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Old 11-13-2009, 03:34 PM   #1
Oct 2009
fort hood texas
Posts: 107

or any other Mexican beer. the cow toungue taste like the most delicious, moistest roast beef ever. i get it at a local Mexican resturant here in Texas right outside post. and it is easy to make at home if you want. the toungue does look pretty nasty before you cook it though but taste really good.
1 beef tongue 1/2 white onion, sliced 5 cloves garlic, crushed 1 bay leaf salt to taste 3 tablespoons vegetable oil 5 Roma tomatoes 5 serrano peppers salt to taste 1/2 onion, diced 2 (10 ounce) packages corn tortillas

Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

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Old 11-13-2009, 03:41 PM   #2
JesseRC's Avatar
Oct 2008
San Antonio
Posts: 1,766
Liked 11 Times on 10 Posts

I agree, it is delicious, but I prefere cheek meat

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
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Old 11-13-2009, 03:47 PM   #3
Oct 2009
fort hood texas
Posts: 107

cheek is also very awsome

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Old 11-13-2009, 06:48 PM   #4
kjung's Avatar
Apr 2008
Chicago Area
Posts: 3,744
Liked 9 Times on 9 Posts

Lingua tacos are very popular on the catering trucks(roach coaches) on job sites around here. That is, until SOMEONE() tells people what they are.
I love 'em, though !
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Old 11-13-2009, 07:21 PM   #5
jamesnsw's Avatar
Mar 2009
, Indiana
Posts: 843
Liked 11 Times on 4 Posts

In tacos, I've had boiled tongue, and I've had deep fried tongue. The boiled I could barely choke down- the texture was too weird. The deep fried was just awesome (and from a taco trailer as well). Mmm...
Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 11-13-2009, 07:24 PM   #6
Post Hoc Ergo Propter Hoc
Revvy's Avatar
Dec 2007
"Detroitish" Michigan
Posts: 40,945
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Me, forget the tongue and cheak, I'll take Pastor any day of the week.

Preferably from an East L.A. Taco Truck.
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Old 11-13-2009, 07:25 PM   #7
Feb 2009
North Alabama
Posts: 303
Liked 1 Times on 1 Posts

I get cheek meat from a taco truck around here that absolutely rocks.
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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