I have a half beef coming from the processor in the next couple of weeks. The tongue is included with it. Anyone have a surefire, can't miss lengua barbacoa recipe they like?

Not smoked for tacos, but the tongue that came out of the steer we bought ended up in a Persian dish my cousins Persian wife made. Had a nice gravy and a ton of spices. I enjoyed it. First lengua for me. Sorry I'm no help. Made stir fry corazn that day too

AgBQ-00 said:

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I have a half beef coming from the processor in the next couple of weeks. The tongue is included with it. Anyone have a surefire, can't miss lengua barbacoa recipe they like?

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Make a beef tongue confit and grill it off. Then chop it to make tacos.

Not sure tongue has the fat content for barbacoa…

Bits of tongue in whole head Barbacoa are one thing, but Lengua tacos =/= Barbacoa. Tongue by itself isn't going to have the right taste or texture to replicate Barbacoa. And let's just be honest, 100% cheek Barbacoa is better than whole head anyway. Did you get any beef cheek packaged?

Don't think any cheek is included. I did not specifically ask for it. Should have asked for ox tail too but did not.
the out of the ordinary cuts I am getting are tongue, heart and liver. Also asked them to package up all the fat they would normally discard so I can render tallow out of it.

Well now you'll have enough fat to confit the tongue. Win-win.

OP ....do you know where that tongue has been ?

That looks like a good way to go!

Here is what I do, and it has been really good everytime I do it.

Boil the heck out of the tounge for about an hour or more. Use bay leaves and any other spices you might like in the boiling water. You might even go 1.5 hours.

Take the tounge out and let cool for a couple of hours. Cut the thick tounge membrane off. Then get a package of cheek meat and along with the tounge put it in a crock pot. Into the crock pot as well add about 1 cup of beef bullion or thick beef broth. Add some salt, comino, a bit of oregano, pepper, etc.

Cook on low over night or about 10 hours. After the cooking time shred the stuff up as best you can.

This has worked pretty well for me. Better than many meat market Barbacoas and not quite as good as others. There are lots of you tube videos that you can watch to see this. Just do a search for barbacoa de lengua.

Yeah prob have to ask for it. The last steer we bought got the tongue, cheeks, oxtails, and shanks crosscut in 1" cuts. Heart was packaged and already cleaned. Funny thing is these are the parts that we eat first…. Most of the steaks are still in freezer lol