Delicious Crock Pot Beef Tongue Tacos
Transform your taco night with these irresistibly tender and flavorful Crock Pot Beef Tongue Tacos. This slow-cooked recipe turns a traditional cut of meat into a melt-in-your-mouth masterpiece, simmered with fragrant aromatics like onion, garlic, bay leaves, and peppercorns for hours of rich, robust flavor. After a quick peel and shred, the beef tongue becomes the perfect protein for tacos topped with fresh cilantro, diced onions, and a squeeze of zesty lime. Paired with warm corn tortillas and your favorite salsa, these tacos offer an authentic and delicious culinary experience that's well worth the wait. Perfect for a crowd, this recipe is easy to prep, cooks low and slow, and delivers incredible depth of flavor with minimal effort. Try these slow cooker tacos today for a surprisingly delightful twist on taco night!
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Recipe Information
Ingredients
- 1 unit (approximately 2-3 lbs) Beef tongue
- 1 large, quartered Onion
- 4 whole Garlic cloves
- 2 units Bay leaves
- 1 tablespoon Black peppercorns
- 2 teaspoons Salt
- 6 cups (or enough to submerge the meat) Water
- 12 units Corn tortillas
- 0.5 cup, finely chopped Cilantro
- 1 small, finely diced White onion
- 4 units Lime wedges
- 0.5 cup (optional) Salsa of choice
Instructions
Rinse the beef tongue thoroughly under cold running water to remove any surface debris.
Place the beef tongue in the crock pot and add the quartered onion, garlic cloves, bay leaves, black peppercorns, and salt.
Pour in enough water to fully submerge the beef tongue.
Cover the crock pot with the lid and cook on low heat for 8 hours (or high for about 5-6 hours) until the tongue is tender and easily pierced with a fork.
Once cooked, carefully remove the beef tongue from the crock pot and let it cool slightly until it is safe to handle.
Peel off the outer skin layer of the tongue. It should come off easily at this point.
Shred or dice the beef tongue into small pieces suitable for tacos.
Warm the corn tortillas in a skillet or directly over a burner flame for a few seconds on each side until pliable.
Assemble the tacos by placing shredded beef tongue on each tortilla.
Top with finely chopped cilantro and diced white onion.
Serve with lime wedges on the side for squeezing over the tacos, and add salsa if desired for extra flavor.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
