Entertaining? Wanna go exotic? Got a little bit of time? Makes in the neighborhood of 20 tacos.
Ingredients
- 1 1/2 pounds of cow tongue
- 1/2 onion
- 2 bay leaves
- 1 quart chicken stock
- 6 cilantro stems
- 1 small carrot, peeled and roughly chopped
- 2 cloves garlic
- 2 tablespoons Canola Oil
Directions
- Combine tongue, onion, bay leaves, carrot, and garlic in a saucepan.
- Add stock until mostly covered.
- Bring to a boil over high heat, reduce to a simmer, cover with lid, and cook four to six hours until completely tender (depends on the size of the tongue).
- Add water as necessary to keep the tongue mostly submerged.
- Move tongue to a cutting board.
- Strain stock and chuck the solids, keeping the liquid for later.
- Peel the outer membrane off the tongue and discard. Chop tongue into 1/2-inch pieces.
When ready to serve, heat oil in a large non-stick skillet set over medium-high heat until shimmering. Add tongue and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total.
NOTE: The first seven steps can be done well in advance. Should keep in fridge up to five days.