Delicious Beef Tongue Tacos
Slow-cooked beef tongue shredded and served in tacos with fresh toppings. Rich, tender, and surprisingly mild—an authentic and adventurous dish for taco lovers.
Ingredients
- 1 beef tongue
- 1/2 white onion, sliced 5 cloves garlic, crushed 1 bay leaf
- salt to taste
- 3 tablespoons vegetable oil 5 roma tomatoes
- 5 serrano peppers salt to taste
- 1/2 onion, diced
- 2 (10 ounce) packages corn tortillas
Directions
- 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.
