Beef Tongue Tacos
If you have never tried Beef tongue Barbacoa, this is the easy way to go. The texture is soft that almost melts in your mouth. The leftovers if any, are great for sandwiches, flautas, scramble with eggs, etc. It also freezes well.
Rinse the beef tongue with water and place in your crockpot, add onion, garlic, bay leaf, salt, and water. Cover and set the crockpot on low for 8 hours. Cook until tender. If after 8 hours the meat is not tender enough to shred cook a little bit longer.
Remove the Beef tongue from the crock pot and place in a large dish, remove skin using a knife to make a cut at first and discard. Trim off any fatty tissue at the bottom end. As you can see from the pictures above it is mostly meat.
Shred the meat using 2 forks and place in a serving bowl with some of the cooking broth that has already been degrease and strained.