dinner · dairy-free
Pressure cooker lengua tacos
Beef tongue pressure-cooked with onion, garlic and bay until tender, then peeled, diced and crisped in a skillet for corn tortilla tacos with onion, cilantro and lime.
- Time
- 105min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Put the tongue in an electric pressure cooker with half of the onion, the garlic, bay leaves and salt, then pour in enough water to cover without going past the max fill line.
-
2
Cook on high pressure for 55 minutes, then let the pressure release naturally for 15 minutes before venting as the manual directs. The thick end should yield easily to a knife; if it doesn't, cook 10 more minutes at high pressure. The meat should be tender and well above 63°C (145°F).
-
3
Move the tongue to a board and peel off the outer skin while it is still warm enough to work with safely. Dice the meat, heat the oil in a skillet and brown the pieces in batches until the edges crisp.
-
4
Warm the tortillas. Dice the remaining onion, chop the cilantro, and fill the tortillas with the beef, onion, cilantro and a squeeze of lime, with wedges on the side.
