Smith Lake Farm Beef Tongue Tacos

Braised & Crisped Beef Tongue

Instructions

1. Rinse the beef tongue thoroughly under cold running water, scrubbing away any surface debris.

2. Place the tongue in a large Dutch oven or heavy-bottomed stockpot. Add the halved onion, smashed garlic, bay leaves, peppercorns, and kosher salt. Pour in enough water to cover the tongue by about 2 inches.

3. Bring the water to a rolling boil over high heat. Skim off any foam that rises to the top. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 3 to 4 hours. You'll know it's ready when the meat is incredibly tender and easily pierced with a fork.

4. Carefully remove the tongue from the broth using tongs and transfer it to a cutting board. While it is still hot to the touch (use a clean kitchen towel to hold it if necessary), use a paring knife to catch the edge of the thick, white outer skin and peel it completely off. Discard the skin. (If the tongue cools, the skin will adhere and become nearly impossible to remove).

5. Trim away any rough pieces from the base of the tongue, then slice the rich, tender meat into strips or bite-sized pieces. Heat the neutral oil or tallow in a skillet over medium-high heat. Add the sliced tongue and sear for 3 to 5 minutes, turning occasionally, until the edges are deeply browned and crispy.

Roasted Tomatillo Salsa Verde

Instructions

1. Preheat your oven to 400°F (200°C).

2. Place the tomatillos, onion chunks, seeded jalapeño halves, and peeled garlic cloves into a deep baking dish. Drizzle with oil and toss to coat the vegetables evenly. Cover the dish tightly with aluminum foil and roast for 15 to 20 minutes, or until everything has completely softened.

3. Remove the foil from the baking dish. Continue cooking (you can switch your oven to a broil setting here to speed this up) until the vegetables take on a nice, charred color and the accumulated moisture in the bottom of the dish has mostly evaporated.

4. Let the roasted vegetables cool slightly. Transfer them to a blender or food processor.

5. Add the fresh cilantro and lime juice. Pulse until the salsa reaches your desired consistency (smooth or slightly chunky). Taste and season generously with kosher salt.

Handmade Corn Tortillas (Optional)

Instructions

1. In a large bowl, whisk together the masa harina and salt. Gradually pour in 1.5 cups of the warm water, mixing with your hands until a dough forms. Knead for a few minutes. The texture should feel like soft Play-Doh—if it's crumbly, add water a tablespoon at a time.

2. Cover the bowl with a damp kitchen towel and let the masa rest for 15 to 20 minutes to fully hydrate.

3. Heat a dry cast-iron skillet or comal over medium-high heat. Divide the dough into golf-ball-sized portions and roll them into smooth balls. Keep them covered. Place a dough ball between two sheets of plastic (a cut-up ziplock bag works perfectly) and flatten it using a tortilla press, or by pressing down evenly with the flat bottom of a heavy skillet.

4. Peel the plastic away and lay the tortilla flat in the hot, dry skillet. Cook for 20 seconds, then flip. Cook for 40 seconds until brown spots appear, then flip one last time. Cook for a final 20 seconds (it should puff up slightly!).

5. Transfer the hot tortilla immediately to a basket lined with a clean kitchen towel to keep warm and pliable.

Plating & Serving

Garnishes

• Fresh cilantro, roughly chopped

• 1–2 serrano peppers, thinly sliced

• Queso fresco, crumbled

• Lay out the warm, freshly made corn tortillas on a rustic serving board or platter.

• Layer the hot, crispy-seared slices of beef tongue generously into the center of each tortilla.

• Spoon the vibrant, concentrated roasted tomatillo salsa verde directly over the meat.

• Garnish each taco with a sprinkle of fresh cilantro, a few thin slices of raw serrano pepper for a sharp kick, and a generous crumble of salty queso fresco. Serve immediately.