Description
Super tender and flavorful beef tongue (yes, tongue) that makes for the perfect taco—and that’s no joke.
Ingredients
- 1 whole Beef Tongue
- 4 whole Jalapeno Peppers
- 2 Tablespoons Black Peppercorns
- 1 Tablespoon Salt
- 4 whole Bay Leaves
- 6 whole Dried Chili Piquin
- 2 whole Onions, Quartered
- 1 head Garlic, Cut In Half
- 1 Tablespoon Cumin Seeds
- 1 bunch Cilantro Stems
- FOR THE TACOS:
- 1 Tablespoon Canola Oil
- Tortillas, To Serve
- ½ cups Fresh Cilantro, Chopped
- 1 whole Small Onion, Diced
- 1 whole Jalapeno Pepper, Thinly Sliced
- 2 whole Limes Quartered
Preparation
Add the tongue to a large saucepan. Add water and make sure it covers the tongue by a couple of inches. Place this on medium heat and boil for about 2 hours.
After 2 hours, remove and place onto a cutting board. Pour the water out and wash out the saucepan.
Return the tongue back to the pot, cover with water again, then add your aromatics: jalapenos, black pepper, salt, bay leaves, piquin, quartered onions, garlic, cumin seeds, and cilantro stems. Bring this to a simmer, and cook for 4 hours. After 4 hours, remove the tongue and strain the stock. Discard the stock solids, but reserve the stock (it’s really great).
Next, take the tongue and rinse under cold water. Now it’s time to peel the outer layer, as that is not desired. If you cannot easily peel it, use a paring knife and trim all of it away, exposing the cooked beef tongue. Discard the outer layer, then cut beef tongue into strips, then into bite-sized chunks. Season with a pinch or two of salt. Mix and get ready to sear it up for your tacos.
Heat a large skillet on medium heat, then add oil. Once heated, add in some of the beef tongue, and cook until it gets a light sear on them. Once seared, add a spoonful or two of the reserved stock. Heat through until stock reduces, then remove from heat.
Take a flour tortilla, load it with some of the beef tongue, and top with cilantro, onion, and sliced jalapeno. Squeeze some lime, and dig in.
