Tongue Tacos Recipes
DELICIOUS CROCK POT BEEF TONGUE TACOS
Once my friend Hilda from Guatemala convinced me it wouldn't kill me I tried beef tongue...then I begged her for the recipe! Over the years I've tweeked it a bit and it's only gotten better, you've GOT to try this! Just don't tell your kids what it is & they'll love it too, even my boyfriend's 9 year old thinks it's awesome! Hilda used to boil it but I decided to try it with the crock pot & man, it's just awesome, so tender & absolutely delicious!
Provided by Babychops
Categories Meat
Time 6h10m
Yield 12-15 tacos, 12-15 serving(s)
Number Of Ingredients 20
Steps:
- Place 1st 10 ingredients in crock pot & cook on low for 6 to 8 hours. You can slice the tongue lengthwise to make it fit, that's usually what I do.
- You can substitute beef stock for the water as suggested by my gracious reviewer Klyn or experiment, I often use Caldo de Res by Knorr. This is just so good I make it whenever I see fresh beef tongue in the market.
- Before you remove tongue from crock pot prep the rest of the ingredients for toppings, etc. (the lime is for a squeeze over your tacos). Garnish with these as you like. Sometimes I just put cilantro, scallions, a touch of avocado, salt, pepper & lime but experiment! Adjust amount as needed. I usually just make enough for two people & then make fresh each day for leftovers.
- Once tongue is done remove & peel off outer layer, it comes off pretty easily once it's fully cooked. Chop or shred meat and make your tacos! This is so delicious you probably won't have leftovers but if you do it's even better the next day! Enjoy!
- I've added some photos, I was being lazy tonight & just slapped some of the chopped tongue onto white bread with some mayo & a little salt. Absolutely delicious! Do try this, the meat is so incredibly tender & delicious I just can't describe it in words -- .
Nutrition Facts : Calories 56.4, Fat 2.6, SaturatedFat 0.4, Sodium 596.1, Carbohydrate 8.8, Fiber 2.6, Sugar 1.8, Protein 1.4
DUCK TONGUE TACOS
Steps:
- For the taco filling: Preheat the oven to 280 degrees F.
- Combine the hot sauce, salt, achiote paste, garlic and half of the cilantro in a large stainless bowl. Add duck necks and duck tongues to the bowl and mix well to coat.
- Pour into a braising pan that will accommodate everything. Cover and bake until the duck neck meat easily pulls away from the bone, about 4 hours. (Alternatively, cook in a crockpot set on 280 degrees F.) Let cool until cool to the touch.
- Pick the meat from all the neck bones and set aside in a small container. Next, remove the cartilage bone from each duck tongue by gripping the back of a tongue between the index finger and thumb and pinching the tip of the tongue with the other hand to feel for the bone and pull it out.
- Combine pulled duck meat and deboned duck tongues and mix well. Cover and refrigerate.
- Stir together scallions and remaining cilantro in a small bowl and set aside.
- For the taco shells: Pour several inches canola oil into a large wide pot fitted with a deep-frying thermometer. Heat to 375 degrees F.
- Use a taco shaping fry basket to fry the corn tortillas until crisp to the touch and light golden brown. Let drain on paper towels and season with salt.
- For the pickled red onions: Combine the vinegar, sugar, salt, chile and 1 cup water in a medium nonreactive saucepot and bring to a boil. Place red onion in a bowl. Pour the vinegar solution over the onions and let sit for 1 hour.
- To finish: Heat a large cast-iron pan over high heat until smoking hot. Add oil, then spread the duck meat in the hot pan to caramelize. (Be careful, as the sauciness of the duck will induce splattering!) Don't disturb the meat; let it stick to the bottom just a little bit. After a minute or two, scrape the meat off the bottom with a metal spatula and mix well. Add the scallion-cilantro mixture and cook another 2 to 3 minutes, stirring continuously. Remove duck meat from pan.
- Divide duck filling evenly among the taco shells. Add several slivers of pickled red onion to each taco. Sprinkle each taco generously with queso fresco. Serve without delay.
DELICIOUS BEEF TONGUE TACOS
This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!
Provided by Mama Rivas aka Pablo's Hottie
Categories World Cuisine Recipes Latin American Mexican
Time 8h30m
Yield 20
Number Of Ingredients 11
Steps:
- Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
- Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 14 g, Cholesterol 65.5 mg, Fat 14 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 4.5 g, Sodium 46.2 mg, Sugar 0.9 g
TONGUE TACOS
As a child my mother would trick us into eating this, telling us it was beef. Now that I have kids they love it and I don't have to trick them! Warning: can be very messy to eat.
Provided by Amy Ramirez
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 6
Number Of Ingredients 8
Steps:
- Simmer the tongue in water to cover until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel the skin off the tongue, trim the gristle, and cut into bite-size pieces.
- While the tongue is cooling, combine tomatoes, onion and cilantro in a medium bowl. Mix well and set aside.
- In large skillet, heat oil over medium heat. Cook tongue with salt and pepper until heated through and slightly colored, 5 to 10 minutes. Drain.
- In a small skillet, heat tortillas 1 minute on each side. To assemble tacos, layer tongue and tomato mixture inside a folded tortilla and sprinkle with lemon juice. Serve immediately.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 15.9 g, Cholesterol 218.5 mg, Fat 40.1 g, Fiber 2.7 g, Protein 34.2 g, SaturatedFat 13.9 g, Sodium 126.4 mg, Sugar 2.3 g
More about "tongue tacos recipes"
VENISON TONGUE TACOS | MEATEATER COOK
From themeateater.com
Cuisine MexicanCategory Main
- Scrub the tongues clean under running water with a potato scrubber. You don’t want any dirt or debris in the braising liquid.
- Place the tongue, onion, garlic, chilis, clove, salt, peppercorns, cumin seeds, and bay leaves in a large pot with enough water to cover the top. Cover with a lid and turn the heat to the lowest setting. Allow the tongue to gently simmer for several hours. A small deer tongue may take about 3 hours, but a large elk tongue could take up to 6 hours or longer. You will know they are ready when the meat is fork tender and you can easily slide a knife between the outer skin and meat.
- Plunge the tongues in cold water until cool to the touch. Use as sharp knife to prick under the thick outer shell in order to separate it from the meat. Have patience and peel this outer layer off. The top portion may peel easily with your fingers, but the bottom of the tongue may need a little more work.
- At this point, you can cook the tongue immediately or store it inside the braising liquid in the refrigerator for up to three days. If time is not a concern, I prefer the latter option. To do so, strain the solids from the liquids and return the peeled tongues back to the pot and let them soak to absorb the rich flavors and deep coloration.
HOW TO MAKE AUTHENTIC BEEF TONGUE TACOS (TACOS DE …
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4.1/5 (25)Total Time 1 hr 5 minsCategory Main CourseCalories 196 per serving
- Add the onion, the thyme, the garlic cloves, and the salt to a large stockpot full of boiling water, and then add the beef tongue
BEEF TONGUE TACOS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 4 hrs 30 minsCategory EntreesCalories 837 per serving
- Place a wire rack in a roasting pan and then dump the salt and water in the pan. Wrap the beef tongue in banana leaves and place it on the rack over the water. Cover the entire pan with foil, slide it into the oven, and let it cook until the beef is fork tender, about 4 hours. You’ll want to check the water level every 1 1/2 hours, adding additional water if needed.
- Remove the beef tongue from the oven and let it rest for 15 minutes. Remove and discard the banana leaves and then peel off the outer layer of beef tongue and discard it as well. Coarsely chop the remaining beef tongue. Taste and adjust the seasoning, adding salt and pepper if needed.
- Divvy the meat among the tortillas. Top each taco with onion and cilantro, slather with salsa, if desired, and devour immediately.
SMOKING BEEF TONGUE – STEP-BY-STEP RECIPE - GRILL …
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4.6/5 (5)Category Side DishServings 4Calories 140 per serving
TONGUE TACOS RECIPE - GRILLED LENGUA TACOS | HANK SHAW
From honest-food.net
5/5 (4)Total Time 2 hrs 45 minsCategory Appetizer, Main CourseCalories 242 per serving
- You need to simmer the tongues first. You can go as simple as simmering them in beef or chicken broth, or if you want to do water, add some bay leaves or avocado leaves, some chopped onion and maybe a carrot or two. See below for some tips on the making a great simmering broth.
- Once the tongue is tender, which will take about 2 to 3 hours, remove it and, as soon as it is barely cool enough to handle, peel the skin off it. You might need a paring knife to help you with this. Discard the skin. Strain the broth and use it for some other purpose later.
- While the tongue is simmering, mix the onion with some salt and the lime juice and let it sit at room temperature. This is best done the day you serve, but you can keep the pickled onion in the fridge a day or three without it getting nasty.
- When the tongue is ready for the grill, get your fire nice and hot. If you are using smaller tongues, leave them whole. If you are using a large beef or elk tongue, cut it into 3 or 4 large chunks -- this will open up more surface area for browning. Coat the tongue with a little oil and grill until nicely browned.
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4.7/5 (38)Total Time 4 hrsCategory Beef, Mexican, Taco, TongueCalories 365 per serving
BEEF TONGUE TACOS RECIPE | TACOS DE LENGUA - A FARM GIRL ...
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- Fill a large stock pot fill 3/4 full of water. Add beef tongue, red onion, garlic, peppercorns, and salt and cover.
- Bring to a hard boil and continue to cook at a hard boil for 1 1/2 to 2 hours, making sure to not removing the lid.
DEER TONGUE TACOS RECIPE - VENISON TACOS DE LENGUA | HANK SHAW
From honest-food.net
5/5 (3)Total Time 2 hrs 50 minsCategory Main CourseCalories 76 per serving
- Simmer the tongue. Put the tongue or tongues in a large pot and cover it with water by 2 inches. Bring the water to a simmer and add the onion, garlic, bay, black peppercorns, epazote and salt. Simmer the tongue until the sharp point of a thin knife will pierce it easily, about 2 to 3 hours.
- Prep the tongue. When the meat is tender, set it on a cutting board to cool somewhat. When it’s just barely cool enough to handle, peel off the skin and discard. You can do all this up to a week ahead if you want. Just cool the peeled tongue and wrap in plastic wrap, it’ll keep in the refrigerator a week.
- Brown the meat. When you’re ready to make the tacos, cut the tongue meat into large pieces. Sear in the lard until they’re nicely browned, then chop roughly. Serve on warm corn tortillas with the salsa, avocado, cilantro and other garnishes.
TACOS DE LENGUA (MEXICAN TONGUE TACOS) | COOKING TO ENTERTAIN
From cookingtoentertain.com
5/5 (2)Total Time 35 minsCategory Main Course, Main DishCalories 384 per serving
- In a pot or dutch oven add the beef stock and tongue and bring to a boil. Reduce to a simmer, put the lid on, and braise for 4 hours.
- Remove the tongue and peel off the skin by making a small incision down the middle. Return the tongue to the stock for another half hour.
- Remove the tongue and chop into small pieces. Add back into the simmering stock for another half hour. Remove tongue meat using a slotted spoon or ladle and set aside.
- In a blender add half of the white onion, the garlic, and the chilies. Also add in a couple cups of the hot stock. Blitz until liquid.
EAT YOUR TACOS DE LENGUA, OR ELSE I WILL - PATI JINICH
From patijinich.com
4.8/5 (4)Category Main CourseCuisine Mexican
- Place tongue, garlic, onion, bay leaves, peppercorns, marjoram, thyme, oregano and 1 tablespoon salt in a casserole or soup pot. Cover with water up to 2 inches above the tongue.
- Bring to a rolling boil over high heat, then reduce to a gentle medium simmer, cover with a tight fitting lid and cook for 3 hours, or until the tongue is completely tender and soft. Check the water halfway through and add more hot water if need be to keep the tongue mostly covered.
- Remove the tongue from the broth and place on a chopping board. Using a small sharp knife and your hands, remove the outer layer of skin, as well as the bottom part of the tongue, which would attach it to the mouth, as it tends to be harder and greasy. The tongue is easier to peel if it is still warm or hot.
HOW TO MAKE BEEF TONGUE BARBACOA TACOS | LENGUA DE RES
From mexicoinmykitchen.com
4.8/5 (13)Total Time 1 hrCategory Antojitos, TacosCalories 243 per serving
- Rinse the beef tongue with water and place in your crockpot, add onion, garlic, bay leaf, salt, and water. Cover and set the crockpot on low for 8 hours. Cook until tender. If after 8 hours the meat is not tender enough to shred cook a little bit longer. Not all Crockpots work alike.
- Remove the Beef tongue from the crock pot and place in a large dish, remove skin using a knife to make a cut at first and discard. Trim off any fatty tissue at the bottom end. As you can see from the pictures above it is mostly meat.
- Shred the meat using 2 forks and place in a serving bowl with some of the cooking broth that has already been degrease and strained.
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