Tongue gets a lot of attention on Instagram. More than liver… Why is that?
The first time we tried tongue it was quite the experience to prepare it, but I was genuinely eager to try it. I’d heard that it was an incredibly tender cut (when done right) and made incredible tacos – and I couldn’t agree more.
Each time I’ve cooked beef tongue I have used my pressure cooker. It takes an hour to an hour and a half, depending on the size of the tongue. Then it’s a matter of letting it cool enough to remove the membrane (the “skin” on the tongue, taste buds and all), chopping (or shredding if you’d rather) and making your tacos.
- 1 beef tongue
- 1 bay leaf
- 1 TB oregano
- cilantro stems
- 3 cloves garlic
- 2 cups bone broth
- 1 tsp sea salt
- 2 TB fat (rendered bacon fat, tallow or lard)
- Cooked tongue meat, chopped or shredded
- 2 carrots, chopped
- ½ onion, chopped
- 2 cloves garlic, pressed
- 1 tsp oregano
- ½ tsp sea salt
- AIP tortillas of choice (cassava flour tortillas, coconut wraps, lettuce leaf)
- AIP guacamole
- Fresh lime juice
- Cilantro, chopped
- Place tongue, bay leaf, oregano, cilantro stems, garlic, broth and sea salt in the pressure cooker. Place lid on, lock, and turn on heat to bring to high pressure. Keep the pressure steady at high (with my pressure cooker, I can lower the heat to medium-low/low and still hold high pressure) and cook for about one hour (up to an hour and a half if it is a large tongue). Let pressure release naturally, then carefully remove tongue and let it cool on a cutting board.
- Meanwhile, heat 2 TB fat of choice in a large cast iron skillet. Add chopped carrots and onion and cook, stirring occasionally, until onion is translucent and carrots begin to soften.
- Back to the tongue. Using a sharp knife, slice just through the membrane. You should be able to easily peel it back and remove it (if not, return to pressure cooker and let it cook longer).
- Chop the tongue meat into bite-sized pieces. Add this to the skillet along with the pressed garlic, oregano, and sea salt. Cook another five minutes to let flavors combine. Check and adjust seasoning if necessary.
- Serve with tortillas of choice, guacamole, fresh lime juice, and cilantro.
Tacos are a favorite in our home (and have always been a favorite from my childhood), so I love that the kids enjoy these tacos just as much as I do. Luv prefers hers in cassava flour tortillas whereas Bugsy eats his taco fixings and tortillas separately.