Beef Tongue Tacos (Tacos de Lingua)

When we had an opportunity to split a whole steer with some neighbors, we jumped at the chance.  My first question was, “does anyone want the weird parts?”  Luckily for me, no one did and I ended up with a beef tongue.  What do you do with a beef tongue?  Well, you make the best tacos you’ve ever had!  The richest beef lays a perfect foundation for all your favorite south-of-the-border toppings in this easy dish.

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BEEF TONGUE TACOS

Ingredients

  • 2-3 Lbs. Beef Tongue
  • 4 Shallots, Diced
  • 4 Cloves Garlic, Peeled & Smashed
  • 1 Tbs. Salt
  • 1 Tbs. Black Peppercorns
  • 3 Whole Bay Leaves
  • 2 Tbs. Canola Oil
  • Small Corn Tortillas
  • 1 Avocado, Diced
  • Pickled Red Onions
  • Queso Fresco, Grated

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Instructions

  • Rinse beef tongue thoroughly and place in a medium stock pot.
  • Place shallots, garlic cloves, salt, peppercorns and bay leaves in with the tongue.
  • Cover completely with water and place on stove on medium heat covered until boiling.
  • Turn down heat and simmer with lid cracked for 3 hours.  You may need to add some liquid along the way to ensure the tongue remains covered.  HINT:  the skin on the tongue will turn bright white – that’s OK!
  • At 3 hours, take the pot off heat.  Remove tongue from liquid and place on a cutting board until you are able to handle.
  • Using a sharp knife to start it, peel the outer skin from the tongue completely.  Remove any excess fat or connective tissue.
  • Dice meat into 1-inch cubes.
  • In a cast iron skillet, sauté meat in canola oil until edges are crispy, about 8-10 minutes.
  • Remove meat and drain on paper towels.
  • Serve immediately, assembling tacos with meat and toppings listed in ingredients.

If you can get past the idea of the tongue, you’ll experience the richest tender beef you’ve ever had.  With it’s deep flavor, it stands up to spicy salsa, the bite of pickled red onions, creamy avocado and salty queso fresco.  (SIDE NOTE:  Don’t buy pickled onions!  Dissolve 3 Tbs. sugar and 1 1/2 Tbs. salt in 1 cup white vinegar over low heat.  Add 1 Tsp. black peppercorns and pour the hot liquid over a thinly sliced large red onion.  Allow to cool and store covered in the refrigerator.)  The combinations are endless, but the star of the show is the beef that can taste you back!  My friend Marcos would be so proud of me.  Dig in!

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