• Start the tongue-cooking process the day before. Bring a large saucepan of water to the boil. Place tongue in boiling water and leave on high heat for 1 hour.

• Remove from heat. Discard water, clean out saucepan and rinse tongue under cold water.

• Refill saucepan with water and add broth infusion ingredients. Bring to the boil, then add tongue. Turn heat down to medium and cover with lid. Cook for 2 hours.

• After 2 hours, lift the lid and see if you need to add more water. The tongue will bob around, but it’s okay as long as it’s partially submerged.

• Give it a roll around in the liquid to check it’s cooking evenly. Cook for a further 1 hour.

• With a pair of tongs, remove the tongue from the broth. It should be tender. Rinse under cold water until handleable.

• Remove outer skin of tongue. Sometimes it comes off easy, like a sock. But you may have to use a paring knife to remove some stubborn bits (taking care not to remove too much flesh). You can do this while holding the tongue under a soft stream of cool running water.

• Wrap tongue tightly in plastic wrap and place in fridge overnight. When ready to start making tacos the next day, preheat oven to 80°C.

• Slice tongue while still cold into 1 x 5cm strips & place in mixing bowl. Pour over Lucky Taco Cumin, Chilli & Lime marinade and mix well. Your marinated tongue can now be fried in a hot, dry frying pan, in batches, until golden brown on all sides. And it’s ready to load into a taco!

• In stacks of five or six, wrap freshly cooked tortillas in foil and place in warm oven. Alternatively, use a tortilla warmer.

• To build, dollop avocado crema on to a tortilla, followed by about six strips of ox tongue, a sprinkle of cabbage and pink pickle, some salsa verde, fresh coriander and a squeeze of lime. Top with a shimmy of chilli salt.

• This is my FAVE TACO EVER. Enjoy!