Spicy Ox Tongue Tacos
Mexican Recipes

Spicy Ox Tongue Tacos

Classic
serves 6

These tacos use tender ox tongue cooked low and slow with aromatics until it pulls apart, then crisped with chipotle, cumin and a squeeze of lime.

Load the meat into warm corn tortillas with onion, coriander and salsa for a rich, punchy taco night centrepiece.

20 mins prep3 hrs 30 mins cook3 hrs 50 mins total

  1. Place the ox tongue in a large pot with the quartered onion, 3 garlic cloves, bay leaves, peppercorns and 1 teaspoon salt, then cover with water.

  2. Bring to a gentle boil, reduce to a low simmer and cook for 2.5 to 3 hours until the tongue is very tender.

  3. Lift out the tongue, cool briefly, then peel off the outer skin while warm and discard it.

  4. Shred or finely chop the meat.

  5. Heat a frying pan with a splash of oil and fry the remaining minced garlic for 30 seconds.

  6. Add chipotle paste, cumin and smoked paprika, cook for 30 seconds, then stir in the shredded tongue.

  7. Season with salt and lime juice and cook for 5 to 7 minutes until the edges caramelise lightly.

  8. Fill warm tortillas with the meat, diced onion, coriander and salsa, then serve straight away.

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