Add ingredients from Group I and turn heat to low.
Poach tongue for 2 hours and 45 minutes. Lower heat if stock starts to bubble.
Remove tongue from stock. Reserve stock.
When tongue has cooled a little, remove outer skin. (Easier said than done.)
Return tongue to broth. Leave for 30 minutes.
Remove tongue from stock. (Reserve stock for other purposes.) Cut away gristle and most of the fat. Cube meat.
Salt meat to taste. Drizzle with 1 teaspoon of chipotle juice. Toss with minced cilantro, garlic and chives.
Heat bacon grease in large pan or wok.
Sauté onion in bacon grease until it turns translucent.
Add half the meat. Fry for a minute or two. Remove.
Repeat process with the rest of the meat.
Transfer meat to serving dish and add fresh lime juice.
Serve with ingredients from Group III.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.