👨‍🍳 조리법

1. 1

   Place the beef tongue in a large stockpot. Add water to cover the tongue completely. Add the quartered onion, smashed garlic cloves, bay leaves, orange peel, lime juice, and salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 3-4 hours, or until the tongue is very tender when pierced with a knife.

2. 2

   Remove the tongue from the pot and let it cool slightly until it's comfortable to handle. Carefully peel off the thick outer skin and discard. Trim off any rough parts.

3. 3

   While the tongue is cooling, prepare the salsa verde. In a saucepan, combine the tomatillos, serrano peppers, chopped white onion, and 4 garlic cloves with enough water to cover. Bring to a boil and cook for about 10-15 minutes, or until the tomatillos are soft.

4. 4

   Drain the tomatillo mixture and transfer it to a blender. Add the chopped cilantro and 1 tablespoon of lime juice. Blend until smooth.

5. 5

   Slice the cooked tongue into 1/4-inch thick pieces. Heat vegetable oil in a large skillet over medium-high heat. Sear the tongue slices on both sides until lightly browned and slightly crispy.

6. 6

   Add the salsa verde to the skillet with the seared tongue. Stir to combine and heat through for about 5 minutes.

7. 7

   Serve the Lengua en Salsa Verde hot, garnished with extra cilantro if desired. It pairs well with rice or warm tortillas.