Before you say “gross” and shrink away all squeamish, beef tongue when treated right is some of the best meat that you will ever place in your mouth. A quick stout adobo sauce makes these tacos even better and spicier.

Browning is key

The meat is exceptionally tender and flavored with a bit of pan browning creating a crisper exterior that is perfect in a taco. Without it, tongue is mushy experience. The mushiness of tongue is not uncommon in most people’s tongue tacos experiences.

Tacos de Lengua (Tongue Tacos) 30 minutes 4 hours Meats, Slow Cooked Ingredients 1 whole beef tongue

1 cup stout ale

2 chipotles in adobo sauce

1 medium onion, split in half

2 TBSP hot chili powder

2 TBSP garlic powder

1 quart beef stock

6 stems cilantro

1 small carrot, roughly chopped

2 cloves garlic

2 TBSP olive oil

Kosher salt and freshly ground black pepper

16 to 24 corn tortillas Optional garnishes: Fresh salsa

Queso fresco

Chopped onions and cilantro

Wedges of lime Instructions Place beef stock, onion, hot chili powder, carrot, and garlic powder in a stock pot Add tongue and water until mostly covered Bring to a boil over high heat, reduce to a simmer, and cook until tender (4-6 hours) Carefully remove tongue to a cutting board and peel the outer membrane off the tongue Roughly chop tongue into ½" pieces When ready to serve, heat oil in a large skillet set over medium-high heat Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides Season to taste with salt and pepper Place a spoonful or two of tongue in a double layer of corn tortillas Top with your favorite taco ingredients For Stout Adobo Sauce Reduce stout by 50% Chop the chipotles and add to reduced stout Add 2-3 additional TBSP of adobo to the sauce 6.1.5 RaddCooking.com