Deer Tongue Tacos

Name: Deer Tongue Tacos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 people
Ingredients: An elk; 1 large onion; 5 garlic cloves; 2 bay leaves; 1 tablespoon black peppercorns; 2 tablespoons salt; A spring of epazote; 3 tablespoons lard or vegetable oil; corn tortillas; salsa; Diced or sliced avocado; chopped cilantro

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
6 people
Calories
76 kcal
Course
Main Course
Cuisine
Mexican

Deer Tongue Tacos

Elizabeth Hodge

Report

Keep in mind any tongue will do. Beef is traditional, and I use deer tongue, but lamb, pork, elk, moose, antelope, etc. will all work. I like my tongue sliced thin, shredded or chopped, not in big chunks. It’s up to you. I also like a bit more in the way of toppings, and I especially think a fiery salsa verde or roasted chile salsa, plus some fresh avocado, is a perfect balance with the rich, tender tongue meat. This is beer food. Mexican beer or German lagers, or hell, Budweiser or Miller are just fine here.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

An elk moose or bison tongue, or 4 to 6 deer tongues
1 large onion, chopped
5 garlic cloves, peeled and crushed
2 bay leaves
1 tablespoon black peppercorns, cracked
2 tablespoons salt
A spring of epazote (optional)
3 tablespoons lard or vegetable oil
corn tortillas
salsa, canned or homemade
Diced or sliced avocado (optional)
chopped cilantro, onion, radish and serrano chiles

Add to Shopping List

Instructions

Simmer the tongue. Put the tongue or tongues in a large pot and cover it with water by 2 inches. Bring the water to a simmer and add the onion, garlic, bay, black peppercorns, epazote and salt. Simmer the tongue until the sharp point of a thin knife will pierce it easily, about 2 to 3 hours.
Prep the tongue. When the meat is tender, set it on a cutting board to cool somewhat. When it’s just barely cool enough to handle, peel off the skin and discard. You can do all this up to a week ahead if you want. Just cool the peeled tongue and wrap in plastic wrap, it’ll keep in the refrigerator a week.
Brown the meat. When you’re ready to make the tacos, cut the tongue meat into large pieces. Sear in the lard until they’re nicely browned, then chop roughly. Serve on warm corn tortillas with the salsa, avocado, cilantro and other garnishes.

Nutrition Information

Show Details

Calories 76kcal (4%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 6g (30%) Sodium 2327mg (97%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 9IU (0%) Vitamin C 2mg (2%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 76 kcal

% Daily Value*

Calories	76kcal	4%
Carbohydrates	4g	1%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	6g	30%
Sodium	2327mg	97%
Potassium	59mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	9IU	0%
Vitamin C	2mg	2%
Calcium	16mg	2%
Iron	1mg	6%