Yoder’s Grass-fed Beef Tacos de Lengua (Beef Tongue Tacos)

Ingredients

the tongue
3-4 pound Yoder’s grass-fed beef tongue
2 bunches Silverthorn green onions, cleaned and chopped
3 Silvethorn fresh garlic bulbs, crushed
6-7 bay leaves
1 Tablespoon of peppercorns
2 Tablespoons of himalayan salt
the tortillas
Silverthorn red/green butter lettuce (gf & paleo friendly)

Or make some full of gluten!

1 cup of Carthage Mill’s Red Fife Wheat flour
1 Tablespoon Gold Crop Nutrition sunflower oil
1 Tablespoon aluminum-free baking powder
1/2 teaspoon himalayan salt
warm water
the toppings
Silverthorn green onions, quick pickled- (chop onions and place in jar of apple cider vinegar for at least 10 minutes)
Silverthorn hot radish, thinly sliced
Silverthorn cilantro, chopped
organic salsa verde
grass-fed sour cream

other
Gold Crop Nutrition sunflower oil
Directions
The tongue (this part is modified from simplyrecipes.com) 
1. Simmer the tongue: Fill a large (12-quart if you have one) stock pot two-thirds full with water. Add the tongue, green onions, crushed green garlic, bay leaves, peppercorns, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender.
2. Remove the skin-like covering: Remove tongue from water and let cool for a couple of minutes.
Notice the light colored skin-like covering over most of the tongue. Using your fingers, and/or a sharp small knife, remove this covering and discard.
Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Remove this patch because it is a little rough. It’s perfectly edible though, so keep it attached if you want.
3. Slice and sauté the tongue: Slice the tongue in 1/4-inch slices. (If you are not preparing the whole tongue for tacos, you can return whatever tongue you do not slice to the cooking water to soak.)
Heat a little sunflower oil in a frying pan on medium high and sauté the slices on both sides until they are lightly browned.
4. Dice: Remove from pan and slice first into strips, then crosswise again so that you end up with small cubes.
The tortillas (if not using a butterhead)
Ingredients
1 cup of Carthage Mill’s Red Fife Wheat flour
1 Tablespoon sunflower oil
1 Tablespoon aluminum-free baking powder
1/2 teaspoon himalayan salt
warm water
Directions
Mix all of the ingredients together adding just enough warm water (about 1/2 cup) to create a dough.
Knead dough with your hands for about a minute and then separate into four to six balls.
Let balls rest while you heat up a bit of sunflower oil in a skillet.
When you are ready sprinkle down some flour on a flat surface and roll out a tortilla one at a time, as thin as you can, sprinkling more flour as needed on top so it doesn’t stick.
Then place tortilla on the hot pan and cook until starting to lightly bubble on top, flip and cook other side for about 30 seconds. Both sides should have light golden spots over the surface of tortillas when done. Careful not to cook to long, or they will dry out and not fold well.
Once tongue is prepared and tortillas are done, 
assemble your tacos!
Suggested toppings
Silverthorn green onions, quick pickled- (slice or chop onions and cover with apple cider vinegar in jar for at least 10 minutes)
Silverthorn hot radish, thinly sliced
Silverthorn cilantro, chopped
organic salsa verde
grass-fed sour cream
ENJOY 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *