Servings: 20 tacos1 beef tongue (ask your local butcher)For the stock:
5 bay leaves
5 peppercorns
1 teaspoon chili flakes
1 teaspoon cumin seed
1 teaspoon cloves
a good pinch of saltFor the tongue marinade:
1/4 cup oil
1 orange, juiced
2 teaspoons cumin seed, toasted
2 teaspoons chili flakes
2 limes, juiced
salt and pepper, to tasteFor the tacos:
corn tortillas, Lucky Taco hot sauce, guacamole, shredded red cabbage, lime wedges, and fresh coriander
Ingredients
5 bay leaves
5 peppercorns
1 teaspoon chili flakes
1 teaspoon cumin seed
1 teaspoon cloves
a good pinch of saltFor the tongue marinade:
1/4 cup oil
1 orange, juiced
2 teaspoons cumin seed, toasted
2 teaspoons chili flakes
2 limes, juiced
salt and pepper, to tasteFor the tacos:
corn tortillas, Lucky Taco hot sauce, guacamole, shredded red cabbage, lime wedges, and fresh coriander
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Directions
- For the tongue: Clean tongue with a small hand brush. It will be bloody (get over it). Place in a saucepan, cover with about an inch of water, and bring it to a boil. Monitor and keep on a rolling boil for 1 hour.