Authentic Tacos de Lengua (Beef Tongue Tacos)
Melt-in-your-mouth beef tongue slow-cooked to perfection, seared for extra flavor, and served on warm tortillas with fresh toppings for an unforgettable taco experience.
Equipment
- Large stockpot
- Sharp knife
- Cutting board
- Tongs
- Skillet or griddle
- Mixing bowls
- Slotted spoon
Ingredients
- For the Beef Tongue:
- 1 whole beef tongue about 3–4 pounds
- Water enough to cover tongue
- 1 large white onion quartered
- 5 cloves garlic
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 2 sprigs fresh oregano optional
- For the Tacos:
- 20 –24 small corn tortillas
- 1 white onion finely diced
- 1 bunch fresh cilantro chopped
- Lime wedges
- Salsa roja or salsa verde
- Sliced radishes optional
- Pickled jalapeños and carrots optional
- For Searing Optional:
- 2 tablespoons vegetable oil
Instructions
- Prepare the Tongue:
- Rinse the beef tongue under cold water. Optionally soak it in a vinegar-water solution for 1 hour, then rinse and pat dry.
- Cook the Tongue:
- Place the tongue in a large stockpot. Add enough water to cover it, then add quartered onion, garlic, bay leaves, peppercorns, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until fork-tender.
- Peel and Slice:
- Remove the tongue from the pot and let it cool slightly. Peel off the thick outer skin. Trim off any tough parts if needed. Chop the meat into bite-sized pieces.
- (Optional) Sear the Tongue:
- Heat a skillet or griddle over medium-high heat. Add vegetable oil. Sear the chopped tongue for 5–7 minutes, stirring occasionally until lightly crispy and golden-brown.
- Prepare Toppings:
- Finely dice the onion and chop the cilantro. Warm the tortillas on a hot dry skillet.
- Assemble the Tacos:
- Place chopped lengua on each tortilla. Top with diced onion, cilantro, a squeeze of lime, and your choice of salsa. Serve immediately with optional sides like radishes or pickled vegetables.
Notes
For even more flavor, sear the tongue pieces after boiling.
The cooked tongue can be refrigerated for up to 4 days or frozen for up to 2 months.
Customize with your favorite salsas—spicy red or tangy green are classic choices.