• Fill a large stockpot 1/2-2/3 full with water. Add tongue, onions, crushed garlic, peppercorns and salt.
• Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover and let cook for 3 hours until tender.
• Using tongs, carefully remove tongue from water and allow to cool on a wire rack for 15-20 minutes (until it's cool enough to handle).
• Using a sharp knife, remove the outer layer of the tongue (the part with the taste buds…I know, gross!). 
• Cut tongue into 1/4 inch slices. Heat avocado oil in a frying pan and sear sliced tongue on each side (about 1 minute per side) until golden brown and slightly crispy.
• Chop up seared pieces of meat and serve up with desired toppings in lightly fried corn tortillas.

For Salsa:

• Peel tomatillos and add to a small pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and let simmer for about five minutes, or until cooked through.
• Drain water and place tomatillos into a blender, add onion, cilantro, lime juice, jalepeno pepper (with or without seeds, the heat is in the seeds), and 1 tsp salt.
• Blend until smooth and adjust seasoning as needed according to preference.