Carne Asada Recipe with Beef Tongue – Poor Man’s Gourmet Kitchen –

 Beef Recipes

This Recipe was inspired by a friend of mine that brought in some tacos to work and dared me to try them. I didn’t see the big deal until he told me what the…
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14 Responses

  1. brickwallproductionsNovember 21, 2013 at 6:21 amReply

    have you ever heard of sazon? or adobo? I use it for steak tacos instead of
    the package seasonings. This recipe sounds very good and I might try adding
    a little of that while i’m searing the meat in oil.. I wonder if you have
    tried that as a spice ingredient to your cooking. Beef tongue is such an
    underrated cut, which makes it great economically for people who enjoy it.
    I tricked my brother and mother into eating “beef” tacos one time, they
    couldn’t handle the thought of eating lengua. Of corse after eating it they
    loved it. When I told them what is was they could not believe it! thanks
    for the video

  2. Poor Man's Gourmet KitchenNovember 21, 2013 at 6:45 amReply

    It’s really controversial these days; especially since, you know who,
    approved them. The problem I have personally is I’m always on the move and
    I’m never in one place long enough to research the area and spend time
    finding all organic and “good earth” ingredients. Hence the title, “Poor
    Man’s Gourmet Kitchen”. The whole point is to utilize what you’ve got
    available. However, I do agree with you 100%, and I believe that others
    should follow your advice as well.

  3. Poor Man's Gourmet KitchenNovember 21, 2013 at 7:40 amReply

    I don’t know about the the elk tongue and organs, at least I’ve never heard
    of anyone that did… BUT, I can tell you something interesting I witnessed
    for my self when I was commercial fishing in Alaska. The Badder Tech’s on
    our boat were Norwegian. They liked to cut out the tongues of Cod fish for
    the Galley cooks to batter and fry for them; said they were a delicacy.

  4. ddshearsNovember 21, 2013 at 8:26 amReply

    I’m wondering if the local hunters utilize the elk tongue and
    organs…hmmm..

  5. ddshearsNovember 21, 2013 at 8:52 amReply

    We use local grassfed tongue which is a good deal at half the price of a
    boneless roast. I can see that cooking it longer first makes it easier to
    peel…I just spent 15 minutes peeling the one I cooked for 5 hours int he
    crock pot. Hey, you might want to do some research on GMO oil, feed for
    animals, corn masa and how it gets into your dairy….nasty stuff. We have
    gone to ordering bulk organic corn masa (as it’s the only non-GMO) and
    making our own tortillas… It’s worth it!

  6. Poor Man's Gourmet KitchenNovember 21, 2013 at 9:16 amReply

    NO ADDED WATER! The liquid you’re seeing is juice from the Cooked Beef
    Tongue. The Tongue goes in completely by itself.

  7. Yehoiadah YehudahNovember 21, 2013 at 10:03 amReply

    I just made it and I loved the recipe. I will be doing this again and again
    because it is very easy to follow. Thank you!

  8. thisdamecooksNovember 21, 2013 at 10:15 amReply

    Did you put water in the crockpot with the tongue?

  9. EatallthebirdsNovember 21, 2013 at 11:00 amReply

    Thanks for sharing this, looks awesome!

  10. Poor Man's Gourmet KitchenNovember 21, 2013 at 11:44 amReply

    It’s Goooooooood, It’s reeeeeaaaal GOOD! 😉

  11. Poor Man's Gourmet KitchenNovember 21, 2013 at 12:15 pmReply

    Give it a whirl!

  12. fallincr8zyNovember 21, 2013 at 12:50 pmReply

    Making it right now! Looks awesome thanks!

  13. RODERICA MITCHELLNovember 21, 2013 at 1:20 pmReply

    SOUNDS LIKE SOMETHING I WOULD LIKE TO TRY ..

  14. DrGoyo626November 21, 2013 at 2:16 pmReply

    If you have sturdy tongs you can squeeze the lime with it.

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