Tacos de Lengua with Molcajete Salsa Verde

Simmer lengua with onion, garlic, bay leaves, bouillon, salt, and water for 3–4 hours until tender. Peel skin and dice. Crisp diced lengua on a hot skillet until lightly browned. For salsa, boil tomatillos 8–10 minutes. Char serranos, onion, and garlic. Grind garlic with salt in a molcajete, then add serranos, onion, and tomatillos. Mash to desired texture and season. Warm tortillas, fill with lengua, and top with onion, cilantro, and salsa. Finish with lime and radishes.