Low Sugar Gluten Free Beef Tongue Tacos

Total time4 hr 5 min

Prep time20 min

Cook time3 hr 30 min

4.8

(15)

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Ingredients

6 servings

For the braise

1 beef tongue (about 3 lb)
1 white onion, halved
6 garlic cloves, smashed
2 bay leaves
1 tsp whole black peppercorns
1 tsp dried oregano
1 tsp salt

For crisping

2 tbsp neutral oil (such as avocado or canola oil)
salt and pepper, to taste

For serving

12 corn tortillas
½ white onion, finely diced
½ cup fresh cilantro, roughly chopped
1 cup salsa verde
2 limes, cut into wedges
sliced radishes (optional)

Instructions

1
Place the beef tongue in a large pot or Dutch oven and cover with cold water by at least 2 inches. Add the halved onion, smashed garlic, bay leaves, black peppercorns, dried oregano, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer, partially cover, and cook for 2 hours 30 minutes to 3 hours, until the tongue is completely tender when pierced with a knife and registers at least 160°F (71°C) at the thickest part on an instant-read thermometer.
2
Transfer the tongue to a cutting board and let it rest for 15 minutes, until cool enough to handle. Discard the braising liquid and aromatics. Using your fingers or a paring knife, peel away the thick outer skin — it should slip off easily; start at the base and work toward the tip. Trim and discard any fatty or gristly bits from the base.

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