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Um. YUM. Beef tongue is very tender and makes excellent shredded meat. Tacos are a popular use. I like to serve this on a salad or in a lettuce wrap with avocado, olives, and mango salsa. So good!

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Beef Tongue Barbacoa

Prep Time15

Cook Time14

Total Time14 15

Servings servings

Ingredients

6 pounds beef tongue
water to cover
10 cloves garlic minced
6 whole bay leaf
1 medium onion chopped
1 1/2 cups chicken broth
1/2 cup lime juice
1/2 cup no-tomato sauce
3 tablespoons apple cider vinegar
4 teaspoons sea salt
2 teaspoons dried cilantro
2 teaspoons dried oregano

Equipment

instant pot

Instructions

Scrub the tongues clean under running water, then place them in the slow-cooker and cover with water. Cook on low for 5-6 hours or until easily pierced with a knife.
Drain the water. While the tongue(s) are still hot, cut a slit in the top of the tongue near the tip and peel the leathery skin and thin membrane underneath back. Peel the skin off and cut away any gristle you find on the underside of the tongue.
Return the tongues to the slow-cooker and add the remaining ingredients. Slow-cook on low for 8 hours, then shred before serving.