La Lengua

• 2 tablespoons vegetable oil
• 2 medium white onions, cut into 1/4-inch dice
• 2 medium carrots, thinly sliced
• 2 large stalks celery, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 bay leaves
• 6 cups beef broth
• 6 dried de arbol chiles, stemmed, seeded, sliced open, and flattened
• 4 dried guajillo chiles, stemmed, seeded, sliced open, and flattened
• 2 dried ancho chiles, stemmed, seeded, sliced open, and flattened
• 2 whole cloves
• 8 whole allspice berries
• 2 teaspoons dried Mexican oregano
• 1 teaspoon cumin seed, toasted and ground (page 164)
• 1 beef tongue (about 3 1/2 pounds), trimmed
• 14 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Pickled vegetables, pickled jalapenos, sprigs of fresh cilantro

1. Preheat the oven to 325F.
2. In a large, heavy, ovenproof braising pan, heat the oil on medium heat.
3. Saute the onions, carrots, and celery until the onions are just translucent, about 7 minutes.
4. Add all the remaining ingredients except tortillas and garnish, cover tightly with aluminum foil, and place in the oven.
5. Braise the tongue until the meat is very tender and forms cracks in the surface, about 3 hours.
6. Remove the tongue from the pan, discarding the other ingredients, and allow to cool.
7. Using a paring knife, carefully peel off the skin (which should remove easily); try to leave the tongue intact.
8. Cut the meat into 1/2-inch-thick slices and cut again into 1/3-inch-thick matchsticks (fine julienne) and place in a bowl.
9. Serve right away or keep warm until ready to serve.
10. To serve, lay the tortillas side by side, open face and overlapping on a platter.
11. Divide the filling equally between the tortillas and top with garnish and salsa.
12. Grab, fold, and eat right away.
13. Or build your own taco: lay a tortilla, open face, in one hand.
14. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

vegetable oil, white onions, carrots, stalks celery, garlic, bay leaves, beef broth, arbol chiles, guajillo chiles, ancho chiles, cloves, berries, oregano, cumin, beef, corn tortillas, vegetables

Taken from www.epicurious.com/recipes/food/views/la-lengua-393958 (may not work)