Man, I love VideoJug!! Hello to another person from San Antone (my spelling). I sent a friend of mine over to the other side of town this past weekend to pick up some of those special tacos and IT WAS BARBACOA!! She wouldn't try it as she thought it was made the "original" way, with a cow's head (or parts from the head), but they don't make it that way and it's not cooked in a pit in the ground, either. But, I would still like to know just what kind of spices are used. BTW, I can still remember those wonderful pork tamales that we used to buy at the Ice Houses, they were soooo good.

good day, Your talking about barbacoa...i live in San Antonio and still call them Ice houses and get Barbacoa on Sundays w/ freah corn torts and avacodo and fresh pico..But now I get mine at Culabra Meat Markerts loctated all over san antonio.. I think you can order on line from them..Hope you got your Mexican food fix... Its about Jacalas time for me...happy trails

Hey thanks for all the replies. Just to comment....my uncle always loved to eat tongue. He would fry it in a small skillet but I never saw what the heck he did after that. That spice you mentioned in your post is "Bay Leaf" and I bet it would make a huge difference without it. On the other posts, the Taco al Pastor was what I thougtht it might be but it wasn't pork and it wasn't cooked on a spit. The meat for these tacos, sit in metal heating vats with an amber liquid. It looks like cooked pieces of roast that is pulled apart into big chunks. I think it might be more like the Carne Asada Taco recipe posted and maybe it's those darn tomatillos that give it that unique taste that I haven't been able to get yet. Boy am I getting hungry!! Thanks and I hope to post my results when I fix this again.

hey man the best way to cook tongue tacos ,you get yourself a nice size tongue ok throw it in a medium size pot kinda pour enough water so that if meat is on bottom of pot theyd still be about 4 inches of water on top after you pour water throw in an onion 4 garlic cloves and about 5 leafs wich i only know their name in spanish theyre called "ojas de laurel" laurel leafs these are very important to add its what gives it its unique mexican style flavor oh and dont forget the salt. After boiling wich will probobly take about 2 hrs. yeah i know 2 HOURS that is a long time but its worth every minute after the boiling is done NOTE POKE the tongue with a knife, if knife easily runs through the meat your all done pull out tongue peel off that thick skin carve off that extra fat cut your onion n cillantro and enjoy with nice fresh radishes

Sear your roast good with salt and pepper. Take it out and cut it into large chunks. Put it back in the pot and let simmer for a few hours until it is fall apart tender. Don't let it dry out. I like it with pico de gallo and fresh corn or flour tortillas. Thin sliced cabbage is good too.

Are you sure it's beef? It sound exactly like tacos al pastor which is marinate pork that it put a spit and shaved off like a gyro. Served with onion and cilantro, and squeeze of lime optional.

Here is a recipe i found online for your...I love those tacos too. The beef that they use is referred to by the mexican people is "Carne Asada" So you can try this recipe or just search for Carne Asada Tacos....Yummm....im hungry now... Ingredients 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices 1/2 teaspoon salt 1 teaspoon freshly ground black pepper crushed red pepper to taste 1 lime 1 (28 ounce) can tomatillos 2 fresh jalapeno peppers, seeded 4 tablespoons canola oil, divided 1 (10.5 ounce) can beef broth 12 (6 inch) corn tortillas 1/2 large onion, chopped 2 tomatoes, chopped 1 avocado - peeled, pitted and sliced 1 bunch fresh cilantro, chopped 1 lemon READ REVIEWS (33) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.