Lengua (Beef Tongue) Tacos! #recipe

For the tortillas combine

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt (1 tsp if you have unsalted butter)
Mix the dry ingredients together

In a container combine,
1/2 cup water
15 grams of bacon fat
45 grams of butter (If you don't have bacon fat just use 60 grams of butter)

Melt the fat in the microwave covered with a plate to prevent splattering.

Put the wet ingredients in with the dry ingredients and mix with a wooden spoon until roughly combined.
Then transfer on to the counter and knead for around 2 minutes. Transfer to a bowl and cover for 10 minutes.

Make a ball, cut the ball into eighths and roll them into balls.
Roll out the balls until they're just barely thin enough to see through

Heat a pan until just starting to smoke a little bit and
lay the tortilla on the pan and cook until you see bubbles starting to form (always remember to check the bottom to make sure it doesn't burn)
Flip the tortilla and cook for the same amount of time

Repeat for the rest of them and put them on a plate with a towel to cover them with.

For the salsa
1 regular tomato
A hand full of cherry tomatoes (If you can't get cherry tomatoes, use 2 regular ones)
3 INDIVIDUAL canned tomatoes
2 serranos
1/4 of an onion
A handful of cilantro (coriander for the Brits)
A big pinch of salt

Lightly char the tomatoes and serranos in a pan.

Cut the tomato(s) into quarters and put half into the blender along with 1 of the charred serranos and half of the canned tomatoes and blend with a big pinch of salt until it's liquid.

Chop the 1/4 onion into rough slices and add to the blender along with the rest of the tomatoes, the other serrano, the other half of the canned tomatoes and the cilantro, pulse the blender until the salsa is your desired chunkiness.
Transfer to a bowl, taste and add another big pinch of salt if it's not salty enough.
For the Lengua (Beef Tongue)

1 medium onion
8 - 12 cloves of garlic
A splash of red wine (optional)
2 spoonfuls of Better Than Bullion beef stock
1 tsp whole black peppercorns
1 tsp cumin seeds
3 bay leaves
1 tsp dried rosemary

Roughly dice and chop your onion and garlic

In a pressure cooker or a pot, add your beef tongue, onion, garlic, spices, red wine and bouillon (if you don't have it just use 1 - 2 tsp salt)

Cover with water until submerged and pressure cook for 2 hours or until very tender (if doing this with a pot, simmer gently for 2 hours with the lid on)

Take out the beef tongue and remove the skin.

Chop half of the tongue into slices and fry in a hot pan with olive oil until browned.

Take beef off of the pan and transfer to a plate to cool.

Put beef onto a cutting board and roughly dice.

Assemble and enjoy!