Gluten Free Beef Tongue Tacos
Beef tongue tacos are one of those dishes that serious taco lovers swear by — tender, deeply savory, and with a richness that's hard to match. The tongue gets a long, slow braise with onion, garlic, bay leaves, and oregano until it's completely fall-apart soft, then it's diced and crisped in a hot skillet until the edges turn golden and slightly caramelized. That two-step process is what makes the texture so satisfying: silky on the inside, a little crunchy on the outside. Corn tortillas keep everything naturally free of gluten, so there's no need for specialty swaps or hard-to-find flour blends — just real, traditional taco ingredients from start to finish. A spoonful of salsa verde, fresh cilantro, diced white onion, and a squeeze of lime bring brightness that cuts right through the richness of the meat. Sliced radishes add a peppery crunch if you want to take it a step further. This recipe makes 6 servings, so it's a great option for a casual dinner spread where everyone builds their own plate.
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Learn more →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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