I drove to the HEB in Suset Valley for beef tongue this afternoon. I found a relatively small one, suitable for two people, and brought it home for dinner. I prepared it, as I often do, boiled in saltwater with an onion, a couple of cloves, and a bay leaf. I served the anterior tongue as medallions covered in Pipian sauce.
Susan made a simple salad of jicama slices with salt, hot sauce, lime with a side of avocado slices – crunchy, salty, spicy, and creamy. Yum. She also thawed and microwaved some of my Borracho beans.
The fork-tender tongue was served with flour tortillas and was very yummy.
