Grilled Tongue Tacos

Name: Grilled Tongue Tacos
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 2 pounds tongues; 2 quarts water or broth; 3 tablespoons vegetable oil; 1 large white onion; 1/2 cup lime juice; salt; 1/4 cup chopped cilantro; Salsa of your choice; flour or corn tortillas

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
6 servings
Calories
242 kcal
Course
Main Course, Appetizer
Cuisine
Mexican

Grilled Tongue Tacos

Elizabeth Hodge

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Any decent sized tongue will work here, so use what you can find. A word on peeling them after they've simmered: You need to do this while they are still hot, otherwise the skin will stick to the meat and it'll be a pain to remove later.

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Ingredients

Servings

MEAT

2 pounds tongues (typically 1 beef tongue)
2 quarts water or broth (see note below)
3 tablespoons vegetable oil

ONIONS

1 large white onion, chopped
1/2 cup lime juice
salt

TACOS

1/4 cup chopped cilantro
Salsa of your choice
flour or corn tortillas

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Instructions

You need to simmer the tongues first. You can go as simple as simmering them in beef or chicken broth, or if you want to do water, add some bay leaves or avocado leaves, some chopped onion and maybe a carrot or two. See below for some tips on the making a great simmering broth.
Once the tongue is tender, which will take about 2 to 3 hours, remove it and, as soon as it is barely cool enough to handle, peel the skin off it. You might need a paring knife to help you with this. Discard the skin. Strain the broth and use it for some other purpose later.
While the tongue is simmering, mix the onion with some salt and the lime juice and let it sit at room temperature. This is best done the day you serve, but you can keep the pickled onion in the fridge a day or three without it getting nasty.
When the tongue is ready for the grill, get your fire nice and hot. If you are using smaller tongues, leave them whole. If you are using a large beef or elk tongue, cut it into 3 or 4 large chunks -- this will open up more surface area for browning. Coat the tongue with a little oil and grill until nicely browned.
When you are ready to serve, chop the tongue well and serve with the onions, salsa and cilantro on the tortilla of your choice.

Notes

NOTE: For the broth, I always use the broth I make for cooking venison barbacoa. I then strain it and use it later in the week, or freeze it. It can be reused indefinitely, adding more water and vegetables each time.
If you are going to make a mistake, err on simmering the tongues longer than you might think. It won't hurt them.
Always peel the skin off when the tongues are warm. It's much harder when they are cold.
If you can, grill your tongues over a smoky fire. It really makes a difference. If you are using a gas grill, add some wood chips in foil right on the burners to generate smoke.
These are so good I rarely dress them with a lot. I do like a little chiltepin hot sauce, or whole chiles pequin, and sometimes I do like some avocado-tomatillo salsa on my tacos.

Nutrition Information

Show Details

Calories 242kcal (12%) Carbohydrates 4g (1%) Protein 27g (54%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 187mg (62%) Sodium 150mg (6%) Potassium 484mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 55IU (1%) Vitamin C 11mg (12%) Calcium 18mg (2%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 242 kcal

% Daily Value*

Calories	242kcal	12%
Carbohydrates	4g	1%
Protein	27g	54%
Fat	13g	20%
Saturated Fat	8g	40%
Cholesterol	187mg	62%
Sodium	150mg	6%
Potassium	484mg	10%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	55IU	1%
Vitamin C	11mg	12%
Calcium	18mg	2%
Iron	7mg	39%