Tasty Beef Tongue Tacos
When our friends in Albany told us they were getting a 1/2 cow share from a local (grass-fed) farm not going to lie I was super jealous that my freezer is SO small. They then asked me if they should get the organs and I quickly said YES! They were on board as long as I would help them figure out how to cook them, GAME ON!
The first organ meat they decided to thaw was the tongue, uh oh right? We all are huge Mexican foodies and so it was a no brainer (organ pun intended), it was time for Tongue Taco Thursday (can this be a thing?).
It was a bit scary trying something new like this…and I mean it’s a GIANT tongue…my high school self would have said, EW! Turned up her nose and would have asked for Mac & cheese instead. However I am a firm believer that if I am going to recommend anything to my clients or to my followers that I need to give it a go myself! Don’t worry my Mac & cheese days are far behind me and now I have room for something as amazing as this tongue! It was a huge success and we were all sad when it was gone, what a delicacy!
We paired it with a delicious Malbec & finished with some Primal Palate chocolate chip cookies, what a feast 🙂
Check out eatwild.org to find shares near you and let us know when you try your first cow tongue 😀
- 1 beef tongue (preferably grass-fed)
- 1 large sweet onion, chopped
- 5 cloves garlic, peeled and crushed
- 1/2 tsp. ground cumin
- 1/2 -1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 cup pineapple salsa
- 1 quart tomatoes
- 1/4 cup pineapple, crushed
- 1/2 small red onion
- 2 Tbsp cilantro
- 1-2 Tbsp freshly squeezed lime juice
- 1/4 tsp ground cumin
- Salt & pepper to taste
- 2 cups gluten-free masa harina
- 1 1/4 cup hot water
- 1/2 tsp Himalayan salt
- Splash of fresh lime juice
- 1-2 tsp. coconut oil
- Combine cumin, salt and pepper and coat tongue evenly with mixture.
- Place tongue, onion, garlic in a large crockpot, fill with enough water to just cover the tongue.
- Cook on low for 8 hours in crockpot.
- Remove from crockpot, discarding water.
- Allow tongue to cool for ~5 minutes, then remove outer membrane layer.
- Once membrane is removed, shred tongue with two forks.
- Add shredded beef to medium saucepan and saute with pineapple salsa for 3-4 minutes to warm and combine.
- Enjoy atop corn tortillas or lettuce wraps with toppings of choice!
- Place all ingredients in a food processor or blender and mix on high to desired consistency.
- Mix ingredients until dough forms, should not be sticky, cover and let sit for 1-2 hours.
- Make 2 inch balls of dough and place in a tortilla press or roll out between wax paper
- Melt coconut oil over medium heat and place 1 tortilla at a time in skillet 30-60 seconds per side.
Enjoy with toppings/fixings: corn tortillas, pineapple salsa, guacamole, sliced red onion, tomatoes, lettuce