Tongue Tingling Lengua Verde

Ingredients:

1 3-4 lb beef tongue

2 large yellow onions peeled

1 head garlic crushed

5-7 bay leaves

1 Tablespoon peppercorns

2 Tablespoons Kosher salt

1 cup cilantro

4 ounces HIGH DESERT HABANERO hot sauce

Instructions:

Into a large stock pot add the tongue, onions, garlic, bay leaves, peppercorns, salt, cilantro.

Fill with enough water to cover by one inch. Bring to boil, reduce to simmer. Cover, and cook 3 hours until the tongue is tender.

Remove the tongue and let it cool a few minutes. Peel and discard the skin (or save it for your dog when it cools down enough). Dice the tongue.

Heat a large skillet drizzled with olive oil, add the diced tongue. Stir to coat the tongue pieces with oil, turn heat to medium, cook for 2 minutes, stirring as needed. Add 1 1/2 cups of the cooking liquid and the HIGH DESERT HABANERO hot sauce. Reduce to simmer. Cook until liquid reduces by two-thirds. Allow to rest about fifteen minutes.

Break out some tortillas and make tacos!

Topping suggestion: diced tomato and tumbled feta cheese