Bio Farm Beef Tongue Carnitas

Ingredients:

For the braise:

• 1 whole beef tongue (~2.5–3 lbs), cleaned
• 1 large onion, halved
• 5 garlic cloves, crushed
• 1 large orange, halved
• 2 bay leaves
• 1 tbsp sea salt
• 1 tsp black peppercorns
• 1 tbsp dried oregano (preferably Mexican or fresh from the farm)
• 1 tsp cumin seeds
• 8 cups water (or enough to cover the tongue)

For the carnitas finish:

• 2 tbsp lard or pasture-raised beef fat
• 1 tsp smoked paprika
• 1 tsp chili flakes (adjust to taste)
• Salt to taste
• Juice of 1 lime

To serve (optional):

• Fresh corn tortillas
• Chopped onion & cilantro
• Pickled red onions
• Salsa verde or tomatillo sauce
• Lime wedges

Instructions

1. Prep the Tongue

• Rinse the beef tongue under cold water.
• If the tongue has rough patches, trim away any silverskin or glands at the base.

2. Braise the Tongue

• In a large pot or Dutch oven, combine the tongue, onion, garlic, orange halves (squeeze them in), bay leaves, salt, peppercorns, oregano, and cumin.
• Add enough water to submerge the tongue completely.
• Bring to a boil, then reduce to a low simmer. Cover and cook for 3–3.5 hours, or until the tongue is fork-tender.

3. Peel and Shred

• Let the tongue cool slightly. Peel off the tough outer layer (it should come off easily when warm).
• Slice and shred the meat into bite-sized chunks or strips.

4. Crisp the Carnitas

• In a cast iron skillet or wide sauté pan, heat the lard or beef fat over medium-high heat.
• Add the shredded tongue, paprika, and chili flakes. Fry until browned and crispy on the edges—about 6–8 minutes. Stir occasionally to prevent burning.
• Finish with fresh lime juice and adjust salt as needed.

Serving Suggestions

Serve the crispy carnitas in warm tortillas with simple toppings like onion, cilantro, lime, and pickled red onions. They’re also excellent in rice bowls, salads, or empanadas.