To help with time management on these, make your tomatillo salsa a day ahead so you don’t have to mess with it the day of. Preheat oven to 450 degrees F. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Use a brush to brush each pepper with a bit of ghee or coconut oil and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin and seeds of the jalapeños. Place all ingredients for the salsa in the food processor and blend until smooth. Place in the fridge to cool.
Cut three deep holes in the beef tongue and press the garlic cloves in the holes. Place the tongue in the crockpot then cover with beef broth, onion and a healthy amount of salt. Cover and cook on low for 8 hours. Once cooked, remove from broth to let cool for a couple minutes then peel back the skin of the tongue with the tastebuds. Shred or chop (I did both) then set back in the broth to soak up more flavor while you finish other ingredients.
Place all ingredients for the pineapple mayo into a blender and blend until completely smooth.
Lastly, place a medium pan over medium heat. Once hot, add 1-2 tablespoons of ghee or coconut oil. Use a slotted spoon to remove the chopped and shredded tongue from the liquid and let it drain a bit (this will make sure that the tongue gets crispy in the pan) then place it in the pan in one single layer. Let cook for 2-3 minutes until browned and crispy on one side, then use a spatula to flip the meat to the other side and let cook for 1-2 more minutes, until crispy.
Then build the tacos: tortilla, crispy tongue, tomatillo salsa, avocado slices, radishes, diced pineapple, pineapple mayo, and cilantro and freshly squeezed lime juice on top! Serve immediately!
Notes
*Pineapple mayo does not keep for very long. Use this in 2-3 days before discarding.