Low Histamine Gluten Free Beef Tongue Tacos

Total time4 hr 5 min

Prep time20 min

Cook time3 hr 30 min

Low Histamine Gluten Free Beef Tongue Tacos

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Ingredients

6 servings

For the braise

1 beef tongue (about 3 lb)
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
1 white onion, halved
Fresh White Onion White Onions Organic White Onions Kroger® White Onions Bag White Onion
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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 oil or canola oil)
Chef's tip
Use the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
salt and pepper, to taste

For serving

12 corn tortillas
Chef's tip
Cassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings.
½ white onion, finely diced
½ cup fresh cilantro, roughly chopped
1 cup salsa verde
Omit this
This ingredient likely doesn’t work for the diet.
2 limes, cut into wedges
Omit this
This ingredient likely doesn’t work for the diet.
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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