Tongue Tacos Recipes

Steps:

• For the taco filling: Preheat the oven to 280 degrees F.
• Combine the hot sauce, salt, achiote paste, garlic and half of the cilantro in a large stainless bowl. Add duck necks and duck tongues to the bowl and mix well to coat.
• Pour into a braising pan that will accommodate everything. Cover and bake until the duck neck meat easily pulls away from the bone, about 4 hours. (Alternatively, cook in a crockpot set on 280 degrees F.) Let cool until cool to the touch.
• Pick the meat from all the neck bones and set aside in a small container. Next, remove the cartilage bone from each duck tongue by gripping the back of a tongue between the index finger and thumb and pinching the tip of the tongue with the other hand to feel for the bone and pull it out.
• Combine pulled duck meat and deboned duck tongues and mix well. Cover and refrigerate.
• Stir together scallions and remaining cilantro in a small bowl and set aside.
• For the taco shells: Pour several inches canola oil into a large wide pot fitted with a deep-frying thermometer. Heat to 375 degrees F.
• Use a taco shaping fry basket to fry the corn tortillas until crisp to the touch and light golden brown. Let drain on paper towels and season with salt.
• For the pickled red onions: Combine the vinegar, sugar, salt, chile and 1 cup water in a medium nonreactive saucepot and bring to a boil. Place red onion in a bowl. Pour the vinegar solution over the onions and let sit for 1 hour.
• To finish: Heat a large cast-iron pan over high heat until smoking hot. Add oil, then spread the duck meat in the hot pan to caramelize. (Be careful, as the sauciness of the duck will induce splattering!) Don't disturb the meat; let it stick to the bottom just a little bit. After a minute or two, scrape the meat off the bottom with a metal spatula and mix well. Add the scallion-cilantro mixture and cook another 2 to 3 minutes, stirring continuously. Remove duck meat from pan.
• Divide duck filling evenly among the taco shells. Add several slivers of pickled red onion to each taco. Sprinkle each taco generously with queso fresco. Serve without delay.

Steps:

• 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.

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.