I was browsing online for recipes that use beef tongue and came across a vile, vile concoction called “lengua tacos.” The whole point of cooking tongue is to enjoy the extremely tender texture of the meat. What kind of a bizarre individual slaughters herself cooking the tongue for hours (that’s how long it takes) only to shred it – which will of course dry it out – and then dry it out some more by sticking it on tacos. And then kill every ounce of flavor by pouring sauce on it to make it less dry?
That’s Mexican cuisine in a nutshell. Dry everything out like a bastard and then smother it in something sticky to mask the dryness.
By the way, tongue is expensive here. Back in the USSR it was one of the very few cuts of meat that were accessible and affordable for the social dreck that was intelligentsia. This is why I always knew how to cook offal but only learned what to do with a steak recently. My mother still doesn’t fully know what steak is. She thinks you have to beat it with a pallet for 20 minutes before you can cook it.