Slow-Cooker Beef Tongue Tacos

Slow-Cooker Beef Tongue Tacos

We’re one of the few cultures that tends to steer clear of offal – a sad mistake that you can remedy right here and now! Tongue is delicious, and happens to be a particular crowd pleaser. Prepared right, it’s beefy, yummy, and buttery. It stars in classic Mexican and Chinese dishes, and is super easy to prepare.

Serving 5 | Prep Time 15 min | Total time 8 hr


  • 1 beef tongue (called Lengua, in Spanish)
  • 3+ cloves garlic (to taste)
  • 1 small onion, or a handful of shallots for added sweetness
  • bay leaf or two, to taste
  • A pinch salt and peper
  • Soft shell tacos
  • Shredded lettuce
  • Luv Flavors Olive Oil
  • Chopped onion
  • Avocado

                    Step 1: 

                    Place beef tongue, garlic, onion or shallots, and bay leaf in the slow cooker. Sprinkle salt and pepper over, to taste. Add enough water to the slow cooker to cover the beef mixture.


                    Step 2: 

                    Cook on low for 8 hours, or overnight. Beef will be very tender.


                    Step 3: 

                    Drain and cool the beef tongue (you can totally save the other ingredients for stock, and the water as well, if you’re so inclined).


                    Step 4: 

                    When cool enough to touch, you’re going to want to peel the rough skin off the beef tongue, and cut away the tough end.


                    Step 5: 

                    Next, just chop, chop, chop into little pieces roughly 1/2-3/4 inches in diameter.


                    Step 6: 

                    Heat a cast-iron or non-stick skillet with the olive oil of on medium-high heat. Cook the beef a few minutes, or until browned evenly. It’ll be crispy on the outside, and buttery-soft on the inside.


                    Step 7: 

                    Assemble into delicious tacos!

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