Slow-Cooked Beef Tongue Tacos

Ingredients:

For the Beef Tongue:

  • 1 beef tongue (about 2-3 lbs)
  • 1 large onion, quartered
  • 4 garlic cloves, smashed
  • 2-3 bay leaves
  • 1 tbsp whole black peppercorns
  • Salt, to taste
  • Water (enough to cover the tongue in the crockpot)

For the Tacos:

  • 12 small corn tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1 small onion, finely diced
  • 1 lime, cut into wedges

For the Homemade Salsa Verde:

  • 1 lb tomatillos, husked and rinsed
  • 1-2 fresh jalapeños (seeds removed for less heat, if desired)
  • 1/4 cup cilantro
  • 1 garlic clove
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • Water, as needed to adjust consistency

For the Cilantro-Lime Rice:

  • 1 cup long-grain white rice
  • 2 cups water or broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Cook the Beef Tongue:

    • Place the beef tongue in a crockpot and add the onion, garlic, bay leaves, peppercorns, and a generous pinch of salt.
    • Add enough water to cover the tongue. Set the crockpot to low and cook for 8-10 hours, or until the tongue is very tender and easily pierced with a fork.
    • Once the tongue is cooked, remove it from the crockpot and allow it to cool slightly.

  2. Prepare the Salsa Verde:

    • In a saucepan, bring the tomatillos and jalapeños to a boil in enough water to cover them. Let them simmer for about 5-7 minutes, until the tomatillos are softened and slightly pale.
    • Drain and transfer the tomatillos and jalapeños to a blender or food processor. Add cilantro, garlic, salt, and lime juice.
    • Blend until smooth, adding water a little at a time to reach your desired consistency. Taste and adjust seasoning if necessary.

  3. Prepare the Cilantro-Lime Rice:

    • Rinse the rice under cold water until the water runs clear.
    • In a medium saucepan, heat olive oil over medium heat. Add the rice and sauté for 1-2 minutes, until lightly toasted.
    • Add water or broth and salt, and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
    • Remove from heat, fluff with a fork, and stir in fresh cilantro and lime juice.

  4. Peel and Shred the Beef Tongue:

    • Once the beef tongue is cool enough to handle, use a sharp knife to peel off the thick outer layer of skin (it should come off easily).
    • Chop the tender meat into small, bite-sized pieces, shredding it if desired.

  5. Assemble the Tacos:

    • Warm the corn tortillas in a dry skillet or on a grill until soft and pliable.
    • Spoon the shredded beef tongue onto the tortillas and top with freshly chopped cilantro, diced onions, and a squeeze of lime juice.
    • Serve immediately with a side of homemade salsa verde and cilantro-lime rice.

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