Best Tongue Tacos Recipes

DELICIOUS BEEF TONGUE TACOS

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.

DELICIOUS CROCK POT BEEF TONGUE TACOS

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 -- .

DELICIOUS CROCK POT BEEF TONGUE TACOS

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 -- .

TONGUE TACOS

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.

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.