When we ordered beef tongue for one of our Chicago-Mexican recipes, we requested a 2- to 3-pounder. But our butcher mistakenly sent us several veal tongues instead—smaller, decidedly more attractive, and (we thought) easier to work with than the giant, unruly muscle we were expecting. We were, in a way, relieved. But when we tested the veal tongue in our recipe, its flavor was pale. Rick Bayless, author of our Chicago-Mexican story, informed us that beef was tastier and more authentic, so we reordered and retested—and indeed, we preferred the beef tongue's richer flavor against the sharp, citrusy tomatillo sauce that accompanied it. And the beef tongue was surprisingly easy to prepare.