Steps
- Put 900g of whole beef tongue, ¼ medium white onion, 4 garlic cloves, and 1 bay leaf in a slow cooker. Cover with water and season with salt.
- Cover and cook on low for 8 hours, or until the tongue is tender enough to shred. Lift it onto a board and let it cool enough to handle.
- Slit and remove the outer skin, then trim the fatty base. Shred the meat with forks. Strain and skim the broth, then add a little to moisten the meat.
- Warm 12 corn tortillas. Fill with the meat, 1 cup of chopped cilantro, and 1 cup of chopped white onion. Finish with salsa.