Grilled Tongue Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6 servings
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Calories
242 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Grilled Tongue Tacos
Description
Grilled Tongue Tacos feature beef tongue gently simmered in a flavorful broth until tender, then peeled to remove the skin while warm. After simmering, the tongue is cut into pieces and grilled over a smoky fire to add char and depth to the rich, meaty flavor. The grilling caramelizes the surface, enhancing the texture with slightly crisp edges and a juicy interior.
These tacos are assembled on either flour or corn tortillas, topped with onions that have been chopped, salted, and marinated in lime juice to provide acidity and freshness. Fresh cilantro and salsa add herbal and spicy notes complementing the smoky meat. This combination yields a balanced taco that celebrates the distinctive texture and taste of grilled beef tongue.
For best results, simmer the tongue longer rather than shorter to ensure tenderness. Peel the skin while the tongue is warm for easier removal. Using wood chips on a gas grill introduces authentic smoky flavor, elevating the tacos subtly. These tacos are typically dressed simply, allowing the meat's flavor to shine through, with optional garnishes like chiltepin hot sauce or avocado-tomatillo salsa adding complementary heat and brightness.
Ingredients
MEAT
- 2 pounds tongue (typically 1 beef tongue)
- 2 quarts water see note below, or broth
- 3 tablespoons vegetable oil
ONIONS
- 1 onion chopped, white, large
- 1/2 cup lime juice
- salt
TACOS
- 1/4 cup cilantro chopped
- salsa of your choice
- flour tortilla or corn tortilla
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
- Simmer the tongue gently for 2–3 hours or until tender; longer simmering won't harm the meat.
- Peel the tongue's skin while it is still warm to ease removal, using a knife to help if needed.
- Use a smoky fire or add wood chips on a gas grill to impart authentic grilled flavor.
- Light toppings like lime-marinated onions, cilantro, and salsa enhance the meat without overpowering it.
- Serve with optional hot sauces such as chiltepin or avocado-tomatillo salsa for added zest.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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