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Tongue tacos featuring tender, slow-cooked beef tongue are a prized Mexican street food. This high protein, keto-friendly dish is a fresh, carnivore-approved classic with silky, rich flavor.
Rinse the beef tongue thoroughly under cold water and trim any excess fat or gristle.
Place the tongue in a large pot and cover with water. Add kosher salt, black pepper, bay leaves, and garlic cloves. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer (low heat).
Simmer for 3 to 4 hours, skimming occasionally, until the tongue is very tender when pierced with a fork.
Remove tongue from the cooking liquid and let cool slightly. Peel off the thick outer skin while still warm for best results. Dice the tongue into small, bite-sized pieces.
Warm corn tortillas over a dry skillet or open flame until pliable and slightly charred. Fill each tortilla with diced beef tongue, garnish with chopped white onion and cilantro, and finish with a squeeze of fresh lime.
