Tacos Ahogados (Drowned Tacos)

Ingredients

• 4 cups left-over shredded Rumba Meats® Beef Tongue https://rumbameats.com/recipe/gorditas-de-lengua/
• Salt and black pepper, to taste
• 10 to 12 tomatillos, husks removed, rinsed
• ½ small white onion, cut into large pieces
• 4 garlic cloves
• 2 jalapenos, stems removed
• ½ bunch fresh cilantro
• 1 cup chicken broth
• 1 tablespoon vegetable oil, such as avocado oil
• Salt, to taste
• Black pepper, to taste
• 12 corn tortillas, heated until warm and pliable
• Shredded green cabbage
• Chopped cilantro
• Thinly sliced jalapenos
• Thinly sliced radishes
• Mexican crema
• Grated cotija cheese

Instructions

1. Heat left-over shredded beef tongue in an oiled skillet over low heat, stirring occasionally, until fully heated. Season to taste with salt and pepper.
2. To prepare salsa: Heat an oiled comal or cast-iron skillet over medium-high heat. Add tomatillos, onion, garlic, and jalapeno. Pan-roast until charred, turning frequently (about 10 minutes).
3. Transfer charred vegetables to a blender. Add cilantro, and chicken broth. Puree until fully blended. Heat oil in a skillet over medium-low heat, add roasted salsa verde and pan fry for 8 to 10 minutes until sauce thickens, stirring occasionally. Season to taste with salt and pepper. Keep warm.
4. Fill warm tortillas evenly with shredded beef tongue, roll closed and place seam side down on a sheet pan. Cover loosely with a towel while assembling tacos.
5. Heat oil in skillet. Working in 2 batches, add half of the tacos, seam-side down, to skillet. Fry for 5 minutes on each side, until golden and crispy. Repeat with remaining tacos.
6. Transfer tacos to plates. Top with warm roasted salsa verde and choice of fresh toppings such as shredded cabbage, chopped cilantro, jalapeno slices, radish slices, Mexican crema, and grated cheese.