Cooking it is no more complicated than any other big cut of meat -- first simmer or braise, then sear -- but for some reason tongue, whether it's from a cow, a pig, or a lamb, is so much more intimidating than pulled pork or corned beef. This gorgeous recipe for tacos de lengua from Serious Eats is convincing me to try it though -- tongue is economical, richly tender, and authentic. Just wrap the seared cubes of tongue in a double layer of warmed corn tortillas, top them with some salsa verde, queso fresco, and a squeeze of lime, and you're all set.
The Nasty Bits: Tongue Tacos from Serious Eats
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