If you have never tried tongue, this is the easiest way to go. The texture is soft and almost melts in your mouth. The leftovers, assuming there are any, are great for sandwiches, flautas, scrambled with eggs, etc. It also freezes well.
- 1 beef tongue or 2 pork tongues or 4 lamb tongues (Buy Some Here!)
- 1/2 onion
- 2 cloves of garlic (more to taste)
- 1 bay leaf
- Sea salt and black pepper to taste
- Water to cover
1. Tbsp pastured pig lard (to make your own rendered lard, get some pork fat and put in your slow cooker until the fat stops melting off (ours melts quickly and easily because it’s ground), 8-10 hours, and then you’ll be left with cracklings that you can also use! Super easy!) if you’d prefer to not get high doses of Vit D, use coconut oil or butter (do not fry with olive oil…it’s a cold oil, it goes rancid at high temps)
2. Put tongue(s), onion, garlic, and bay leaf in the slow cooker and generously season with salt. Pour in enough water to cover mixture.
3. Cook on Low for 8-10 hours.
4. Transfer tongue(s) to a work surface and cool slightly. Peel outer layer of skin from the tongue and chop the meat into bite-sized pieces.
5. Heat lard in a skillet over medium heat; cook and stir tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.
6. Serve with onion, tomato, cilantro, avocado, salsa and wedges of lime! ….and of course some tequila, it is a holiday after all!