Lengua

Put the tongue in a stock pot. Toss in 2 quartered onions, peppercorns, dried crushed bay leaves, garlic, and salt. Add water until the tongue is covered by 2-3 inches and crank on the heat. By crank I mean bring to a boil and then lower the heat a bit and allow to simmer for about 3 1/2 hours if you are cooking a 3 pound tongue like I did. The tongue should turn white and float when done.

Remove tongue from the water and carefully cut off the rubbery white skin (check out the related blog post for visual) and discard.

Serve as desired. I used mine on tacos!