Lengua

also called lengua · beef tongue · taco de lengua · tacos de lengua · lengua en su jugo · cow tongue

The table

3 lb(1.4 kg; whole)beef tonguesimmer 3 hrpeel hot, trim the rootdice 1/2-incrisp on the comal 6 min
1(halved)white onion
1 head(halved across)garlic
2bay leaves
1 tspblack peppercorns
2 Tbskosher salt
4 qt(3.8 L)water
2 Tbslard
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1simmer 3 hr

4crisp on the comal 6 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hr 6 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.

  1. simmer 3 hr

    3 hrwalk awayfrom the start

  2. peel hot, trim the root

    not timed3 hr in

  3. dice 1/2-in

    not timed3 hr in

  4. crisp on the comal 6 min

    6 minneeds you3 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need comal · stockpot

Goes with

See how it is written
>> title: Lengua
>> category: Stews & Braises
>> tags: beef, tongue, mexican, simmer, tacos
>> counters: Taquería
>> aka: lengua, beef tongue, taco de lengua, tacos de lengua, lengua en su jugo, cow tongue
>> pairs-with: corn-tortillas, salsa-verde
>> servings: 8
>> time: 4 hr
>> step.1: simmer 3 hr
>> step.2: peel hot, trim the root
>> step.3: dice 1/2-in
>> step.4: crisp on the comal 6 min

Simmer @beef tongue{3%lb}(1.4 kg; whole), @white onion{1}(halved), @garlic{1%head}(halved across), @bay leaves{2}, @black peppercorns{1%tsp}, and @kosher salt{2%Tbs} in @water{4%qt}(3.8 L) in a #stockpot{} for ~simmer{3%hr}, barely bubbling, until a knife slides into the thick end with no resistance.

Peel @&(~1)cooked tongue{} while it is still too hot to hold comfortably — the skin comes away in sheets, and it will not come away at all once it cools — and trim the gristle and fat from the root end.

Dice @&(~1)peeled tongue{} into 1/2-in cubes.

Crisp @&(~1)diced tongue{} on a hot #comal{} in @lard{2%Tbs} with @kosher salt{1%tsp} for ~sear{6%min}, until the cut faces brown and the middle stays soft as pot roast.