Satisfy Your Cravings with this delicious meal

Directions: Begin by placing the cow tongue on a wire rack or similar and coating liberally with salt around the outside not to worry about over salting, once done place in the fridge overnight or 24 hours if possible. Remove from fridge place out on the smoker at 225 for 3-6 hours. In an oven (or smoker in this case) safe container, place remaining ingredients less the taco seasoning into the smoker to allow tallow to absorb some of the smoke flavor. Once the time has elapsed and the tongue has taken on plenty of color, place the protein and smoked tallow along with aromatics into a sous vide bag sealed and into the water bath for 24 hours at 170ºF. 

Prep your tortilla dough, combine wet and dry ingredients together needing until a play dough like consistency is achieved, wrap in plastic wrap and allow to rest. 

Salsa verde, peel tomatillos, and place in a hot pan or over charcoal to char up, along with jalapeño, garlic, and 3/4 of the onion (saving some to dice for topping) once veggies have charred, add to food processor with remaining ingredients and blend till combined, place in fridge to cool. 

Once beef tongue is within about an hour or so of coming out of the sous vide, roll your tortilla dough into golfball sized balls and place in press (or roll them out if you don't have one) and in a pan or flat top over high heat. Cook each tortilla until slight browning and or char is achieved, place in a container or towel to stay warm until tongue is ready. 

Remove tongue from sous vide after time has elapsed and remove outer thick layer of skin, and cube up into 1/2"x1/2" cubes or so. In a cast iron pan or flat top, add tallow and begin to fry beef, until a nice crispy texture is developed. Now you're ready to assemble your tacos!

Tortilla, meat, salsa verde, crema, hot sauce, diced onion, cilantro, and ENJOY!