Place 2 lbs beef tongue in a pot, add 1 tsp salt, and add enough water to cover the tongue by about 1/2 an inch. Bring to a covered boil, then reduce heat to the lowest setting. Cook covered on low for 8 hours. Check the water level from time to time and add more if needed, you want the tongue to remain immersed. Then remove the tongue and shred it with 2 forks. You can either remove the tougher white part, or shredded it up along with the rest (which is what I do).
Heat up the corn tortillas. Then transfer to a plate. Top with the tongue. Mash the avocado in a bowl and mix in the tomatillo salsa to make an avocado tomatillo salsa. Then put some on the tongue. Then add sour cream, cotija cheese, and cilantro! Serve and enjoy!
Note, this recipe makes enough tongue for about 10 tacos and I usually have 2 tacos for dinner so it serves 5. Since the tongue takes so long to cook, I like to make a large amount and then have tacos for the next few nights. If you do this too, to reheat the tongue just take out however much you want, put it in a small pot with a little water and heat it up covered over medium heat for a few minutes. After that if there's still any water in the pot, drain the water.
Servings 0