Beef Tongue Barbacoa
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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
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
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.
Nutrition
Calories: 265kcal | Carbohydrates: 7g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 99mg | Sodium: 450mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 9.9mg | Calcium: 20mg | Iron: 4.1mg
Looking for a healthier way to fix foods.