Mexican Beef Tongue Tacos

• Wash the beef tongue properly and set it aside in a stockpot. Pour enough water for the tongue to be completely covered.
• On medium flame, bring water with the tongue to a boil. This will approximately take 20-30 minutes. Remove the layer of foam that forms on the top after the water comes to a boil.
• Turn the flame down and add bay leaves, peppercorns and allspice. Cover the pot partially and cook for 3 hours. Make sure to keep turning the tongue every hour so it’s cooked fully from all sides.
• Take out the cooked tongue and let it sit for a while until it’s cool enough to be handled with bare hands. Get rid of the skin and cut the tongue.

For the sauce:

• Start heating a large skillet over medium flame. Coat it with butter and add the onions. Keep stirring until they turn golden-brown in color.
• Throw the mushrooms in and cook until they soften.
• Time to add broth, pepper and salt! Turn the flame up and bring the broth to a boil.
• After the broth comes to a boil, add the sliced tongue in the sauce. Mix it completely with the sauce, turn the flame down and cook it without a lid for approximately 30 minutes.
• For people who prefer thick sauce, add in the mixture of 1 teaspoon cornstarch with 2 teaspoons of cold water to the sauce exactly 5 minutes before the dish is done.
• Scoop the mixture into soft shell tacos and serve with sliced chillies and jalapenos on top.