Steve's Tongue Tacos

Heat reduced tongue cooking liquid over medium heat. Add Ancho chili powder and mild chili powder and gently simmer for several more minutes.

Cut cooked, peeled beef tongues into small chunks, about 1" square. These can be refrigerated for several days.

When ready to serve, place tongue pieces in microwave bowl, add enough reduced cooking liquid from tongue to coat meat pieces, and warm in microwave.

Place tongue, pico de gallo, onion, cilantro, and hot, medium, or mild salsa in a warm tortilla. Roll up tortilla and eat.


*Note: The best brand of mild chili powder to use can be obtained mail-order from the "Santa Fe School of Cooking & Market".