Place the lengua in a pot with water, salt, half of the garlic, half of the onion, bay leaves, and pepper. Reserve 1 onion. Cook for about two hours. Remove, peel, and cut into strips. Cook the tripa in the same way. Remove and cut into pieces.
In a skillet with some of the cooking fat from the tripa, sauté 1 onion, previously reserved in step 1, chopped along with the chopped lengua.
In another hot skillet, with cooking fat from the tripa, place the tripa and brown it.
Heat the tortillas, form the tacos, and serve them with a delicious red or green salsa of your choice, along with some chopped onion and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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