Ingredients

adapted from villacocina

• 1 WWC beef tongue (2-3 lbs)
• 1/2 medium onion
• 1 head of garlic, halved 
• 2 bay leafs
• 1 tsp black peppercorns, whole
• 4 small dried guajillo chiles, deveined (sub ancho or chipotle chiles)
• 1 tsp mexican oregano
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1 1/2 tsp salt
• water
  
• Serving suggestions
• corn/flour tortillas
• salsa verde
• cilantro
• diced onion
• sliced radishes
• shredded cabbage
• lime wedges

Directions

1. Thaw beef tongue- this will take around 2 days in your fridge, or two hours in cold water.
2. Rinse beef tongue with water and place in your crock-pot. Add onion, halved garlic (peel is okay), rest of spices, salt, and enough water to cover the tongue. Cover and cook on low for 8-9 hours, until tender enough to shred with a fork.
   
3. Remove tongue from crock-pot. Reserve the broth- strain into seal-able containers, skimming off any fat that settles on the surface (this can be stored for 3-5 days in your fridge, and up to 6 months in your freezer).
4. Remove the skin from the tongue- using a sharp knife make an initial cut to get it started, then you should be able to peel the rest off by hand. Trim any excess fat.
5. Shred the meat using 2 forks and place in a bowl with some of the reserved cooking broth.
   
6. Serve with warmed tortillas and your favorite taco toppings.

Fresh Salsa Verde 

adapted from alexandracooks

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 4-6 fresh tomatillos (husks and stems removed, washed)
• 4 garlic cloves, smashed
• 1/2 medium white onion, roughly chopped
• 1-3 jalepeno (seeded, but reserve seeds)
• 2-4 Tbsp fresh squeezed lime juice (1-2 limes)
• 2 cups packed cilantro
• 1/2-1 tsp salt
• 1/2-1 tsp pepper
• optional: 1/4 cup water if too thick

1. In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
2. Place deseeded chiles, garlic, and onion in a food processor/blender and pulse a few times until they are fairly fine. Add seeds to your taste- I typically use all three peppers but only the seeds from one pepper.
   
3. Add husked and washed tomatillos, lime juice, cilantro, salt, pepper, and toasted spices. Pulse until combined into a rough puree. Taste and adjust for salt, spice, and citrus. It might seem really spicy or harsh right when you first make it, but the flavors will mellow overnight in the fridge.