Wash the beef tongue and cheek, then cut the tongue into two or three parts.
Preheat the oven at 150°C (300°F). In a baking dish or oven pot, place the meat, bay leaves, garlic cloves, onion and salt. Then add enough water to cover the meat and seal with aluminium foil. Bake for at least 2 hours, but no more than 3 hours.
Alternatively, cook in a pot with a lid on the stove for 4 to 6 hours or a slow cooker for 6 to 8 hours.
Let the meat rest and cool down until it is easy to handle. Using two forks, shred the meat to the desired chunk size.
In a very hot pan or comal, reheat the tortillas and place them in a tea towel.
Assemble the tacos by placing the meat inside of the tortillas and garnishing with coriander, onion and lime. Enjoy with your salsa of choice