Barbacoa Tacos
Our Barbacoa Tacos are a mouthwatering delight, featuring tender, slow-cooked beef barbacoa served in warm tortillas and topped with fresh garnishes for a truly authentic Mexican taco experience.
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Ingredients
- 1 Beef Tongue frozen
Instructions
- Preheat your oven to 275 degrees.
- Open and remove tongue from package and rinse under cold tap water, very well until it no longer has blood.
- Place the rinsed tongue on a large sheet of aluminum foil and wrap well. Repeat 2 more times with additional sheets of aluminum foil. You want to make sure that you have a well wrapped tongue that is going to retain the moisture and juices from the tongue.
- Place the wrapped tongue on a rimmed baking sheet that has been lined with another sheet of aluminum foil.
- Cook the tongue for 10 hours. I usually put it in around 9:00pm and take it out at 7:00am if it is a large tongue. If using a fresh tongue, cook the tongue for 9 hours at 265 degrees.
- NOTE: Once you pull the tongue out of the oven, it should be very soft when you cut into it. If not, place it back in for additional time.
- Remove the tongue from the aluminum foil and place on a cutting board. Let rest for 10 minutes and then remove the skin using a knife. It should be very easy to peel if cooked correctly. Trim off any fatty tissue at the bottom and back end of the tongue. Cut into large chunks and place in a bowl.
- Using 2 forks, shred the meat until the meat is no longer in chunks. Remove any pieces of fat or other pieces that do not shred. If the meat is not moist, use some of the drippings that have accumulated in the pan.
Nutrition
Calories: 30kcal | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 7mg