2 pounds grass fed beef tongue
3 quarts water
1 tablespoon kosher salt
1/4 cup onion, finely diced and 2 cloves garlic, finely minced
1 tablespoon chili powder and 1 1/2 teaspoons ground cumin
1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper
1/4 cup water
16 leaves romaine lettuce and 1 medium tomato, diced
4 ounces cheddar cheese and 1/2 cups sour cream (optional)
Bring the 3 quarts of water to a boil with the tablespoon of kosher salt in a large stock pot.
Add the tongue. Return to a boil, then lower the temperature to a simmer.
Cover and cook just until tender, about an hour.
Drain the tongue and allow to rest just until cool enough to handle – the skin should peel away easily from the base end.
Dice the meat and place in a wide, shallow skillet with the onion, garlic, chili powder, cumin, salt, pepper and water. Cook over medium-high heat, stirring constantly, until the tongue is cooked through and the water has evaporated.
Divide the seasoned tongue between the romaine leaves and top with the tomato, cheese, sour cream and salsa.