Make Tender, Flavorful Tacos de Lengua with Ana Nelson

Directions

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1. Rinse the lengua under cold running water, then place it in an Instant Pot or pressure cooker.

2. Stud the onion with the cloves by inserting their pointed ends directly into the onion. Set aside.

3. In a blender, combine the garlic, bay leaves, black pepper, allspice, oregano, and a generous pinch of salt. Add ½ cup of water and blend until well combined.

4. Add the clove-studded onion and the blended mixture to the Instant Pot. Add 1-2 additional cups of water if needed so that the lengua and onion are mostly submerged.

5. Seal the Instant Pot and cook on high pressure for 2 hours. Let the pressure release naturally.

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1. In a saucepan, combine the tomatillos, onion, garlic, jalapeño, and serrano chiles. Cover with water and bring to a boil. Simmer until the tomatillos are soft and pale green, about 8-10 minutes.

2. Transfer the boiled ingredients to a blender. Add the flesh of the avocado, along with the cilantro, lime juice, and salt. Blend until smooth. Taste and adjust lime or salt as needed. Set aside.

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1. Once the lengua is fork-tender and the meat feels soft, not tough, carefully remove it from the pot and place it on a large cutting board. Allow it to cool slightly.

2. To peel the lengua, make an initial cut along the base of the tongue with a sharp knife. You should be able to lift the skin off in large sections, revealing the tender meat underneath. Discard the skin.

3. Trim off any remaining fatty tissue or rougher bits from the bottom of the lengua.

4. Once it’s peeled, shred the meat using two forks, or chop it into bite-size pieces.

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1. Fill each tortilla with lengua and top with chopped onion, cilantro, and a spoonful of salsa de aguacate. Serve warm. ¡Provecho!