1 grass fed beef tongue – 2-3 pounds
2 medium onions
1 whole garlic head
6-7 bay leaves
1 tbsp whole peppercorns
1 small red onion
Bunch of cilantro
Rinse tongue and put in a large pot and cover with water, quartered onion, crushed garlic cloves, peppercorns, bay leaves, and a couple pinches of salt.
Bring to a boil, then partly cover, reduce to a simmer and cook for around 2 hours until fork tender.
Once cooked, remove from water and allow to cool for a few minutes.
Remove outer layer of tongue and cut into thin slices.
Add diced tomatoes, diced red onion and 2 tbsp chopped cilantro into bowl
Add salt and pepper to taste.
On a grill pan (or sautee pan) quickly sear slices of beef tongue.
Add sliced tongue, salsa, avocado slices and garnish with a wedge or lime.