Crispy Beef Tongue Carnivore Tacos

Discover a delicious twist on traditional tacos with these Crispy Beef Tongue Tacos. Slow-cooked to tenderness and then crisped to perfection, beef tongue offers a rich and flavorful filling. Paired with a crunchy cheese shell and topped with sour cream, this recipe is sure to delight your taste buds.

Ingredients:

For the Beef Tongue:

• 1 lb beef tongue
• 1 tsp garlic & herb seasoning
• 1 tsp black pepper
• 1 tsp Texas jalapeño salt (or substitute with regular salt and a pinch of cayenne pepper)
• 2 tsp dried minced onion
• Water (enough to cover the tongue in the slow cooker)

For the Cheese Taco Shells:

• 4 oz shredded cheese, divided (cheddar, Monterey Jack, or your favorite melting cheese)

For Garnish:

• Sour cream

Instructions:

1. Cook the Beef Tongue:
   • Place the beef tongue in a slow cooker.
   • Add garlic & herb seasoning, black pepper, Texas jalapeño salt, and dried minced onion.
   • Pour enough water into the slow cooker to completely cover the beef tongue.
   • Cook on low for 8 hours until the meat is tender.
2. Prepare the Beef Tongue Filling:
   • Carefully remove the cooked beef tongue from the slow cooker and let it cool slightly.
   • Peel away the tough outer layer of the tongue and discard.
   • Chop the meat into small, bite-sized pieces.
3. Crisp the Beef Tongue:
   • Option A:Oven Method
     • Preheat your oven to 400°F (200°C).
     • Spread the chopped beef tongue pieces evenly on a baking sheet.
     • Bake for 15 minutes or until the pieces become crispy.
     • Option B:Skillet Method
     • Heat a skillet over medium-high heat with a little oil or butter.
     • Add the chopped beef tongue and sauté until crispy, about 5-7 minutes.
     • Option C: Air Fryer Method
     • Pre-heat Air Fryer to 400°F (200°C).
     • Cook for 15 minutes or until the pieces become crispy.
4. Make the Cheese Taco Shells:
   • Heat a non-stick skillet over medium heat.
   • Sprinkle 2 oz of shredded cheese into the skillet, spreading it into a thin, circular layer about 6 inches in diameter.
   • Cook until the edges start to brown and the cheese is bubbly and crispy, about 3-4 minutes.
   • Carefully flip the cheese circle and cook for an additional 1-2 minutes.
   • Remove the cheese from the skillet and drape it over a spatula handle or the edge of a bowl to form a taco shell shape. Let it cool and harden.
   • Repeat the process with the remaining 2 oz of cheese to make additional shells.
5. Assemble the Tacos:
   • Fill each cheese taco shell with the crispy beef tongue pieces.
   • Add a dollop of sour cream on top.
   • Serve immediately while the shells are crisp.