Beef Tongue Tacos


By Chef Amanda DeLaura

Okay before you get weirded out by the idea of eating beef tongue, first try these tacos and then tell me if they were worth the culinary adventure. While we are in a culture that is not used to consuming the extra parts of meat, there are actually many benefits to eating the organs and less commonly utilized elements. The tongue for instance has up to three times the amount of iron as other cuts of beef as well as increased levels of Vitamin C and B12 (which helps your gut intake the iron consumed in your diet). If you’re having a hard time finding beef tongue, talk to your local butcher or have Whole Foods place a specialty order for you.

 Makes 4 servings



1 beef tongue

4 cloves garlic, crushed

2 bay leaves

1 onion, cubed Salt, to taste


14 oz roasted tomatoes 1 lime, juiced

1 jalapeño, seeded

1/2 onion, chopped

1 Roma tomato, chopped

2 handfuls cilantro

1 clove garlic salt, to taste


You can absolutely serve these tacos with whatever sides/fixings you like. Some of you may be tempted to add avocados to these tacos but I think the beef tongue is rich and tender enough you don’t need the extra fat. I have just listed my favorite items to use with beef below but feel free to pair as you please.

8+ organic corn tortillas Radishes, thinly sliced Red cabbage, thinly sliced White onion, minced Cilantro, as desired

Cojito or queso fresco, as desired


  1. Add all of the ingredients from the first column and place into a large pot or Dutch oven. Cover the beef tongue with water and bring to a boil and boil for 5 minutes. Reduce heat to simmer and let simmer for 4 to 6 hours, till the tongue is very (You can also similarly place the tongue in the oven covered with water and bake at 275ºF for 6 hours.) Remove the beef tongue from the water and cool for 15+ minutes.
  2. Meanwhile, combine all of the ingredients from the second column in a food processor or blender and Taste and add salt if needed. Omit the jalapeños if intolerant to spice. Additionally, prepare any fixings you might like to top your tacos with.
  3. Once slightly cooled, shred your beef tongue with two forks or slice thinly with a knife. Add one third of your salsa to the meat and mix to Reserve the remaining salsa to top on the individual tacos as desired. Warm your tortillas over an open flame, about 10 seconds on each side, fill with the beef, top with fixings, and enjoy.

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