1tablespooncooking fat like butter, tallow, or avocado oil
4cupscooked beef tonguecut into thin strips
1white onionfinely diced
1fresh cilantrofinely chopped
8radishesthinly sliced
1jalapeno peppersthinly sliced
1cupsalsa verde
2fresh limes
8corn tortillas
Instructions
Brown: In a large stainless steel pan, heat the oil until hot. Cut beef tongue into strips and add to the pan. Cook undisturbed for until brown on the bottom, approximately 4-6 minutes. Flip and cook the other side for about another 4 minutes or until all beef tongue pieces are browned and crispy. Transfer to a serving bowl and keep warm.
Prep: Meanwhile, combine the finely diced onion and chopped cilantro in a small bowl. Slice the radishes and jalapeno peppers thinly. And cut lime into wedges.
Char: Over an open medium flame, char the tortillas, flipping halfway through with a pair of tongs. If you don't have a gas stove, you can gently warm them on a cast iron skillet over medium-high heat.
Assemble: Place a scoop of crispy beef tongue meat into corn tortillas, followed by the onion-cilantro mixture. Tuck in a few radish slices and jalapenos, and spoon some salsa verde on top. Finish with a drizzle of fresh lime juice and serve immediately.
Notes
Storage: Store beef tongue meat and toppings separately to maintain freshness in airtight containers in the refrigerator for up to 4 days. When ready to enjoy again, assemble and serve. Helpful tips:
Get crispy and browned taco meat - don't disturb the meat when frying it. The meat pieces should release easily from the pan when sufficiently browned and crispy.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.