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Posted on 4/26/12 at 9:30 am to OTIS2
Buddy of mine works for Fidler Farms, they sell the grass fed cows) and the Mexican Restaraunts in Baldwin County, AL had a buyer contact him wanting 500 tongue a month. They use the tongue as ground up beef for their tacos/burritos. Seasoned it is not bad...but there are probably a lot of people that would be rather upset if they new what they were eating as "ground beef"
Posted on 4/26/12 at 9:32 am to BayouBengalinBama
quote:You'd be damn fortunate if tongue was the only "odd" part of the animal that made its way into ground beef...
there are probably a lot of people that would be rather upset if they new what they were eating as "ground beef"
Posted on 4/26/12 at 9:36 am to OTIS2
No doubt...but you know there are people that would freak if they knew they were eating tongue.
(Same people that eat Hot Dogs and do not realize they are all by products)
(Same people that eat Hot Dogs and do not realize they are all by products)
Posted on 4/26/12 at 9:43 am to LakeViewLSU
As long as you cook it long enough, it will be tender. think low and slow. there are some good suggestions in here that are very spot on with how my mom (a mssican) would cook tongue.
Posted on 4/26/12 at 9:46 am to BayouBengalinBama
quote:
...but there are probably a lot of people that would be rather upset if they new what they were eating as "ground beef"
Well it ain't ground chicken.
I have par boiled a bit, skinned and pot roasted. If I want tacos I just keep cooking until it falls apart,if not I just cook until really tender and slice.
The gravy I would put up there with beef short ribs which is the best beef gravy around. Really good piece of meat and I'm not sure why people shy away from it.
Try Uncle Jack's recipe and if you want tacos just cook it longer until it shreds.
Posted on 4/26/12 at 9:49 am to magildachunks
quote:
Message Posted by magildachunks What the hell for? Why would you want to eat that?
Because they are delicious? And if done right, can be some of the most tender beef you've ever eaten.
If you want to try some tongue tacos, the Latiendita's on Siegen has em good and cheap.
This post was edited on 4/26/12 at 9:53 am
Posted on 4/26/12 at 9:55 am to Uncle JackD
quote:
Season it like you would a lil roast.
Get your black pot, sautee both sides until good and brown. I usually brown my meat for 30 mins to an hour. (Gives me something to do while drinking)
Take out the tongue and place it in your pots lid and sautee all your onions, bellpeppers. Celery etc..... brown these until they're very soft and caramelized.
Put tongue back in the pot, add water about halfway up your meat, turn fire for medium and put it on drink. Cook for a good 2.5-3 hrs.
This is the best way to do it IMO. The gravy is amazing
Posted on 4/26/12 at 10:25 am to SW2SCLA
I'm about 99% sure I'm cooking a tongue this week now, it's been way too long.
Posted on 4/26/12 at 10:31 am to Uncle JackD
i like to eat it with a salsa verde.
boil 5-6 tomatillos, a few cloves of garlic, quarter onion, and 1-2 jalapenos (i get rid of seeds) for 15 minutes. remove most of the water (save a cup or so to add in a bit). use an immersion blender to chop up and add some of the saved water back until you get the desired consistency ( i usually add about 1/2 a cup or so).
i add this to tacos which adds a ton of flavor and then i dont feel the need to salt my taco meat, at least not as much.
boil 5-6 tomatillos, a few cloves of garlic, quarter onion, and 1-2 jalapenos (i get rid of seeds) for 15 minutes. remove most of the water (save a cup or so to add in a bit). use an immersion blender to chop up and add some of the saved water back until you get the desired consistency ( i usually add about 1/2 a cup or so).
i add this to tacos which adds a ton of flavor and then i dont feel the need to salt my taco meat, at least not as much.
Posted on 4/26/12 at 10:43 am to skygod123
Before this thread I had never heard of tongue tacos... we always had it with rice n gravy.
Posted on 4/26/12 at 10:44 am to SW2SCLA
quote:
The gravy is amazing
Yup. A cow's tongue is constantly working, so like the ribs, diaphragm, brisket, etc., it's got a TON of connective tissue that's mostly collagen and low in elastin. The collagen will dissolve out when you cook low and slow with a wet method, but the elastin won't. Since it has little elastin and tons of collagen, the collagen drains out, making that beefy, silky gravy and leaving almost nothing behind but tender and tasty muscle fibers.
Alton Brown should be proud of the fine teaching he's done!
When I used to work in Lafayette, I'd hit up the mercado on Ambassador Caffery in the curve right before the bridge over the train tracks if you're heading into town. There are way worse things you can put into your cakehole than tacos lengua and Messican Coke.
This post was edited on 4/26/12 at 10:49 am
Posted on 4/26/12 at 12:26 pm to Uncle JackD
quote:i eat lots of stuff out of tacos. i had never heard of omlets growing up. we always ate our eggs in tacos.
Before this thread I had never heard of tongue tacos... we always had it with rice n gravy.
Posted on 4/26/12 at 12:28 pm to skygod123
Yall some sick puppies. Tongue, tripe, calf fries, liver, ox tail.... all 
Posted on 4/26/12 at 12:30 pm to skygod123
quote:
like to eat it with a salsa verde. boil 5-6 tomatillos, a few cloves of garlic, quarter onion, and 1-2 jalapenos (i get rid of seeds) for 15 minutes. remove most of the water (save a cup or so to add in a bit). use an immersion blender to chop up and add some of the saved water back until you get the desired consistency ( i usually add about 1/2 a cup or so).
I've done this but smoked the tomatillos on the green egg first for about an hour on low. Really adds a different level of flavor.
Posted on 4/26/12 at 12:30 pm to Count Chocula
ive tried tripe. it aint my thing. ive had ox tail too and didnt care for it. i like turkey necks better. im willing to try odd cuts b/c ive been surprised that some of my favorite meals turn out to be less popular parts of the animal.
Posted on 4/26/12 at 12:34 pm to Martini
Fear of the unknown causes the reticence by people to eat some animals, or certain parts of an animal. Sweetbread if observed by the customer before preparation wouldn't fly to many, and even to some that know where it comes from and what it looks like it is Martians of wierdness.
Posted on 4/26/12 at 12:35 pm to skygod123
quote:You tie that on the end of a string for crabbing.
turkey necks
Posted on 4/26/12 at 12:50 pm to Count Chocula
quote:
You tie that on the end of a string for crabbing.
A dude in Omaha thinks you're crazy for eating a crab.
Trust us. Try the tongue!
This post was edited on 4/26/12 at 12:52 pm
Posted on 4/26/12 at 12:54 pm to Count Chocula
What, are you a chocolate PUSSY?
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