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Tongue in slow cooker (pics)
Posted on 11/18/09 at 3:21 pm
Posted on 11/18/09 at 3:21 pm
Looking to serve some tongue tacos. Anyone have any experience?
This post was edited on 11/23/09 at 12:09 pm
7
Posted on 11/18/09 at 3:31 pm to PBeard
Wash it real good...sprinkle liberally with salt, pepper, minced garlic, light dust of cumin powder. Add a little water to the pot.
Cook for 3 hours or so. Turn off heat, let it hang out for 30 minutes or so. Then peel the rough part of the tongue off, slice. Do whatever the hell you want with it, tacos, sandwiches...either a torta or on rye with a little deli mustard.
Cook for 3 hours or so. Turn off heat, let it hang out for 30 minutes or so. Then peel the rough part of the tongue off, slice. Do whatever the hell you want with it, tacos, sandwiches...either a torta or on rye with a little deli mustard.
Posted on 11/18/09 at 3:32 pm to PBeard
My wife loves good barbacoa and has seen it done by her mother but it sounds like she was young and it was a traumatic experience because I didn't get details or the impression that she ever planned to try it herself 
Let us know how it turns out
Let us know how it turns out
Posted on 11/18/09 at 3:33 pm to MUDHOLE
quote:
will your guests know they are being served tongue tacos
If he's smart he'll call them tacos de barbacoa and let them think it's bbq something.
Posted on 11/18/09 at 3:40 pm to TigerinATL
quote:
My wife loves good barbacoa and has seen it done by her mother but it sounds like she was young and it was a traumatic experience because I didn't get details or the impression that she ever planned to try it herself
Was it the whole head or just the cheeks?
Posted on 11/18/09 at 4:10 pm to offshoreangler
Sounds like it was just tongue. I can't imagine doing more than that. Probably one of the more disturbing things I've ever seen in person was a pigs head in the meat case at Albertsons many years ago. 
Posted on 11/18/09 at 6:31 pm to TigerinATL
quote:
Probably one of the more disturbing things I've ever seen in person was a pigs head in the meat case at Albertsons many years ago.
guess you've never seen Hog head cheese being made
Posted on 11/18/09 at 7:38 pm to PBeard
my mom usually cooks one hour for every pound but its been years since shes cooked lengua
Posted on 11/19/09 at 10:21 am to PBeard
done this several times..provided you get one that is cleaned and stuffed already...just put it in the slow cooker with just a little water and any veggies that you like and let it cook away..I would put it on high because some of those sucker are tougher than others and take a few hours to cook.but you almost can't mess it up.
Just check after about 3-4 hours to see if it getting tender..
Just check after about 3-4 hours to see if it getting tender..
Posted on 11/19/09 at 10:24 am to MUDHOLE
buy one that is cleaned and stuffed. it costs more but it makes everything easier
Posted on 11/19/09 at 11:07 pm to PBeard
quote:
Tongue in slow cooker
This may be the best subject line I've ever seen.
Posted on 11/20/09 at 8:16 am to Old Smokey
I guy I work with cooked some for the first time the other day. Cubed it, browned it in a cast iron pot, then browned some stew meat, threw chopped veggies and browned. A little water and let it cook like a roast. Everyone who went over and eat said it was great.
Posted on 11/23/09 at 12:05 pm to tke_swamprat
Here's step one. Been in the slow cooker overnight with onions, garlic and a bay leaf or two.
Posted on 11/23/09 at 3:13 pm to PBeard
quote:
Tongue in slow cooker (pics
I love tongue, but that picture looks disgusting.
Posted on 11/23/09 at 4:17 pm to BigAlBR
it really does....looks like a night after Mexican
Posted on 11/23/09 at 4:40 pm to PBeard
FWIW Sarita's Buffet has been serving tongue, though I'm not sure if they are only doing it on the weekends.
Tacos de lengua are pretty good in general.
Yesterday I got my barbacoa fix.
Tacos de lengua are pretty good in general.
Yesterday I got my barbacoa fix.
Posted on 11/23/09 at 5:31 pm to Afreaux
I just threw up a little.
Posted on 11/23/09 at 5:34 pm to Afreaux
I slowcooked it overnight. Getting the thick skin off was kinda fun.
Made about a bowl, then put it in skillet with oil and onions.
Served with cilantro, onions, tomatoes and Cholula. I would have a Pacifico but I'm studying. I have a bunch of meat left and was open to some suggestions of what else to put in there. Goat cheese?
This post was edited on 11/23/09 at 5:37 pm
Posted on 11/23/09 at 5:40 pm to PBeard
quote:
I have a bunch of meat left and was open to some suggestions of what else to put in there
If you're making tacos, all you really need are the onions and cilantro. I can't stand cilantro, though, so I leave that off of my tacos.
You could maybe get some tostadas, top them with pinto beans, salsa, lengua and then add some crumbled Queso Fresco on top.
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