Tacos de Lengua-Beef Tongue Tacos
Food memories are the best! And this recipe for tacos de lengua(beef tongue tacos) holds a special place in my heart. Thank you Mom and Dad for sharing with us to the traditional foods, culture and customs of our heritage.
Servings 8 Servings
Ingredients
Ingredients
- 4 pound Rumba Meats beef tongue
- 1 small white onion sliced in half
- 4 cloves garlic smashed
- 1 chile jalapeño sliced in half
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon salt
- water
Instructions
Directions
- Trim of any excess fat from the beef tongue anf place in a 5 quart pressure cooker. Add onion, garlic, jalapeño, bay leaves, peppercorns, salt and just enough water to come 1/2 inch below the fill line. Secure and lock the lid and heat to high. When the safety valve locks and the cooker begins to hiss and let out steam, turn heat down to medium/low. Set timer for 1 hour, 30 minutes.
- When timer is up, carefully move the pressure cooker off of the burner to cooler side. When safety valve releases and unlocks, remove the lid. Remove beef tongue and transfer to cutting board, let cool slightly. Remove outer skin and excess fat from beef tongue. Slice or chop the beef to the size you like. Serve with warm corn tortillas, salsa, cilantro, diced onion, lime and avocado slices. You can serve it as it for tacos or you can prepare a guisado de lengua. Recipe below.
Notes
Slow Cooker Method
Transfer trimmed beef tongue to slow cooker. Add water to cover, onion, garlic, jalapeño, bay leaves peppercorns, salt to taste. Cover and cook on low for 8-10 hours or cook on high for 6 hours. Carefully remove outer skin. Chop or shred before serving.