Crispy Pan-Fried Tongue With Onions And Jalapeños

Let's Cook

1. Step 1.

   Scrub and simmer until tender as described: 2 to 3 pounds fresh beef, veal, or lamb tongue

2. Step 2.

   Once cooled, peeled, and trimmed, slice the tongue across the grain into ½-inch-thick slices. Sprinkle the slices with: 1 teaspoon salt

3. Step 3.

   Set aside. Place in a large, dry skillet over medium heat: 4 jalapeño peppers, left whole; 4 spring onions or large green onions, green tops trimmed and reserved, or 4 small unpeeled shallots

4. Step 4.

   Pan-roast them, turning occasionally, until the peppers and onions are blackened on all sides and beginning to shrivel. Transfer the vegetables to a cutting board. Increase the heat to medium-high and add: 3 tablespoons vegetable oil, lard, or drippings

5. Step 5.

   When the fat shimmers, brown the tongue slices in batches, about 4 minutes on each side. As they brown, transfer them to a platter and add more fat to the skillet if necessary. When all the slices are browned, reduce the heat to medium. Discard the stems and seeds from the jalapeños and coarsely chop them with the roasted onions and reserved onion greens. Add the vegetables to the skillet along with: 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

6. Step 6.

   Cook until fragrant, about 2 minutes more. Coarsely chop the browned tongue into slender, bite-sized pieces (or smaller for filling tacos) and return to the skillet. Season to taste with: Salt and black pepper