Tongue Tacos

by Jefferson Munroe

Great for reminding you of that week in Cabo you can’t remember, Stick Out Your Tongue Tacos are a great crowd pleaser and can feed larger groups if you can lay your hands on four or five ox tongues. Feel free to gussie up your simmering liquid with onions, herbs, or spices, but your tongue’s got enough flavor to stand alone.


  • 1 ox tongue
  • corn tortillas
  • salt
  • radishes
  • hot sauce
  • lime
  • cilantro
Tongue Tacos

Sybil Teles

Rinse the tongue under cold water, then place it in a saucepan or slow cooker and barely cover it with water. Bring to a boil, then lower to a trembling simmer for 3 hours. When tender, remove it from the pot, and once it is cool enough to handle, peel the leathery skin off most of the tongue and cut the rest off with a sharp knife. Discard the cooking liquid and replace it with fresh water and a tablespoon of salt. Place your tongue back into the now salty bath and simmer for another hour, until you can easily pull the muscle fibers apart with a couple of forks. Heat up your tortillas and assemble your tacos!