Sous Vide & Smoked Beef Tongue Tacos
Ingredients
Sous Vide and Smoked Beef Tongue
- 1 beef tongue
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro
- 1 medium onion split in half
- 1 Roma tomato split in half
- Headwaters BBQ Baldy Mountain Beef Rub.
Tacos de Lengua
- Corn tortillas
- 4 chipotle chilis in adobo sauce plus 1 tablespoon of sauce
- Cotija cheese crumbled
- Chopped onions radishes, cilantro, and limes, for serving
Instructions
Sous Vide
- Season tongue with salt and pepper and place in a vacuum bag with cilantro, onion, tomato, and fat. Sous vide at 170°F until completely tender, 36 hours in our case. Place the bag in an ice bath and cool completely for about 15 minutes. Transfer the tongue to a cutting board and peel the outer membrane off of the tongue and discard. Chop tongue into 1/2-inch pieces.
Smoking
- Heat your smoker to 225ºF
- Season the tongue thoroughly with Headwaters BBQ Baldy Mountain Beef Rub.
- Place the tongue in the smoker and smoke until the internal temperature reaches 155F.
- Transfer the tongue to a cutting board and peel the outer membrane off of the tongue and discard it.
- Chop tongue into 1/2-inch pieces.
Tacos de Lengua
- Add the chipotles with adobo sauce to a heavy-bottomed 10 or 12-inch skillet over medium heat.
- Add the chopped beef tongue.
- Simmer until the liquid is reduced and the tongue has started to crisp about 8 minutes. Season to taste with salt and pepper.
- Create your taco with a spoonful of the tongue on a corn tortilla. Top with chipotle sauce and diced onions, radishes, and cotija cheese.