First, wash your tongue thoroughly (hehe). Then put it in a large pot and cover the tongue 3/4 of the way up with warm water. Bring the water to a boil and lower to a simmer and simmer it covered for an hour and a half.

Cool the tongue, skin, trim off any gristle and gross looking pieces and cut into pieces. Season tongue liberally with salt and pepper.

In a large dutch over, heat grapeseed or any high heat oil over medium high heat. Then brown tongue on all sides, about 8 minutes total.

Remove the tongue, then add in sliced onion and carrots and brown those until well colored, about 7 minutes. Lower heat to medium and add in minced garlic and saute for an additional minute.

Then add in tomato paste, increase heat to medium high and brown for an additional 7 minutes until the paste is a rich brownish red color. Deglaze with red wine, making sure to scrape up all the good bits stuck to the pan. Simmer until wine is reduced by half.

Then add in 1 Tablespoon salt, 2 teaspoons black pepper, 1 teaspoon smoked paprika and sugar and put meat back in the pan. Add chicken broth until tongue is a little more than halfway covered.

Bring everything to a boil, lower to a simmer and cover. Braise tongue for about 3 hours until very tender but not falling apart. Let cool at least 30 minutes or overnight.

Cut into pieces, and make tacos! Or eat as is.

I served mine with avocado, red sauerkraut, cilantro and green onions as garnish!