Ingredients
Tongue:
2-3 lb beef or moose tongue
1 large carrot
1 onion
1 jalapeno, seeded & deveined
2 garlic cloves
1 tbsp dried oregano
salt & peppercorns
cumin, chili, lemon juice, salt & pepper
Green sauce
2 tomatillos
2 green tomatoes
1 jalapeno (1/2 seeded)
2 garlic cloves
2 avocados
juice of 1 lime
cilantro
salt
Peach salsa
1-2 peaches
2 tomatoes, seeded
1 garlic clove
1/2 medium onion, chopped fine
1 jalapeno
juice of 1 lime
salt & pepper
olive oil
Preparation
chop onion, carrot, jalapeno, garlic and add to stock pot.
rinse tongue and add to pot with oregano, salt & peppercorns and enough water to cover.
Bring to a boil & simmer 2-3 hours.
While still hot, peel tough outer skin from tongue & slice meat thin & set aside.
Make green sauce: While tongue is boiling, coarsely chop tomatillo, green tomatoes, garlic & jalapeno & saute until soft.
Halve & scoop out 2 avocados & puree in mixer. Add softened vegetables, 1/2 a bunch of cilantro, juice of 1 lime, salt and puree until smooth. put in a bowl & cool.
Make salsa: finely chop peaches, tomatoes, garlic, onion, jalapeno & mix in a bowl. add juice of 1 lime, salt & pepper, olive oil & mix. Chill for a while to allow flavours to mingle.
Saute tongue in a bit of cumin, chili powder, salt, pepper & a splash of lemon juice until heated through.
Heat tortilla shells in tinfoil in the oven.
Serve with shredded lettuce and thinly sliced radishes.
