📝 About This Recipe
Widely considered the crown jewel of Mexican street food, Tacos de Lengua features beef tongue braised until it reaches a buttery, fork-tender consistency. This recipe utilizes a traditional slow-simmering method infused with aromatics to transform a humble cut into a luxurious delicacy. Once seared to a crisp finish and nestled in warm corn tortillas, these tacos offer a rich, savory depth that is truly unparalleled in the world of offal.
🥗 Ingredients
The Braise
- 3 pounds Beef Tongue (scrubbed clean)
- 1 White Onion (halved)
- 1 head Garlic (halved crosswise)
- 3 pieces Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt
The Sear
- 2 tablespoons Vegetable Oil (or lard for authentic flavor)
- 1/2 teaspoon Cumin (ground)
Assembly and Garnish
- 18-24 pieces Corn Tortillas (small street taco size)
- 1 small White Onion (finely diced)
- 1 bunch Cilantro (finely chopped)
- 4 pieces Radishes (thinly sliced)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based)
👨🍳 Instructions
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1
Rinse the beef tongue thoroughly under cold running water. Use a kitchen brush to scrub the surface, ensuring any debris is removed.
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2
Place the tongue in a large Dutch oven or heavy-bottomed stockpot. Cover with water until the tongue is submerged by at least 2 inches.
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3
Add the halved onion, the head of garlic, bay leaves, peppercorns, and salt to the pot. Bring the liquid to a rolling boil over high heat.
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4
Once boiling, use a spoon to skim off any grey foam that rises to the surface. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 3 to 3.5 hours.
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5
Check for doneness by piercing the thickest part of the tongue with a knife; it should slide in and out with zero resistance, like butter.
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6
Carefully remove the tongue from the liquid and place it on a cutting board. Let it cool for only 10 minutes—it must be warm to peel effectively.
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7
While the tongue is still warm, use your fingers or a paring knife to peel away the thick, rough outer skin. It should come off in large pieces. Discard the skin and any gristly bits at the base.
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8
Cut the cleaned tongue into 1/2-inch cubes. The meat will be incredibly tender at this stage.
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9
Heat 2 tablespoons of oil or lard in a large cast-iron skillet over medium-high heat.
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10
Add the cubed tongue to the skillet in a single layer. Sprinkle with a pinch of ground cumin. Sear for 3-5 minutes, tossing occasionally, until the edges are golden and crispy.
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11
Warm your corn tortillas on a dry griddle or directly over a gas flame until soft and slightly charred.
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12
To assemble, stack two tortillas (street style), spoon a generous portion of the crispy lengua into the center, and top with diced onion, cilantro, and a drizzle of salsa verde.
💡 Chef's Tips
Don't skip the sear; the contrast between the tender interior and crispy exterior is what defines a great taco de lengua. Peel the tongue while it is still hot; if it cools completely, the skin becomes much harder to remove. If using a pressure cooker, you can reduce the braising time to 80 minutes on high pressure with a natural release. Save the strained cooking liquid! It is a rich beef stock that can be used for soups or rice. For the best flavor, salt the water generously—it should taste like a seasoned soup.
🍽️ 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). Provide a variety of salsas, specifically a spicy Salsa Macha for those who like heat. Accompany with pickled red onions for an extra acidic crunch. A side of grilled spring onions (cebollitas) adds a wonderful charred sweetness.