Instant Pot Beef Tongue Tacos
- Braising Liquid Ingredients:
- 1 beef tongue
- 1tsp peppercorns
- 1 carrot
- 1.4 onion
- 2 cloves garlic
- 2 bay leaves
- Optional: celery stock
- 1qt water
- 2 pasilla chilis
- 1 onion
- 3 cloves garlic
- 3 fresh ripe tomatoes
- 1 can crushes tomatoes
- 1/4 c almond
- 1 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1 tbsp lard or other fat
- lime, cilantro, avocado, Cotija
- Step 1. Poach the tongue. As you might imagine, the tongue is a very muscular piece of meat. Any roast or cut of meat that is often used has to be slow cooked to produce a tender cut of meat, and the tongue is no exception. For this reason, we will prepare our tongue to poach in the Instant Pot for 90 mins under pressure. The prepare it, add the braising liquid ingredients to the Instant Pot. Place the tongue in the liquid and spices. Seal the lid and cook for 90 mins under pressure. When done, immediately release and allow the tongue to cool so that you can handle it.
- At this point, I want to add an honest disclosure. The tongue has a stronger beef smell than a roast. It isn’t bad or unpleasant in any way, but I do want to put your mind at ease that it will be a different smell than you are used to when cooking a pot roast. Rest assure all is right with the world, and your tongue tacos will be spectacular.
- Step 2: While the tongue is cooking, you can start your sauce. There are many ways to get a good char on your vegetables, but I like to use a baking sheet and broiler. I feel it’s faster and requires less hands on time. I cut my onions in slices. I seed my chilis and split them in half. I cut my tomatoes in half and lay everything on a baking sheet lined with parchment. I spray the vegetables with cooking spray and place them under the broiler until the skin on all the veggies starts to char. I may need to move things around on the sheet since the broiler may concentrate the heat in some areas.
- Once they are done, I take the chilis and place them in a dish with a lid so they may sweat. This makes removing the skin much easier. Some people use a plastic bag for this, but I feel a dish with a lid is healthier and works just as well.
- Once the chillis have sweated, gently pull the skin away. This should be easy at this point. Some people do this under a running tap, but I strongly advise against this method. While it does make them easier to peel, a lot of flavor also washes away.
- Step 3: Compose the sauce. Now we will take a dutch oven or large skillet and complete our sauce. We start by heating 1 tbsp of lard or other flavorful oil. Once it’s melted, we add our almonds. Nuts cook very quickly, so watch them carefully. Next add charred veggies. Then add a can of crushed tomatoes. Next add crushed garlic and remaining spices.
- Once all ingredients are added, let the sauce simmer for 10-15 mins for flavors to mingle. Once done, turn off the heat and allow to cool for a few mins before transferring to a blender. Blend sauce until smooth, and then add it back to the skillet or dutch oven. Turn on a low heat and allow to slowly simmer.
- Step 4: Once the tongue has cooled enough to handle, grab an edge of skin and start peeling the tongue. It should be easier to do when still warm. You can cook this a day ahead and peel it cold, but it might be more difficult to get the skin to release. Discard skin and start chopping the meat into bite-size pieces.
- Once done, add the meat to sauce that is simmering. Let meat and sauce simmer for 5-10 mins before composing your tacos.
- Step 5; Make your taco. Add the meat and sauce mixture to a warmed tortilla shell (I prefer corn) and add toppings like cilantro, lime, and Cotija. I feel the lime is a very important ingredient in the finished taste of this dish. The tongue has a slightly gamey taste and the acid from the lime really balances the flavors. It’s a simple addition but, if at all possible, not one to be left out.
- Serve and enjoy.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com
This recipe is closely adapted from the cookbook Odd Bits
. If you are at all interested in nose to tail cooking, it is a must have. I have made several recipes form it, and not one has been anything but delightful. It not only gives instructions for saucing and composing the organs into dishes that will wow, but it also gives technical information about preparing the meats.
I adapted this recipe so that the tongue is cooked in the Instant Pot in 90 mins. I also have adapted the sauce some so that it has ingredients that are easier to find that the original recipe. However, I urge you to purchase Odd Bits and see the wonder that is verity meats.
This is more complex and time consuming that some of my recipes, but it is significantly less so than if you were to skip using the Instant Pot. We will go over the various steps to making the dish.