Discover a new way to enjoy game meat with moose tongue tacos from Philippe April-Le Quéré!
This recipe reinvents a Mexican classic by incorporating the richness and tenderness of moose tongue. Slowly simmered with aromatic spices, this tender meat is enhanced by fresh pico de gallo and a creamy avocado crema. Perfect for game lovers and curious people looking for new flavors
Ingredients
Tongue and broth
- 1 moose tongue (about 3 pounds), cut into 2 to 3 inch pieces
- 1 large onion
- 2 dried guajillo peppers (optional)
- 1 tsp salt
- 1 tsp dried mint
- 1 tsp dried oregano
- 1 whole head of garlic, cut in half
Taco Spice
- 1/2 tsp. teaspoon chili powder
- 1/4 tsp. tsp coriander powder
- 1/4 tsp cumin
- 1/4 tsp salt
Pico de gallo (or substitute for the sauce)
- 2 large tomatoes, seeded and cut into small cubes
- 1 onion, finely chopped
- juice of 1 lime
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 jalapeno pepper, seeded, finely chopped
- 1/4 cup fresh cilantro, finely chopped
Avocado Cream
- 1 ripe avocado, pitted and skinless
- 1/4 cup sour cream
- juice of 1 lime
- 1 tbsp. tablespoon of fresh coriander
The tacos
- 12 soft tortillas (corn or flour)
- 2 cups iceberg lettuce, cut into small strips
Preparation
- Remove any gray or fatty skin from the moose tongue. Add all ingredients from the “tongue and broth” section to a large saucepan and cover with water (you can use half water, half moose/beef broth). Bring to a boil. Then reduce the temperature and cover to simmer for 3 hours.
- Once the three hours are up, remove the tongue from the water. Peel the skin from the tongue while it is still warm. Next, cut the tongue meat into 1/3-inch cubes. Toss the tongue cubes with the taco spice ingredients until completely coated.
- Heat a large skillet over medium heat. When hot, coat the bottom of the pan with vegetable oil and place the tongue cubes in the pan. Cook for 3 to 5 minutes, stirring occasionally, until lightly browned.
- Prepare the pico de gallo by mixing all the pico de gallo ingredients. (Can be done before grabbing the language cubes)
- Prepare the crema by blending all the crema ingredients in a blender until smooth. (Can be done before grabbing the language cubes)
- Cook the soft tortillas as directed on the package (15 seconds in the microwave, or 30 seconds on each side in a pan over medium heat, oiled pan for the corn tortillas).
- Assemble the tacos by putting a generous amount of tongue cubes in the middle of the taco, then the cream, lettuce and garnish with pico de gallo. Now, enjoy your meal!
Q&A (Questions and Answers)
1. Can I replace moose tongue with another meat?
Yes, if you don't have access to moose tongue, you can use beef tongue or another tender, slow-cooked meat like pulled pork.
2. Where can I find guajillo peppers for this recipe?
Guajillo peppers are available in grocery stores specializing in Mexican or Asian products, as well as in certain supermarkets in the international section.
3. Can I use store-bought tortillas?
Yes, store-bought corn or flour tortillas work perfectly. If you wish, you can also prepare your homemade tortillas for an even more authentic taste.
4. How to store leftover simmered tongue?
You can store leftover simmered tongue in the refrigerator in an airtight container for 3 to 4 days or freeze it for up to 3 months.
5. Can avocado cream be substituted?
If you do not consume dairy products, replace the sour cream with natural vegetable yogurt or with avocado puree slightly diluted with water and lime juice.
6. What sides do you recommend with these tacos?
Black beans, cilantro-lime rice, or a grilled corn salad complement these tacos perfectly.
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