1. Trim any excess fat from tongue with a sharp knife. Place in an electric pressure cooker and add the 4 cups (1 L) water, cilantro stems, garlic, cloves, bay leaves, salt and oregano. Seal the pot making sure the vent is closed. Set the pressure to HIGH and time for 1½ hours. When the timer beeps, let the pressure release naturally. 2. Remove the tongue from the liquid and transfer to a cutting board; let cool. You can strain the liquid and serve it along with the tacos with a squeeze of lime, or discard. 3. When tongue is cool enough to handle, peel off the skin. Start at the back end and use a small knife to lift up the skin; then, using your fingers, peel off the skin like removing a mitten, being careful to not rip the meat at the tip. Discard the skin, trim off any fat, gristle or bumps at the back of the tongue. 4. There are three ways to prepare the meat for serving. The meat can be roughly chopped and served as-is, it can be cut fried until crisp, or you can serve a combination of each. To crisp the meat, cut the meat into ¼- to 1/2-inch (5 mm to 1 cm) slices. Heat 1 tbsp (15 mL) of vegetable oil in a nonstick skillet. Add a single layer of the meat, leaving space between each piece. Fry, stirring occasionally, for 6 to 8 minutes until the meat is crisp. Repeat with remaining slices, as necessary, adding oil to pan between batches. 5. Serve tongue on a plate with tortillas, onions, cilantro and lime wedges in bowls for each person to build their own tacos.

Pressure Cooker Beef Tongue Tacos

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tongue