I don’t want you to go away – just hear me out. Beef tongue is so tender, so delicious, so easy in your pressure cooker, you just need it in your life. Trust me.
How many times have I said it? I. Love. Tacos. Lengua tacos included. I get em when I see em on a menu, but never did I make it at home because until recently, beef tongue has been hard for me to find. Not even cattle farmers will sell it to me. But oddly enough, Wal-Mart has started carrying it, so when I saw it I snatched it up and tossed it in my freezer until the time was right.
Well, soon enough the time was right. Lorelei, a nice woman on Facebook, shared with me her recipe. I did make just a couple adjustments, but it is bombalicious!
But here’s where it gets tricky. Not for me, but I’m guessing for most people. It looks like a tongue. A freaking humongous, nasty tongue. But it’s not nasty – really. It’s just a piece of meat. No different from a chuck roast or a hunk of flank. It’s all not very appealing when you think about it.
Just trust me. Give it a try. The smell when it’s cooked up is like your grandmother’s pot roast. The texture is like the most tender, melt in your mouth steak. You just gotta get past the “tongue” part.
Oh, and one more thing you should know before we get down to it: It’s cheap. Thought that might catch your eye. I paid, oh, about $4.00 a pound. Not bad for beef. So let’s step out of our comfort zone and give this a whirl.
BEEF TONGUE – INSTANT POT
1 4-5 pound beef tongue
2 cups beef broth
2 cups chicken broth
1 large onion quartered
1 head of garlic, peeled and crushed
3 dried guajillo peppers
2 tablespoons peppercorns
2 tablespoons sea salt
oil for frying
Remove the tongue, lay it flat if it’s rolled up on itself. Now, towards the back, there may be a lot of fat. I like to trim that off – it’s optional. Score the top of the tongue slightly about 5 times. Place it in the pot, along with all the other ingredients except the oil. You want the tongue covered with the liquid. If you don’t have enough, just top it off with water. I used a little less than 4 cups.
Set your pressure cooker for 50 minutes, high, with a natural release. When pressure is fully released, carefully remove the tongue to a cutting board and let it cool a bit. Once cool, slice into the skin that covers the tongue and peel it off. It comes off very easily and must be removed before eating.
Once you have the skin off, cut the tongue into about 1/4 or 1/2 inch slices. Heat oil in a skillet and brown the slices on both sides. Once all slices are browned, chop them up into bite-sized chunks. Eat.
If you’re cooking this on the stove, it’s exactly as above, but you’re going to simmer for about 3 hours. At the 2 hour mark, start poking it to check for tenderness. When tender, same as above – remove to cool, cut, fry, chunk, eat.
Honestly, these make the most delicious tacos. Serve with your favorite taco condiments.
I made a very simple sauce to go on my tacos: I blistered 2 dried guajillos. I put that in a pot with 1 onion peeled, 3 roma tomatoes, 1 jalapeno, and 4 cloves of peeled garlic. I covered with water and simmered everything until tender. I removed the dried chiles and removed the seeds. I peeled the tomatoes. I tossed everything in a blender with a splash of vinegar, salt to taste.