Beef (ox) tongue tacos with spicy mango salsa
Melt-in-the mouth slivers of beef tongue are lightly browned in butter, stuffed into corn tortillas and topped with sweet-spicy-tangy mango salsa.
Servings 4 people
Ingredients
Mango salsa
- 1 ripe mango peeled and cut into ¼-inch cubes
- 2 medium red onions peeled and coarsely chopped
- 3 medium tomatoes deseeded and cut into ¼-inch cubes
- 1 to 2 chilies (bird's eye chilies were used here), finely chopped
- 3 to 4 tablespoons roughly chopped cilantro stems and leaves
- lime juice to taste
- salt
Beef (ox) tongue tacos
- 4 tablespoons butter
- 3 to 4 cups cooked beef tongue peeled and cut into slivers
- salt
- pepper
- 16 four-inch corn tortillas
Instructions
Make the salsa
- In a bowl, lightly toss the mango cubes, onions, tomatoes, chilies and cilantro.
- Sprinkle in two pinches salt and juice from half of a lime.
- Taste. Add more salt and lime juice, if needed.
Brown the beef tongue
- Melt the butter in a cast iron (or other heavy thick-bottomed) pan.
- Spread the beef tongue in the hot butter, sprinkle lightly with salt and pepper, leave for the undersides to brown, then flip to brown the opposite sides.
- Transfer to a shallow bowl and drizzle the pan juices over the meat.
Serve the beef (ox) tongue tacos
- Heat the tortillas on a griddle, sprinkling them with a little water to soften.
- Place the heated tortillas on a plate and serve with the butter-browned beef tongue and spicy mango salsa.