Four-inch corn tortillas were used here. You may use larger ones, of course. You may even opt for flour tortillas or whole wheat tortillas.This recipe begins will a fully cooked tongue that had been cut into half-inch wide sticks and chilled overnight in the fridge. See full instructions for prepping and tenderizing a whole beef tongue.
In a bowl, lightly toss the mango cubes, onions, tomatoes, chilies and cilantro.
Sprinkle in two pinches salt and juice from half of a lime.
Taste. Add more salt and lime juice, if needed.
Heat the beef tongue
Melt the butter in a cast iron (or other heavy thick-bottomed) pan.
Spread the beef tongue in the hot butter, sprinkle lightly with salt and pepper, leave for the undersides to brown, then flip to brown the opposite sides.
Transfer to a shallow bowl and drizzle the pan juices over the meat.
Serve the beef tongue tacos
Heat the tortillas on a griddle, sprinkling them with a little water to soften.
Place the heated tortillas on a plate and serve with the butter-browned beef tongue and spicy mango salsa.