There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
You don't have to worry about tongue getting tough or dry on the grill.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
Tongue slowly stews in its own juices when cooked sous vide.
Browning is key to great tongue tacos.