📝 About This Recipe
A true crown jewel of Mexican street food, Tacos de Lengua features beef tongue braised to buttery perfection. This dish transforms a humble cut into a delicacy known for its incredibly tender texture and rich, savory depth. Topped with crisp onions, fresh cilantro, and a squeeze of lime, it is a masterclass in balancing fatty, succulent meat with bright, acidic garnishes.
🥗 Ingredients
The Braise
- 3 pounds Beef tongue (cleaned and rinsed)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 3 pieces Bay leaves (dried)
- 10 pieces Black peppercorns (whole)
- 2 tablespoons Kosher salt
- 8-10 cups Water (enough to fully submerge the meat)
The Sear
- 2 tablespoons Vegetable oil (or lard for authentic flavor)
- to taste Salt and pepper
Assembly and Garnish
- 24 small Corn tortillas (street taco size)
- 1 medium White onion (finely diced)
- 1 bunch Fresh cilantro (finely chopped)
- 4 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based, for serving)
- 4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Rinse the beef tongue thoroughly under cold running water. Place it in a large heavy-bottomed stockpot or Dutch oven.
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2
Add the halved onion, the head of garlic, bay leaves, peppercorns, and salt to the pot. Pour in enough water to cover the tongue by at least 2 inches.
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3
Bring the liquid to a rolling boil over high heat. Once boiling, use a spoon to skim off any gray foam that rises to the surface.
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4
Reduce the heat to low, cover the pot tightly, and simmer gently for 3 to 3.5 hours. The tongue is ready when a knife slides into the thickest part with zero resistance.
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5
Carefully remove the tongue from the liquid and place it on a cutting board. Let it cool for only 10 minutes; it must still be warm to peel easily.
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6
Using your fingers or a paring knife, peel away the thick, rough outer skin of the tongue and discard it. Also trim away any excess fatty gristle at the base.
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7
Dice the cleaned meat into small 1/2-inch cubes. This size ensures maximum surface area for the upcoming sear.
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8
Heat the vegetable oil or lard in a large cast-iron skillet over medium-high heat until shimmering.
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9
Add the diced meat to the skillet in a single layer. Sear for 3-5 minutes, tossing occasionally, until the edges are crispy and golden brown.
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10
While the meat sears, warm your corn tortillas on a hot griddle (comal) until soft and slightly charred. Keep them wrapped in a clean kitchen towel.
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11
Season the seared meat with a final pinch of salt and a splash of the reserved cooking liquid to keep it moist.
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12
Assemble the tacos by placing a generous spoonful of meat onto two stacked tortillas (the 'double-wrap' prevents breaking).
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13
Top immediately with the diced onion, chopped cilantro, and a drizzle of salsa verde.
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14
Serve hot with lime wedges on the side for squeezing and radish slices for a refreshing crunch.
💡 Chef's Tips
Do not let the tongue cool completely before peeling, or the skin will stick to the meat. If using a pressure cooker, you can reduce the braising time to 75-90 minutes. For the best flavor, use high-quality lard instead of oil when searing the diced meat. Save the strained cooking broth! It is incredibly flavorful and can be used as a base for soups or rice. Always double-stack your tortillas; the steam from the meat softens them, and the second layer provides essential structural integrity.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a tart Hibiscus (Jamaica) Agua Fresca. Serve alongside a side of smoky Frijoles de la Olla (pot beans). Add a few slices of creamy avocado or a dollop of guacamole to balance the heat of the salsa. Grilled green onions (cebollitas) make an excellent traditional accompaniment. A side of pickled red onions can provide an extra pop of color and acidity.