Beef Tongue Fajitas

This recipe is made easy by cooking the tongue a day or two before making the fajitas. (Pork or beef tongue can be used interchangeably for this recipe.)

Thaw, rinse, and place the tongue in the crock pot. Add a couple cloves or 1 tsp. of minced garlic and 1 diced onion. Add salt and pepper. Then cover the tongue completely with water and let cook on low for 6-8 hours. Remove the tongue from the crock pot, peal the outer layer away, and pull apart the meat from the inside of the tongue. This cooked and pulled meat can be used immediately or saved in the refrigerator for use in the next day or two.

Prepare for cooking the fajitas by slicing and dicing 1 or 2 onions, 1 tsp. minced garlic, 1 or 2 tomatoes, and 2 bell peppers. (I just have Bell Peppers listed on the ingredients, but we also like to add in poblano, cayenne, or ghost peppers when we have them) It only takes about 15 minutes to cook the fajitas once you have all of the peppers, onions, tomatoes, and meat ready to go.

Put a tablespoon of pork lard or olive oil in the skillet and turn on medium-high heat. Sauté the Onion, peppers, tomatoes, and garlic. When they are starting to get tender, add the cooked tongue and any other meat that you chose to mix it with. We like to make fajitas with thinly sliced beef such as a flank steak, but you can also use sliced chicken if you prefer.

Stir well as it continues to cook and add salt and black pepper to taste. I season with equal parts of paprika, chili powder, and cumin. You can start by adding 1 tsp. of each and then adding more as needed.

When all the meat is thoroughly cooked and seasoned to taste, turn the heat off and serve! I serve them on tortilla shells with salsa, sour cream or Greek yogurt, and fresh lime (if I have it on hand). Enjoy!