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Beef Tongue Tacos

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Ingredients

  • 1 beef tongue (about 3 lbs)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onion
  • 1 lime, cut into wedges
  • Salsa and hot sauce for serving

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Beef Tongue Tacos

Created by: Howcan Team

Ingredients

  • 1 beef tongue (about 3 lbs)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onion
  • 1 lime, cut into wedges
  • Salsa and hot sauce for serving

Instructions

  • In a large pot, place the beef tongue, chopped onion, minced garlic, bay leaves, cumin, oregano, salt, and black pepper.
  • Cover with water and bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef tongue is tender.
  • Remove the beef tongue from the pot and let it cool slightly. Peel off the tough outer skin and discard. Shred the meat and set aside.
  • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.
  • To assemble the tacos, place a spoonful of the shredded beef tongue onto each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime juice.
  • Serve with salsa and hot sauce on the side. Enjoy!
Main Course
Mexican

Beef tongue tacos have a rich history dating back to ancient Aztec and Mayan civilizations in Mexico. This traditional dish was popularized by street vendors in Mexico City and has since become a staple in Mexican cuisine. The tender, flavorful beef tongue is slow-cooked and then thinly sliced, creating a succulent filling for soft corn tortillas. Chefs like Enrique Olvera and Diana Kennedy have elevated this dish, incorporating modern techniques and innovative flavors. Today, the best beef tongue tacos can be found in authentic Mexican taquerias across Mexico and the United States. The key to perfecting this dish lies in the slow cooking process, which ensures a melt-in-your-mouth texture and robust flavor.

210 min

|

6

|

380 calories

Instructions

  • In a large pot, place the beef tongue, chopped onion, minced garlic, bay leaves, cumin, oregano, salt, and black pepper.
  • Cover with water and bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef tongue is tender.
  • Remove the beef tongue from the pot and let it cool slightly. Peel off the tough outer skin and discard. Shred the meat and set aside.
  • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.
  • To assemble the tacos, place a spoonful of the shredded beef tongue onto each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime juice.
  • Serve with salsa and hot sauce on the side. Enjoy!
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