Beef Tongue Tacos

by Jennifer Vazquez
(Knoxville TN, USA)

1 Beef tongue

1 Tbsp salt
1 Tbsp pepper
1 Tbsp garlic powder
1 onion (chopped)
corn tortillas

Cut thawed beef tongue into 3 or 4 big pieces, place in a pot of boiling water and boil for 2 hours. When tongue is tender and cooked through, take it out of the water and let it cool.

When cooled, cut off the outside skin. At this point you can cut off a lot of the fat at the bottom of the tongue, but I usually leave it.

Chop the tounge into small bite-size pieces (about 1/2" square pieces--the smaller the better). Fry them in a frying pan on medium-high heat until pieces are darker in color and almost but not quit crispy. If you have cut off all the fat, use 1-2 Tbsp of olive oil. If you leave the fat on do not use oil. Season with the salt, pepper and garlic powder.

And that's it. Serve with the warmed corn tortillas, chopped onion and your favorite salsa.

NOTE: This recipe is very high in fat!

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Jun 08, 2018
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Jun 08, 2018
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by: Margaret J. Leeds

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Oct 05, 2016
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Jul 21, 2016
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Oct 19, 2015
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by: Star

1. For the tongue: Clean tongue with a small hand brush. It will be bloody (get over it). Place in a saucepan, cover with about an inch of water, and bring it to a boil. Monitor and keep on a rolling boil for 1 hour.

2. Carefully carry saucepan over to the sink and pour hot liquid away. Run the beef tongue under the cold tap and rinse clean. Wash saucepan and refill with clean water. Place rinsed tongue back into saucepan and add all of the ingredients for the stock.

3. Bring tongue back to a boil and then reduce to a lightly rolling boil with lid half on the pot (so you don't lose too much stock). Cook for 3 hours, checking throughout that it’s always got a slight rolling boil. Not furious—just turning over.

4. After 3 hours, pour contents of saucepan over large sieve. (Keep the stock to make soups and risottos—it’s AMAZING.) Rinse the tongue under cold water. Peel off the thick skin. Wrap the tongue tightly in cling film and refrigerate overnight.

5. For the marinade: The next day, slice the tongue into matchstick-size lengths. Combine all of the marinade ingredients and pour over the sliced tongue. Leave to marinate for at least 1 hour.

6. Remove the tongue from the marinade and cook in a hot skillet in batches. (If you overcrowd the pan, the meat will not brown, it will broil.) You don’t need any oil in the pan, as there is oil in the marinade. Let it get a nice brown char. Repeat until all cooked.

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7. To assemble: Fill soft warm tortillas with cooked tongue, lashings of Lucky Taco hot sauce, guacamole, shredded red cabbage, a squeeze of lime, and fresh coriander. YUMBO.

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