Beef Tongue Tacos | Tacos de Lengua Recipe
Lengua (beef tongue) is a delicacy in Mexico, beloved for its tender, melt-in-your-mouth texture. Growing up, I loved enjoying it in tacos for its rich flavor.
Ingredients
Cook the Tongue
- 2 1/2 lbs beef tongue
- 1/2 large white onion
- 1 head garlic
- 1/2 tsp whole black peppercorns
- 4 bay leaves
- 5 sprigs hierba buena (mint)
- 4 guajillo chiles
- 1 1/2 tsp kosher salt
- 1/2 tsp dried Mexican oregano
- 8 cups water
Brown the Tongue
- 1/2 tsp lard or oil
- 1/2 tsp kosher salt
Sautéed Green Onions
- 8 green onion pearls
- 2 tsp lard or oil
Assemble
- Golden chile de arbol salsa taquera
- 15 small corn tortillas
- White onion, diced
- Cilantro, chopped
- Limes
Instructions
- To reduce the cooking time, cut the tongue in about 6 medium size pieces.
- Transfer the tongue, onion, deveined and rinsed dry guajillos to a large pot. Cut the head of garlic in half and add it in along with the bay leaves, peppercorns, dry oregano, salt, hierba buena and up to 2 inches of water above the tongue, about 8 cups.
- Bring to a boil over medium high heat, then lower to medium low for a gentle simmer. Cover and let it cook for about 1:30-2:00 hrs or until fork tender.
- When the tongue is fork tender remove from the broth and peel off the skin while still hot (see notes below). Take precautions, you can wear kitchen heat resistant gloves for this step.
- Dice the cooked muscle into small bite size pieces.
- (Optional) Place a pan over medium high heat and add oil/lard. Once hot, slighlty cook and brown 8 green onions, cut in half (remove the top green part).
- With the large pan over medium high heat add lard/oil and brown the Lengua. Season with kosher salt and stir to combine.
- When ready remove from the heat.
- Heat the corn tortillas on a comal/griddle or over a small amount of lard for additional flavor.
- To serve, add the browned meat to the center of the tortilla and top with chopped onion, cilantro, salsa and a drizzle of lime juice. Lay the green onions on the side and Enjoy!
Notes
- The tongue is usually cooked whole but it does take longer. If you have the time, it is an option.
- Lengua is sold whole and with the membrane still attached. The membrane will be removed after cooked.
- Removing the membrane from tongue: It is easier to remove the membrane while the tongue is still hot. You can use heat resistant gloves, a pair of tongues or a fork to help you. Be sure to take precautions, no need to burn yourself.