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Beef Tongue taco recips? other suggestions?

r
Rick Apr 6, 2011 07:43 AM

So we had some tongue tacos last week and they were great! We'd like to make them at home, but none of the recipes I've found online sound very appealing. Any other suggestions for beef tongue?

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  1. GardenFresh RE: Rick Apr 6, 2011 09:01 AM

    The Working Class Foodies did a video recipe of beef tongue tacos awhile ago, found here: http://www.hungrynation.tv/wcfoodies/... [caution, video starts playing immediately].

    I have not tried them, nor any other tongue taco, but these looked pretty good.

    2 Replies
    1. re: GardenFresh
      r
      Rick RE: GardenFresh Apr 6, 2011 09:12 AM

      Thanks! Good ideas there and pretty much exactly what I'm trying to do.

      1. re: Rick
        GardenFresh RE: Rick Apr 6, 2011 11:45 AM

        No problem, glad to help. Good luck on finding the perfect tongue taco for your tastes!

    2. paulj RE: Rick Apr 6, 2011 10:11 AM

      What wasn't appealing. Most recipes for tongue (except for ones that involve smoking or pickling) call for cooking it whole till tender, then peeling it. At this point you can use the tongue in many ways. Lightly salted, sliced tongue is good eating by itself, but it readily takes all kinds of piquant sauces, including Mexican salsas.

      1. s
        Spanish Willy RE: Rick Apr 6, 2011 10:20 AM

        I don't know what might appeal, but remember, it's just muscle meat like any other. It has a great texture. I like it sliced fresh from being boiled, nice and warm with potatoes and veg. Mustard sauces are great for me, but maybe that's just how I grew up eating it.
        I've never had a tongue taco, but it must be good, tongue is one of the best meats for any sandwich, in my opinion.

        1. r
          Rick RE: Rick Apr 6, 2011 11:50 AM

          Most of what I've found, i.e. http://allrecipes.com//Recipe/delicio... sounds pretty bland. I'm sure if I add some cumin, garlic, jalapeno, chili powder etc. that it will turn out just fine.

          2 Replies
          1. re: Rick
            paulj RE: Rick Apr 6, 2011 01:33 PM

            Could you tell, from tacos that you liked, whether the meat itself was well seasoned, or whether most of the flavor came from additions when the taco was assembled?

            1. re: paulj
              r
              Rick RE: paulj Apr 7, 2011 08:08 AM

              Now that you say that, you're making me think that maybe a lot of the additional flavor came from the toppings.

          2. d
            darrentran87 RE: Rick Apr 6, 2011 01:37 PM

            I did a french braise with it... worked very well! boil for a bit and remove outer layer of the tongue. sear tongue, take out, add mire poux, some red wine and beef stock and braise.

            1. chefj RE: Rick Apr 6, 2011 05:53 PM

              For tacos it is usually simmered with Onion, Bay, Mex. Oragano, Cumin and Garlic or some combination there of.
              The key is usually the green sauce that is served on them. Tomatillo with onion, garlic, cilantro, Serrano chili and some crushed fried Arbol chili.

              1. r
                Rick RE: Rick Apr 8, 2011 08:29 AM

                Anyone have a good recipe for the green sauce on top?

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