth to nearly cover everything; depending on your pot, some may be left over. Bring the liquid to a boil over high heat, then lower it to a simmer, cover the pan tightly, and cook until the tongue is fully tender, 4 to 6 hours, based on its size. Add water as needed so the tongue stays mostly under the liquid.
2. Transfer the tongue carefully to a cutting board. Pour the stock through a strainer, throw away the solids, and save the liquid for another use. Remove and discard the outer membrane, then cut the tongue roughly into 1/2-inch pieces. You can do everything through this point up to 5 days ahead; refrigerate it in a sealed container or a zipper-lock bag.
3. When you are ready to eat, warm the oil or lard in a large non-stick or cast iron skillet over medium-high heat until it shimmers. Add the chopped tongue and cook, stirring now and then, until the pieces are browned all over, 5 to 8 minutes total. Season with salt and pepper to taste.
4. For serving, tuck a spoonful or two of tongue into a double layer of corn tortillas. Add any toppings you like.