Late Night Tacos De Lengua

• Lengua
• 1 1-2 pounds beef tongue
• 1/2 yellow onion, corsely chopped
• 1 fresh jalapeno, cut in half
• 3 cloves garlic, whole
• 1 stalk celery, coarsely chopped
• 1 teaspoon cumin seed, slightly crushed
• 1 teaspoon salt
• 1 bottle Negra Modelo
• sliced bell pepper and onions, optional
• corn and/or flour tortillas, warmed
• 2 tablespoons olive oil
• Cilantro Sour Cream
• 3 tablespoons fresh cilantro, minced
• 1 clove garlic, minced
• 1 fresh jalapeno, minced
• 1 tablespoon fresh lime juice
• 3/4-1 cups sour cream (depending on how potent you want it)
• salt to taste

1. Preheat the oven to 325 degrees.
2. Place the tongue in a cast iron dutch oven with the rest of the ingredients. Add enough water to about the halfway point on the tongue. Bring it to a boil.
3. Cover the pot and bake in the oven for about 3-3 1/2 hours or until fork tender. I flipped mine half way through. Set aside to cool a bit.
4. Once cool enough to handle, remove the outer layer of skin and slice thinly.
5. In a large skillet, heat the olive oil over medium high heat. Cook the sliced tongue with the peppers and onions until browned, about 3-5 minutes.
6. Serve on hot tortillas with cilantro sour cream, salsa and the rest of the Negra Modelo.
7. Toss all ingredients in the food processor and blend.

lengua, beef, yellow onion, fresh jalapeno, garlic, celery, cumin, salt, bell pepper, corn andor, olive oil, cilantro, fresh cilantro, clove garlic, fresh jalapeno, lime juice, sour cream, salt

Taken from food52.com/recipes/12334-late-night-tacos-de-lengua (may not work)