{"id":1537,"date":"2024-02-16T01:44:49","date_gmt":"2024-02-16T01:44:49","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1537"},"modified":"2025-10-10T12:46:03","modified_gmt":"2025-10-10T12:46:03","slug":"simple-tender-moose-tongue-tacos","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2024\/02\/16\/simple-tender-moose-tongue-tacos\/","title":{"rendered":"Tacos de langue d\u2019orignal simples et tendres"},"content":{"rendered":"\n

Never leave this amazing cut of meat in the woods ever again! These tacos are very easy to make and will turn a tough piece of meat into a tender treat!<\/p>\n\n\n

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Tender Moose Tongue Tacos<\/h2><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

10<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Tongue and Broth<\/strong><\/li>
  • <\/span>

    1 moose tongue (about 3 pounds), cut into 2-3 inch pieces<\/span><\/p><\/li>

  • <\/span>

    1 large onion<\/span><\/p><\/li>

  • <\/span>

    2 dried guajillo chiles (optional)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1 tsp of dried mint<\/span><\/p><\/li>

  • <\/span>

    1 tsp of dried oregano<\/span><\/p><\/li>

  • <\/span>

    1 full head of garlic, cut in half<\/span><\/p><\/li>

  • Taco rub<\/strong><\/li>
  • <\/span>

    1\/2 tsp of chili powder<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of coriander powder<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of cumin<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of salt<\/span><\/p><\/li>

  • Pico de gallo (or replace with salsa)<\/em><\/strong><\/li>
  • <\/span>

    2 large tomato, seeds removed and cut into small cubes<\/span><\/p><\/li>

  • <\/span>

    1 onion, finely diced<\/span><\/p><\/li>

  • <\/span>

    juice of 1 lime<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of olive oil<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    1\/2 jalapeno, seed removed, finely chopped<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of fresh cilantro, finely chopped<\/span><\/p><\/li>

  • Avocado Crema<\/strong><\/li>
  • <\/span>

    1 ripe avocado, pitted and skin removed<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of sour cream<\/span><\/p><\/li>

  • <\/span>

    juice of 1 lime<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of cilantro<\/span><\/p><\/li>

  • The Tacos<\/strong><\/li>
  • <\/span>

    12 soft tortillas (corn or flour)<\/span><\/p><\/li>

  • <\/span>

    2 cups of iceberg lettuce, cut in tiny strips<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Remove any silver skin or excess fat from the moose tongue. Add all the ingredients of the ‘tongue and broth’ in a large pot and cover with water (you can go half water, half moose\/beef stock)<\/em>. Bring to a boil. Then, reduce the temperature and cover to simmer for 3 hours.<\/li>
    • Once the three hours is passed, remove the tongue from the water. Peel the skin of the tongue while it is still hot. Then, cut the tongue meat into 1\/3 inch cubes. Mix the tongue cubes with the taco rub ingredients until fully coated<\/li>
    • Heat a large skillet under medium heat. When hot, coat the bottom of the skillet with vegetable oil and place the tongue cubes in the skillet. Cook for 3-5 minutes while mixing occasionally, until lightly browned. <\/li>
    • Make the pico de gallo by mixing all the ingredients of the pico de gallo. (Can be done before searing the tongue cubes)<\/em><\/li>
    • Make the crema by blending all the ingredients of the crema in a blender until smooth. (Can be done before searing the tongue cubes)<\/em><\/li>
    • Cook the soft tortillas as indicated on the pack (15 sec in the microwave, or 30 seconds per side in a dry skillet under medium heat).<\/li>
    • Assemble the tacos by putting a generous amount of tongue cubes in the middle of the taco, then the crema, the lettuce and topped with the pico de gallo. Now, enjoy!<\/li><\/ul><\/div>

      Recipe Video<\/h3><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The moose tongue can be replaced with any grocery bought beef tongue.<\/li>
      • The moose tongue can be replaced with any venison tongue<\/li><\/ul>\n\t\t\t\t<\/div>