Tacos de Lengua in Green Salsa

Place the raw meat into a pot of water and bring to a simmer on high heat (level 9).

Add the raw poultry carcass, whole garlic cloves, whole lemons, a sprig of fresh thyme, bay leaves, and coarse salt to the pot.

Cover the pot with a lid and simmer.

Halve tomatillos, white onion pieces, and jalapeño peppers and place them in a metal tray.

Add the dark liquid, green tomatoes, green peppers, garlic, and onion to the tray and marinate, mixing by hand.

Cook the green peppers and onions, then transfer them to a food processor.

Add finely chopped green herbs, lime juice, fresh cilantro, and salt to the food processor and blend until smooth.

Transfer the blended green mixture to a metal bowl and stir to form a thick green paste.

Move the cooked meat in the pot to a plate, then transfer the meat and mushroom to a bowl of ice water to cool.

Shred the cooled meat with a cleaver, then further shred with forks.

Strain the cooking liquid, then pour the strained liquid into a saucepan.

Transfer the shredded meat to a metal tray and pour the brown liquid over it.

Place the tray of meat in an oven set to 525°F.

After baking, spread the green sauce onto flatbread tortillas.

Sprinkle diced white onion and chopped green herbs over the meat on the tortillas.