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:
- 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.
- 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.
- 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.
- Option A:Oven Method
- 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.
- 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.
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