Tongue and Greens Tacos - Rick Bayless

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, thinly sliced
• 4 cups loosely packed, stemmed and sliced green chard, red chard or Swiss chard
• 1/4 cup chicken broth
• 1 slow cooked OR smoked (about 2-3 pounds) beef tongue, boned and trimmed of excess skin
• 1/2 cup crumbled Mexican queso anejo or queso fresco,
• 12 warm corn tortillas