Beef Tongue Tacos with Green and Red Salsa

2 Instructions

1. 1

   In a pressure cooker, add the beef tongues, quartered onion, crushed garlic, bay leaves, and salt. Cover with water and cook for 1 hour and 30 minutes.

2. 2

   Once cooked, remove the tongues and let them cool slightly before peeling. The tongue should be tender but still have texture.

3. 3

   In a blender, combine the green chiles, tomatillos, salt, and cilantro. Blend until smooth.

4. 4

   In a skillet, melt the butter and sauté the sliced onion for about 8 minutes until golden.

5. 5

   Add the green salsa and some of the cooking broth to the skillet. Bring to a boil for 10 minutes.

6. 6

   Finish with a sprinkle of chopped cilantro before serving.

7. 7

   For the red salsa: toast the guajillo and árbol chiles on a dry comal until fragrant, then soak in hot water 10 minutes. Drain and blend with the halved onion, a clove of garlic, a pinch of salt and about ½ cup of the soaking liquid until smooth.