Happy Saint Patrick’s Day everyone!!! I know a lot of people are super into Saint Patrick’s Day, but not being Irish or a big drinker I’ve just never really gotten into it. Heck, I’m not even wearing green today (please don’t pinch me!). So while I won’t be partaking in any Irish car bombs or corned beef hash, that doesn’t mean I can’t get into the spirit with a little green beverage…and no I don’t mean green beer!
As I mentioned in my newsletter the other day, I’ve been super busy lately working on a bunch of different projects. I can’t disclose anything just yet, but when I can, my newsletter subscribers will be the first to know. So if you haven’t subscribed yet, you should! You can do that here.
Anyway, since I’ve been so busy, I haven’t had a chance to create anything new for you guys on the blog. So instead of just staying silent over here or just randomly throwing something together that’s not any good, I decided to share a recipe from my eBook Butter Your Broth!
I am super excited to announce that I wrote my first eBook and it’s all about one of my favorite nutrient dense, healing foods: bone broth!
Bone broth seems to be getting some much deserved publicity as of late and I wanted to provide a resource for people new (or not) to consuming bone broth that will help them to enjoy this awesome food.
A couple of months ago my husband and I purchased a cow share from a local farm. Grass fed beef ain’t cheap especially if you want fancy cuts like steaks and the like. I try to do the best I can in terms of buying the best quality, responsibly raised meat, but I don’t like spending $8.00-$20.00 per pound. So we bought a 1/4 of a cow in bulk and saved a ton of money.
Besides saving money, the other benefit of buying a cow share is that in addition to the regular cuts of meat, you also get the odd bits (or offal). This may not sound appealing to some but the odd bits are incredibly nutritious and can be pretty tasty as well. I will admit though that the different organ meats can be quite intimidating.
Like this tongue for example… Do you know what a cow’s tongue looks like? It’s just like a human tongue but like twenty times the size! But I figure if I can eat raw liver, I can tackle a tongue. I had heard that beef tongue was good in tacos so I found a few recipes and paleo-ified them.
But what to do for the tortillas? I haven’t had a flour tortilla in years because of the gluten. And I don’t eat corn either, so corn tortillas were out. And then I remembered that my favorite paleo food truck down in Austin sold paleo tortillas made from coconut flour and eggs. So I drove to Picnik to pick up some Pinkie’s Paleotillas (and a blondie as well because you can’t go to Picnik and not get one of their blondies… trust me, they are life changing).
These tortillas don’t taste exactly like a flour or a corn tortilla. They are more crepe-like. But regardless, they are absolutely delicious, pliable like a regular tortilla and go perfectly with these tacos de lengua.
Despite my reservations, these tacos were so tender and flavorful. The texture is a bit different than your regular old muscle meats but not in a bad way. Slow simmering the beef tongue in the crock pot makes it incredibly tender, and then the quick saute on the stove in the spices makes it crispy and oh so flavorful. I served my tacos de lengua with a cumin lime slaw that I threw together real quick and some salsa verde. C’mon… you know you want to try it!
- 1 beef tongue
- 1 onion
- 4 bay leaves
- 4 cloves garlic
- 3 cups chicken or beef broth
- 1 Tbs lard, or other cooking fat
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp salt
- Pinkie's Paleotillas
- Place tongue in the crockpot with onion, bay leaves, garlic and broth and cook on low for 6 hours
- Peel the outer membrane off of the cooked tongue (I was able to do this with my hands and a sharp paring knife)
- Cut the meat into small cubes
- Heat cooking fat in a pan over medium heat
- Add cubed meat, cumin, oregano and salt to pan and fry for 5 minutes
- While the meat cooks, heat a pan over medium low heat
- Warm tortillas over stove
- Serve beef tongue in tortillas topped with salsa verde
So if you’re brave enough to try it, go to your local farmer, get yourself a beef tongue and (if you’re in the Austin area) go to Picnik and pick up some Pinkie’s Paleotillas and make these delicious tacos de lengua.
In vibrant health,
Note: I am not sponsored by Pinkie’s Paleotillas or Picnik Austin and I was not compensated for this post. I just really love these companies and wanted to share.