Add <quantity>4<unit>L</unit></quantity> of water and <quantity>120<unit>g</unit></quantity> of salt to a large bowl and stir

Add <quantity>1.3<unit>kg</unit></quantity> of beef tongue to the bowl with the brine

Let it sit in the refrigerator for 12h to 24h

Remove the tongue from the brine and transfer to another container, discarding the liquid. Reserve

Halve <quantity>1</quantity> onion and crush <quantity>2</quantity> cloves of garlic

Place <quantity>3<unit>L</unit></quantity> of water in a large pot, add salt to taste, and bring to a boil

Add the beef tongue, onion and garlic

Add <quantity>2<unit>sprigs</unit></quantity> of oregano, <quantity>1</quantity> star anise and <quantity>2</quantity> bay leaves

Simmer covered for 3h. Check periodically to see if the meat feels fork-tender. The fork must go in easily and don't bounce back or feel tough. Add more water to cover if needed

Transfer the tongue to a cutting board and peel the outer skin using a dish towel or tweezers. Discard the skin

Remove the outer skin from all parts of the tongue

Dice it into bite-sized pieces that will easily fit into your tacos and reserve

Trim <quantity>6</quantity> spring onions

Grill them in a pan, with a weight, until brown. Turn and toast the other side. Chop them into bite-sized pieces

Warm up <quantity>24</quantity> corn tortillas in a separate pan

Add the tongue and spring onions bits onto the plancha. Let them cook together until sizzling and slightly caramelized. Season with salt to taste

Assemble your tacos! The beef tongue tacos are ready

It's fiesta time! You can serve with salsa borracha, lime, and coriander. Enjoy!