Tongue Tacos
Don’t get freaked out – embrace your fearless side. Beef tongue is tender, delicious and HEB sells if for about $4 a pound.
You’ll need an Instant Pot for this one.
Don’t let the long cook time discourage you. We’re going to put the tongue, the broth, the onion and the garlic in the Instant Pot, set if for an hour and a half and we’ll make the rest of meal while that’s cooking.
Enjoy and let’s see some pictures of your creations!
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
- Cookware:
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 minsIt's called Fearless Cooking for a reason. Embrace the challenge and delight your tastebuds.
Kitchen Essentials
Prep
No prep needed.
Ingredients
We're cooking the beef tongue in the Instant Pot. We'll do all of the other prep while it's cooking. Peel and rough chop the onion and the garlic and put them in the Instant Pot. Add the quart of beef or chicken stock and add the cow tongue and a generous pinch of salt and pepper. I had to cut the tongue in to two pieces to get it to fit.
You're going to set the Instant Pot to high pressure and set the timer for 90 minutes.
When the 90 minutes is up, let it sit for 10 minutes and then carefully do a quick release.
Remove the tongue to a plate and be sure to save the broth for soup or stew.
We're going to peel the outer layer of the tongue off. It should peel off easily.
Then you'll just chop or shed the meat for tacos.
While the tongue is cooking we'll make the other sides.
First we'll make the mango salsa.
Peel and cube the mango, deseed and remove the stem from the jalapeno and dice, finely dice the 1/2 small red onion, slice the cherry tomatoes, juice the 1/2 lime, salt & pepper to taste.
For the carrot slaw I used a food processor. You could also use a vegetable peeler or a mandolin. I used the slicing blade but it didn't cut them thin enough so I used the general purpose blade and pulsed them. When your carrots are done just add the mustard, olive oil, red wine vinegar, lime juice, green onions, jalapeno and salt and pepper to taste.
All we have left is to build the tacos. I used sprouted corn tortillas and they are sold frozen. I put a small amount of avocado oil in a non stick skillet and crisped the tacos just a little, then I added the shredded tongue to the skillet and gave it just a little crisping up as well.
I used crumbled goat cheese and sliced avocado for the finishing touch.
Enjoy!
Ingredients
Directions
We're cooking the beef tongue in the Instant Pot. We'll do all of the other prep while it's cooking. Peel and rough chop the onion and the garlic and put them in the Instant Pot. Add the quart of beef or chicken stock and add the cow tongue and a generous pinch of salt and pepper. I had to cut the tongue in to two pieces to get it to fit.
You're going to set the Instant Pot to high pressure and set the timer for 90 minutes.
When the 90 minutes is up, let it sit for 10 minutes and then carefully do a quick release.
Remove the tongue to a plate and be sure to save the broth for soup or stew.
We're going to peel the outer layer of the tongue off. It should peel off easily.
Then you'll just chop or shed the meat for tacos.
While the tongue is cooking we'll make the other sides.
First we'll make the mango salsa.
Peel and cube the mango, deseed and remove the stem from the jalapeno and dice, finely dice the 1/2 small red onion, slice the cherry tomatoes, juice the 1/2 lime, salt & pepper to taste.
For the carrot slaw I used a food processor. You could also use a vegetable peeler or a mandolin. I used the slicing blade but it didn't cut them thin enough so I used the general purpose blade and pulsed them. When your carrots are done just add the mustard, olive oil, red wine vinegar, lime juice, green onions, jalapeno and salt and pepper to taste.
All we have left is to build the tacos. I used sprouted corn tortillas and they are sold frozen. I put a small amount of avocado oil in a non stick skillet and crisped the tacos just a little, then I added the shredded tongue to the skillet and gave it just a little crisping up as well.
I used crumbled goat cheese and sliced avocado for the finishing touch.
Enjoy!
Notes
