Veracruz-Style Tongue Tacos - Rick Bayless

Name: Veracruz-Style Tongue Tacos - Rick Bayless
Ingredients: 1 beef tongue (most weigh an average of 2 ½ pounds); 1 large (8-ounce) white onion, cut into ¼-inch pieces; 4 to 6 garlic cloves, peeled and finely chopped; Salt and fresh black pepper; A handful of hierbas de olor (in Mexico, bay leaves, thyme and marjoram come bundled together), optional; A 28-ounce can diced tomatoes (preferably fire-roasted), drained; Hot green chiles to taste (usually 2 or 3 serranos, 1 to 2 jalapeños), stemmed, seeded and deveined if you wish, finely chopped; 1/2 cup chopped green olives (manzanillos are common in Mexico); 1/3 cup capers; A handful of flatleaf parsley, stems removed, leaves thinly sliced, plus more sliced parsley leaves for serving; 24 warm corn tortillas

www.rickbayless.com

One of Mexico’s most famous dishes marries the flavors of the country’s native tomatoes and jalapeños with the Mediterranean’s olives, capers and herbs.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1 beef tongue (most weigh an average of 2 ½ pounds)
1 large (8-ounce) white onion, cut into ¼-inch pieces
4 to 6 garlic cloves, peeled and finely chopped
Salt and fresh black pepper
A handful of hierbas de olor (in Mexico, bay leaves, thyme and marjoram come bundled together), optional
A 28-ounce can diced tomatoes (preferably fire-roasted), drained
Hot green chiles to taste (usually 2 or 3 serranos, 1 to 2 jalapeños), stemmed, seeded and deveined if you wish, finely chopped
1/2 cup chopped green olives (manzanillos are common in Mexico)
1/3 cup capers
A handful of flatleaf parsley, stems removed, leaves thinly sliced, plus more sliced parsley leaves for serving
24 warm corn tortillas