I had only eaten tongue when my Dad made it when I was a kid. It was chewy, flavorless, and not something I enjoyed. At the time, bologna or liverwurst on white bread was a better option. Well, times change, and my taste evolved. I tried shad row a couple of weeks ago, so why not try tongue after 50 years? Sierra Linda Farm had the right size tongue (3 pounds), and I had some Poppi’s chili powder mix to season the cooked meat. I thought hatch chilis would be great, but they were out of season, so I had to use a jar sauce. (Warning: it was just at my heat limit, so be careful!) Finish with some melty cheese and some sour cream. Avocados will be added next time. I know my wife won’t try it, but I hope you like it.

1 3-pound beef tongue (from Sierra Linda Farm)
1 medium onion
3 garlic cloves
1/2 teaspoon salt
15 peppercorns
2 bay leaves
6 quarts water
2 guajillo peppers
2 teaspoons Poppi’s chili powder mix
4 tortillas
1 12-ounce jar hatch chili sauce
4 ounces cheddar cheese
6 ounces sour cream

In a dutch oven on low heat, add water, tongue, bay leaves, pepper corns, salt, garlic, chili powder, and onions.

Cover with a large sheet of foil.

After 2 hours, remove tongue and remove skin from the tongue; it should peel off like a banana. (You can just throw that skin away,)

Put tongue back in dutch oven and top with foil. Cook on low for about 3 hours or until tender. (Add 1/2 hour for every pound.)

Shred tongue with a fork.

Mix 1 teaspoon Poppi’s chili powder over tongue meat.

Lay out tortilla and add shredded beef tongue.

Wrap tortilla and place in a baking dish.

When all enchiladas are wrapped in the dish, top with hatch salsa and cheddar cheese.

Bake for 15 minutes at 350 degrees.

Serve with sour cream.