Exploring the Culinary Delight of Beef Tongue Tacos (Tacos de Lengua)
We ventured into the realm of beef tongue tacos so that you don't have to—unless you want to! However, you might be missing out on an extraordinary culinary experience. While beef tongue tacos might not be the go-to choice for your next taco night, trust me, the unique combination of flavors and textures could make it a journey worth undertaking.
Our odyssey began with Kyle, the substantial figure behind the counter, urging us years ago to try everything in the store so we could genuinely inform customers about what to expect. The concept sounded fantastic until we encountered Limburg cheese. Despite trying it multiple times, it remained distinctly "earthy" and not quite our preference (if you know, you know). Fast forward to today, and now we stock beef tongue. So, as part of the adventure, we organized a gathering at Kyle's house, convincing Kylie, Kyle's wife, to initiate the tongue preparation in the crockpot for the evening. Though she was less than thrilled about handling tongues, she was a good sport and, despite her reservations, got them started.
Kylie's preparation involved the following steps:
Thoroughly rinse the beef tongue (2-3 lbs.) under cold running water.
Place the tongue in a large crockpot and cover it with water.
Add a quartered onion, 2 smashed garlic cloves, 1 bay leaf, salt, and pepper to the pot.
Set the crockpot on medium-high and let the beef tongue simmer for about 2.5 to 3 hours or until it becomes tender.
Upon completion, we joined forces to embark on the tongue-skinning process. Initially, we thought they weren't done, as they felt resistant, almost like an undercooked pot roast. However, once we started cutting into them, we realized they were actually fall-apart tender. Our friend, Mike, initially used a knife to skin the tongue, but we found that slicing it down the center and peeling the skin with our hands worked better. After that, you have the choice to shred the tongue with forks or dice it up. Shredding might be preferable if you're still hesitant about eating tongue, as it somewhat conceals the meat's identity. On the other hand, dicing is even easier, allowing you to appreciate the tenderness as it melts in your mouth.
Was it delicious? Absolutely! I would liken it to pot roast with a slightly different texture—finer and leaner. After preparing it correctly so that it falls apart, you have the freedom to infuse it with various flavors. It serves as an excellent base, not overpowering with its own taste. I'd recommend experimenting with seasonings beyond the typical taco packet, as that would truly showcase what makes tacos de lengua unique. Personally, if I were to do it again, I'd finely chop it, heat it in a pan with a little butter and salt or carne asada seasoning, and load up my taco with onion, cilantro, avocado, tomatoes, and a lime wedge.
In conclusion, beef tongue tacos may be unconventional, but they provide a tantalizing experience that combines tender meat with vibrant flavors. With the right preparation, you can transform this underrated cut into a culinary masterpiece that will impress even the most discerning taco enthusiasts. Give it a try and elevate your taco game to a whole new level!
Recipe and Instructions:
Step 1: Preparing the Beef Tongue Ingredients:
1 beef tongue (approximately 3-4 pounds)
Water for rinsing
1 onion, quartered
2 cloves garlic, smashed
1 bay leaf
Salt and pepper to taste
Instructions:
Rinse the beef tongue thoroughly under cold running water.
Place the tongue in a large pot and cover it with water.
Add the quartered onion, smashed garlic cloves, bay leaf, salt, and pepper to the pot.
Bring the water to a boil, then reduce the heat to simmer.
Cover the pot and let the beef tongue simmer for about 2.5 to 3 hours or until it becomes tender.
Step 2: Shredding or Chopping the Beef Tongue
Once the beef tongue is tender, remove it from the pot and let it cool slightly.
Peel off the outer skin of the tongue and discard it.
Using two forks or your hands, shred the beef tongue into bite-sized pieces or chop finely with a knife.
Beef Tongue Taco Recipe: Ingredients:
Shredded or chopped beef tongue (prepared using the above steps)
Corn tortillas
1 cup diced tomatoes
1/2 cup diced onions
1/4 cup chopped fresh cilantro
Lime wedges for serving
Salsa and hot sauce (optional)
Instructions:
Heat the corn tortillas on a hot griddle or in a dry skillet until warm and pliable.
Spoon the shredded beef tongue onto each tortilla.
Top with diced tomatoes, onions, and fresh cilantro.
Squeeze a lime wedge over each taco for a burst of citrus flavor.
Add salsa and hot sauce if desired.
Serve immediately and relish the unique and delicious flavors of beef tongue tacos!
