The short version to describe these beef tongue tacos: Tender beef tongue is cut into cubes, tossed in butter, then combined with lettuce, tomatoes and lemon-garlic mayo to make the taco filling.
The longer version: The beef tongue went into the slow cooker. After ten hours on LOW, it was left to cool then transferred to the fridge to chill and firm up to make cutting easier. The tongue was then cut into cubes and tossed in hot butter. Tortillas were warmed, lined with lettuce then the beef tongue and tomato wedges were added. Lemon garlic mayo was dropped in small blobs. Fried shallots were sprinkle in for contrast in texture.
Yes, these beef tongue tacos are deliriously good. My daughter, Alex, made them. A perfect summer lunch. Or, if you’re one of those who (like me) consider beef tongue as an indulgent party dish, why not serve this lovely organ meat differently instead of the usual way, sliced and doused with sauce?
If I have convinced you that beef tongue tacos make a superbly surprising party dish, know that the preparation can be spread over a couple of days to make serving less laborious and, ergo, less stressful.
A couple of days before your party, put the beef tongue in the slow cooker overnight. It needs ten hours cooking on LOW setting. Turn off the cooker, leave the tongue in its cooking liquid until it has cooled to room temperature. Scoop it out, wrap in cling film and keep in the fridge. It can stay there for two to three days.
A day before your big day, make the lemon garlic mayo. Keep in a tightly covered jar in the fridge.
On the day of your party, prep the veggies before taking the tongue out of the fridge. Peel the tongue and cut into cubes. Melt butter in a pan and toss the cold tongue cubes in the butter. Leave in the pan to keep warm.
When your guests arrive, warm the tortillas. Serve all the ingredients in individual bowls and let everyone assemble his own beef tongue taco.
- Slow Cooker
For the lemon garlic mayo
- 1/2 cup Japanese mayo
- 1 tablespoon lemon juice
- 1/4 teaspoon minced garlic
- Rinse the beef tongue well and parboil (see details).
- Place the parboiled tongue in the slow cooker, cover with water and add the salt, peppercorns and bay leaves.
- Set the slow cooker to LOW and cook the tongue for 10 hours.
- Turn off the cooker. Leave the tongue to cool to room temperature. If cooking ahead of time, see the discussion before the recipe above.
- While the tongue cools, make the lemon garlic mayo by mixing all the ingredients together. Keep in the fridge.
- Cut the lettuce into strips.
- Cut the tomatoes into wedges.
- Peel the beef tongue and cut into one-inch cubes.
- Melt the butter in a large non-stick frying pan. Toss the cubed tongue in the butter until heated through. Turn off the heat. Cover the pan to keep the tongue cubes warm.
- Warm the tortillas (on an open flame or on an oil-free skillet).
- Lay a tortilla on a plate. Line with lettuce, top with tomato wedges and cubes of beef tongue. Dot generously with lemon garlic mayo. Sprinkle with fried shallots, if using. Serve at once.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.