It can be boiled and seasoned, cooked in a sauce or can simply be roasted (if you prefer to eat your meat without spice). Using a pickled tongue is also an option. When cooked properly, the dish emerges as tender, juicy meat leaving one’s taste-buds with a craving for more.
History & Cultural Significance
The history of eating Beef Tongue dates back to the Paleolithic age when hunters primarily preferred to eat the parts of animals that consisted of the maximum amount of fat.
This usually included organs, brains, feet, and tongues. It is important to note that amount of fat in the Beef Tongue is very high. In terms of calories, fat occupies approximately 75% of the space.
The dish mainly belongs to Mexico and North America. In Mexico, it is used as a taco filling and in burritos. In North America, it is used as an important ingredient of tongue toast (an open-faced sandwich).
Today we will be looking at the recipe for the Mexican dish of Beef Tongue Tacos.
- Beef tongue - 2 lb
- Bay leaves - 2
- Whole peppercorns - 1 tbsp
- Whole allspice - 1 tbsp
- Soft shell tacos - 6
- Chillies - to taste
- Jalapenos - to taste
For the sauce
- Butter - 2 tbsp
- Onions - 2
- Sliced mushrooms - 8 Oz
- Low-sodium beef or chicken broth - 2 Cups
- Diamond Crystal kosher salt - 1 tbsp
- Black pepper - 1/2 tbsp
- Corn starch (optional) - 1 tbsp
- Wash the beef tongue properly and set it aside in a stockpot. Pour enough water for the tongue to be completely covered.
- On medium flame, bring water with the tongue to a boil. This will approximately take 20-30 minutes. Remove the layer of foam that forms on the top after the water comes to a boil.
- Turn the flame down and add bay leaves, peppercorns and allspice. Cover the pot partially and cook for 3 hours. Make sure to keep turning the tongue every hour so it’s cooked fully from all sides.
- Take out the cooked tongue and let it sit for a while until it’s cool enough to be handled with bare hands. Get rid of the skin and cut the tongue.
For the sauce:
- Start heating a large skillet over medium flame. Coat it with butter and add the onions. Keep stirring until they turn golden-brown in color.
- Throw the mushrooms in and cook until they soften.
- Time to add broth, pepper and salt! Turn the flame up and bring the broth to a boil.
- After the broth comes to a boil, add the sliced tongue in the sauce. Mix it completely with the sauce, turn the flame down and cook it without a lid for approximately 30 minutes.
- For people who prefer thick sauce, add in the mixture of 1 teaspoon cornstarch with 2 teaspoons of cold water to the sauce exactly 5 minutes before the dish is done.
- Scoop the mixture into soft shell tacos and serve with sliced chillies and jalapenos on top.
Amount Per Serving: Calories: 402Total Fat: 28gSodium: 317mgCarbohydrates: 11gFiber: 1gProtein: 25g