How to make it

  • Cover tongue with water, add 2 teaspoons salt, 1 teaspoon whole pepper, 2 bay leaves and apple cider vinegar.
  • Simmer for 3 hours. Remove scum as needed.
  • Reserve broth.
  • Cool tongue in pan with broth. When warm, peel skin off tongue and remove fatty underparts. ( if tongue cools all the way, it will be hard to peel. It also must cool in broth as the meat dries out)
  • Dice tongue into about 3/4 inch pieces. Sautee with lard and the 1/2 diced onion, garlic, and oregano.
  • Add contents of pan to broth, add lemon pepper, seasoning salt, salt, cumin, chili powder, oregano and lime. Simmer for about 30 minutes. Can continue simmering until dinner time. Serve on tacos, tortas, etc.

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