Beef Tongue Tacos

I remember the one time my mother told me that beef tongue was for dinner. I must have been about 7 years old. I was shocked by those words. I ran and looked in the oven and couldn’t believe what I saw. There it was, an actual tongue. I wish I could say that I tried it, but I was too afraid. Turn the clock forward a good number of years, and you’ll find me loving this delicious organ meat. My only regret is that cows have only one tongue and I have to wait a long time in between the times I’m able to purchase them. When prepared the right way, beef tongue is one of the most tender delicious parts of the cow.

Why we love them

Let’s talk tacos! A tortilla with taco meat is the perfect pallet for adding delicious and nutritious ingredients. As I write this blog, it is late summer. On my counter I have countless peppers, tomatoes and herbs. In my refrigerator I have some corn taken from fresh cobs, a jar of pickled vegetables, jars of fermented mushrooms, cabbage, and garlic, and a sauce made with fresh herbs.

Because the beef tongue is pretty large, we have enough meat for several meals of leftovers. With the simple ingredients I have at home right now, I could make 4 meals with them and never have the same meal twice. I often do this when I make a salad for the week, but taco night is also a great time for cleaning out the vegie and fruit drawers in your refrigerator. Use those 2 green onions or that 1 carrot in your tacos.

If I have leftover fruit, I love to make fruit salsas. I have links to 2 that I have made recently. Remember, meal prep is a wonderful time to use your imagination.

Let’s talk organs!

I chose beef tongue due to its mild flavor and tender texture that fits well in numerous recipes. Beef tongue tacos are a good source of protein for supporting muscle growth and repair. The B vitamins in beef tongue tacos support energy metabolism and brain health. The collagen supports healthy joints, hair, skin and nails. It is a great place to start on your journey with organ meats. In general, organ meats are the most nutrient dense foods there are. Not only are they an excellent source of numerous vitamins and minerals, but they are also rich in antioxidants, which help the liver remove toxins from our bodies, and protect our bodies from oxidative damage. For more information on organ meats, listen to the NTI Podtalk, Organ Meats: The Most Nutrient Dense Food with Chef James Barry.

Beef Tongue Taco Recipe

Ingredients

1 beef tongue

1 small onion, chopped in half

4 garlic cloves, smashed

2 bay leaves

1 teaspoon sea salt

Filtered water

½ pound tomatoes, 2 or 3 tomatoes, roughly chopped

½ onion, minced

½ jalapeno, minced (there will be little to no heat, add more if desired)

2 cloves garlic, minced

Sea salt to taste

Juice of ½ lime

OR

Your favorite salsa

Instructions

1. Place whole tongue in slow cooker and cover with filtered water. Add the onion, garlic, bay leaves and sea salt. Cook on high for 6 hours, or on low overnight.
2. Remove tongue from liquid, and while it’s still hot, peel off and discard the skin (it will come off easily while the tongue is hot and cooled briefly).
3. Place the tongue in a bowl. Using 2 forks, begin to separate the meat until it resembles pulled pork. At this point, you can season the meat with salt and pepper and add to your favorite recipe. OR have fun with the ingredients above or choose some of your own to give the meat your own unique flavor.
4. In a large skillet, heat some olive oil and sauté the onions until translucent. Add the tomatoes, jalapeno and garlic. Allow to cook down briefly, about 10 minutes. It’s a good idea to blanch your tomatoes before adding them to the mixture. Otherwise, you will have bits of tomato skin in the mixture. To blanch tomatoes, prepare an ice water bath and a pot with boiling water. Cut an X on the bottom of each tomato and place in boiling water for 30-60 seconds, until the skin starts to split. Immediately transfer to an ice bath. Once cooled, the skins will peel off easily.
5. Add in the meat and lime juice and cook until sticky and delicious.
6. Add more salt to taste.
7. Or, if using your own salsa, omit the tomatoes, onion, jalapeno and lime, and simply cook the meat with the salsa, garlic, and salt to taste.
8. This meat is a base for the best tacos. Heat tortillas of your choice, add the meat and some of your favorite veggies such as pickled onions, peppers, tomatoes and these wonderful salsas: Roasted Peach, Pepper and Pecan Salsa and Fresh Mango Salsa.

Adapted from a recipe by Lucia Hawley: Slow Cooked Spicy Beef Tongue

Here are some more organ meat recipes:

The Best Liver Recipe: Dianne’s Beef Liver with Figs

Liver Fingers with Honey Chili Sauce

Lisa’s other recipe blogs:

Balsamic Chicken

Roasted Sweet Potatoes with Yogurt & Savory Sesame Topping

Roasted Peach, Pepper, and Pecan Salsa

About the Author: Lisa Schumacher is a graduate of NTI’s Certified Natural Food Chef program, a Registered Nurse and Holistic Practitioner at Foundations Wellness. She is passionate about helping people learn how to nourish themselves. Whether it’s one on one, in a class setting, or in a consultation, inspiring and teaching others how to create delicious, nutritious food is her happy place. She loves to introduce people to foods they never expected to eat. To learn more about Lisa or to work with her, go to Foundations Wellness.

Photo by Lisa Schumacher