LENGUA

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1 whole cow or veal tongue (see note)

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

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TO SERVE

16 to 24 corn tortillas (warmed according to these instructions )

Fresh salsa

Queso fresco or feta

Chopped onions and cilantro

Wedges of lime

Tomatillo sauce

Guacamole

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1. Place tongue, onion, bay leaves, cilantro stems, carrot, and garlic in a saucepan just big enough to hold them. Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is). Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, 4 to 6 hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.

2. Carefully remove tongue to a cutting board. Strain stock and discard solids, reserving liquid for another use. Peel the outer membrane off the tongue and discard. Roughly chop tongue into ½-inch pieces. Tongue can be prepared up through this step up to 5 days in advance. Store in an airtight container or zipper-lock bag in the fridge.

3. When ready to serve, heat fat in a large non-stick or cast iron skillet set over medium-high heat until shimmering. Add tongue pieces and cook, stirring occasionally, until tongue is well-browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper.

4. To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas. Top as desired.

NOTE : Can use pork or lamb tongue