Sous Vide Beef Tongue Tacos (Tacos de Lengua)
Sous vide gives lengua a buttery texture that stovetop simmering rarely matches. Use an Anova Precision Cooker and 24 hours of patience.
- Prep
- 20 min
- Cook
- 25 hr
- Yield
- 6 servings
- Per serving
- 380 cal, 22 g carbs
Ingredients
- 3 lbs beef tongue
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 garlic cloves
- 2 bay leaves
- 1 tbsp Chosen Foods Avocado Oil
- 12 corn tortillas
- Salsa verde, diced onion, cilantro, lime
Instructions
- Preheat the water bath to 170°F.
- Seal the tongue with salt, pepper, garlic and bay in a large bag.
- Cook 24 hours.
- Chill 10 minutes in ice water, then peel off the skin while warm.
- Dice, then sear in hot oil until the edges crisp.
- Serve on warm tortillas with salsa verde.
FAQ
Is 24 hours necessary?
For tender results, yes. 18 hours works but is firmer.
Can I freeze it?
Yes, sliced and sealed, up to 3 months.
