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    Mexican Tacos with Beef Tongue & Salsa

    Serves 6

    Mexican cuisine is one of the top ethnic foods in the United States, up there with Italian and Chinese. Tacos traditionally use ground beef. This recipe adds an interesting flavor with a different type of beef. Nations best® Tongue can be substituted with shredded Nations Best® Brisket, Turkey, Pastrami or Corned Beef.


    • Tongue
    • 1 Nations Best® Pickled Beef Tongue (3 lb, raw)
    • 1 c slivered onion
    • 5 cloves garlic, crushed
    • 1 bay leaf
    • Salt, to taste
    • Salsa
    • 3 Tbsp olive oil
    • 5 ripe plum tomatoes, diced
    • 5 serrano peppers, seeded and diced
    • 1 small onion, coarsely-chopped
    • Salt, to taste
    • For Serving
    • 2 packages (10 oz each) corn tortillas
    • Sour cream
    • Grated Cheddar cheese
    • Shredded lettuce


    1. Prepare the Tongue by placing it in a slow cooker along with the onions, garlic, bay leaf and salt. Cover with water. Cook, covered, on low overnight or for 8 hours. Remove the Tongue from the cooking liquid. When it is cool enough to handle, shred the meat coarsely.
    2. Prepare the salsa. Heat the oil in a skillet over medium heat. Add the tomatoes and peppers, and cook, stirring occasionally, until softened, about 10 minutes. With a slotted spoon transfer the tomatoes and peppers to a blender and blend until nearly smooth. Set aside.
    3. Cook the onions in the same skillet until softened, about 10 minutes. Stir in the tomato and pepper mixture. Season with salt. Simmer for 5 minutes for the flavors to develop.
    4. Build the tacos by placing shredded Tongue meat into a tortilla and spooning salsa over the meat. Garnish as desired with sour cream, grated cheese and shredded lettuce.