Ingredients:
2 lbs beef tongue, cleaned and trimmed
6 dried guajillo chiles
2 dried ancho chiles
1 onion, quartered
4 cloves garlic
2 bay leaves
1 tsp cumin
1 tsp oregano
4 cups beef broth
Corn tortillas
Chopped onions, cilantro, and lime wedges for serving
Directions:
Start by boiling the beef tongue in a large pot of water for 15 minutes. Remove, let cool slightly, then peel off the tough outer skin.
In a separate pot, simmer the guajillo and ancho chiles in water until they soften. Blend them with the onion, garlic, cumin, and oregano until smooth.
Return the beef tongue to a pot, adding the chile mixture, bay leaves, and beef broth. Simmer on low heat for 4-5 hours until the tongue is tender and easily shredded.
Shred the beef tongue and serve it in warm corn tortillas, topped with chopped onions, cilantro, and a squeeze of lime.