1 beef tongue
half an onion, quartered
1 stalk celery, broken into thirds
1 bay leaf
2 cloves garlic, smashed
large pinch of kosher salt
5 or 6 peppercorns
Place all ingredients in a large stock pot. Cover with cold water and place over med high heat. Bring to a boil, reduce heat and simmer for at least one hour per pound or longer, covering with additional water as needed. Alternately you can place all ingredients in a crock pot and cook for 8 hrs.
Remove tongue from cooking pot and plunge immediately into an ice bath. Peel off the skin and cut off any hard nodules or roots from the bottom of the tongue. Dice up the remaining meat.
Remaining half of onion, sliced
1 jalapeno, cored, seeded and minced
3 sweet peppers, cored, seeded and sliced (I used one each of yellow, orange and red)
2 T. butter
Diced meat from lengua
1 t. Garden Gourmet Cilantro (or 1 T. fresh cilantro, chopped)
1 t. Garden Gourmet Chunky Garlic (or 1 garlic clove, minced)
1/4 c. Tomatilla Salsa,store bought or make your own, plus more for serving
1 Avocado, sliced
1 pkg. Flour Tortillas
Saute onion and peppers in butter over med high heat in a large skillet until tender. Add lengua, cilantro, garlic and salsa, Continue to cook until heated through. While filling is heating warm tortillas on a griddle or in a microwave. Place filling onto tortilla, fold in half and drizzle with additional salsa and top with avocado slices.