My buddy Cornelio Nouel posted a question regarding what kind of tacos people enjoyed. He posed four choices: cabeza, tongue, pastor, and carne asada, if memory serves. I myself went with cabeza – especially if we are talking cabeza de cabrito (kid goat head).
My reality in Central Texas is that there is no cabrito al pastor to be found anywhere. Cornelio, on the other hand, can go to El Pastor Grill in McAllen and have a fine cabrito. We have joined him there once. The experience was a culinary orgasm.
All that said, I do cook tongue once a month, and it yields at least three meals. The third meal of the series is tongue tacos. I made them tonight. Susan thawed some of the Borracho beans that I made a couple of months ago. She packages them in zip-lock freezer bags, each holding enough for a single meal for two, and freezes them. We have only one bag left in the freezer; so, it’s time to make a new batch of Borracho beans.
Dinner looked like this. It was inexpensive, very tasty, and satisfying. Beef tongue tacos – it’s what’s for dinner.
Susan’s tee-shirt says “University of Shejidan” – some damn sci-fi planet. The “Mars School of Mines” would have been easier to understand.
My daughter Margot gets a beef packaged from a local ranch. It included a tongue and she gifted it to us. Sarah said “tongue for tacos” but she has not prepared it yet. Any tips for the best outcome? We had pork verde tacos (delicious) this week and plan to have a taco salad with some of the pork during our hot weather later this week.
Your meal looks great. You always present the food very well. 🙂
Sharon
I prepare the tongue by boiling it in a large pot with a tsp of kosher salt, two bay leaves, and a medium white onion halved with a clove pushed into each half. I boil it for 90min (for a large tongue). Then, I rest it so that it cools and can be sliced easily.
I peel as much of the outer skin as comes off easily. I slice it perpendicular to the long axis in discs maybe 1/4” thick. From here you can do lots of things like cut the discs into strips for taquitos, or serve the tongue discs with your favorite sauce and bread – a Mexican, I like flour tortillas.
I hope my suggestion is of use and that you enjoy this bit of beef muscle.