Lengua Tacos
Incredibly tender, slow-simmered beef tongue, chopped and seared until lightly crisp. Served in warm corn tortillas with fresh onion and cilantro, this is the ultimate taqueria experience you can make at home.
For 6 servings
4 steps. 190 minutes total.
- 1
Step 1
- a.Slow-Simmer the Beef Tongue
- b.Rinse the beef tongue under cold water. Place it in a large stockpot or Dutch oven.
- c.Add the halved onion, garlic head, bay leaves, black peppercorns, Mexican oregano, and 1.5 tbsp of salt.
- d.Cover with cold water by at least 2 inches. Bring to a rolling boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
- e.Cover the pot and let it simmer for 3 to 3.5 hours. The tongue is ready when the thickest part can be easily pierced with a fork with no resistance.
- 2
Step 2
- a.Peel and Prepare the Meat
- b.Carefully transfer the cooked tongue to a large cutting board. Reserve at least 1 cup of the flavorful cooking broth and strain it.
- c.Let the tongue cool for about 10-15 minutes, until it's cool enough to handle but still very warm. This is crucial for easy peeling.
- d.Using a small, sharp knife, make a slit down the length of the tough outer skin. Use your fingers to peel the skin away; it should come off in large pieces. Discard the skin.
- e.Trim any excess fat or gristle from the base of the tongue. Chop the tender meat into small, 1/4-inch dice.
- 3
Step 3
- a.Sear the Lengua
- b.Heat the lard in a large cast-iron skillet or comal over medium-high heat until it shimmers.
- c.Add the diced lengua to the skillet in a single layer. Allow it to sear, undisturbed, for 3-4 minutes, until a deep brown, crispy crust forms on the bottom.
- d.Stir the meat and continue to cook for another 2-3 minutes until heated through and crisped to your liking.
- e.Add 2-3 tablespoons of the reserved cooking broth to moisten the meat. Season with the remaining 0.5 tsp of salt, stir well, and remove from heat.
- 4
Step 4
- a.Warm Tortillas and Assemble Tacos
- b.While the meat sears, warm the corn tortillas on a dry comal, skillet, or directly over a low gas flame for about 20-30 seconds per side until soft and pliable.
- c.To assemble, stack two warm tortillas for each taco (a traditional taqueria style).
- d.Place a generous spoonful of the crispy seared lengua onto the tortillas.
- e.Garnish with a sprinkle of finely diced white onion and fresh cilantro.
- f.Serve immediately with lime wedges for squeezing over the top and your favorite salsa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peeling the tongue while it's still warm is the most important step. If it cools completely, the skin will be very difficult to remove.
- 2Don't discard the cooking liquid (broth)! It's a rich beef broth perfect for making soups, stews, or cooking rice.
- 3For extra crispy lengua, use a cast-iron skillet and don't overcrowd the pan. Cook in batches if necessary.
- 4You can cook the tongue a day ahead. Let it cool completely in its broth, then refrigerate. The next day, gently reheat the tongue in the broth before peeling, chopping, and searing.
- 5An Instant Pot or pressure cooker can reduce the simmering time to about 75 minutes on high pressure, followed by a natural release.
- 6Soaking the diced white onion in cold water for 10 minutes before serving can mellow its sharp bite.
Adapt it for your goals.
Toppings
Add other traditional toppings like crumbled cotija cheese, thinly sliced radishes, or a creamy avocado salsa.
Spice LevelSpice Level
For a subtle background heat, add 1-2 dried chiles de árbol to the pot when simmering the tongue.
Meat PreparationMeat Preparation
Instead of dicing, you can shred the cooked tongue meat with two forks for a different texture in your tacos.
Why this is on our healthy list.
Protein Powerhouse
Beef tongue is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in Iron and Zinc
This cut of meat is packed with heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels. It's also a great source of zinc, crucial for immune function and wound healing.
B-Vitamin Boost
Lengua is particularly rich in Vitamin B12, which is vital for nerve function and the formation of red blood cells. It also contains other B vitamins like niacin and riboflavin that help convert food into energy.
Frequently asked questions
The tongue is ready when it is exceptionally tender. The best way to check is to pierce the thickest part of the meat with a fork. It should go in and out with very little resistance, similar to a well-cooked pot roast.