Tacos de Lengua Recipe (Beef Tongue Tacos)

This recipe isn’t for the squeamish. If the idea of eating something a little out there makes you uneasy, go check out one of our chicken breast recipes instead. Still here? Alright, don’t say I didn’t warn you.

The first time I saw a Tacos de Lengua, I was a kid—maybe eight. Opened the fridge, and there it was. A massive tongue just sitting on a plate. Of course, I had to touch it. Who wouldn’t? It was smooth, cold, and way too real. It looked exactly like what it was—only supersized.

Then my parents cooked it. No clue what they did, but when it hit the plate, I knew one thing: it still looked like a tongue. And the texture? Way too much like my own. I choked it down, but yeah, I wasn’t ready for that one.

Years later, I’m deep in a kitchen, working the line, when the head chef barks out, “Joël! Grab the lengua!” I hesitate for half a second—then I see it, simmering low and slow, rich broth bubbling around it. I slice off a piece, toss it on the grill, hit it with salt and lime, and tuck it into a warm tortilla. One bite changed my mind about this dish.

If you’re ready to move past the initial shock and experience how incredible lengua can be, here’s everything you need to make it at home.

Essential Ingredients

For authentic tacos de lengua, you’ll need:

• 1 (3 to 4-pound) beef tongue
• 2 large onions, peeled
• Cloves from 1 head (yes, an entire head) of garlic, peeled and crushed
• 6 to 7 bay leaves
• 1 tablespoon peppercorns
• 2 tablespoons salt
• Vegetable oil
• 12 to 24 corn tortillas (2 to 3 per person)

Salsa verde

• Avocados
• Cilantro
• Chopped red onion
• Thinly sliced radishes for garnish

These ingredients create a harmonious blend of flavors that define the traditional taco experience.

How to Make Authentic Tacos de Lengua (Step-by-Step)

Simmer the Tongue:

It must be changed. Fill a large (12-quart if you have one) stockpot two-thirds full with water. As you drop in the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt, the water begins to take on a rich, savory aroma. Bring it to a rolling boil, then lower the heat to a gentle simmer. Cover and let it cook for about 3 hours, allowing the flavors to meld as the tongue transforms into a fork-tender delicacy. The kitchen will fill with the deep, comforting scent of slow-cooked beef and spices.

Remove the Skin-like Covering:

Take the tongue out of the water and let it cool for a few minutes. Notice the light-colored, skin-like layer covering most of the tongue. Using your fingers and/or a sharp knife, carefully peel and discard it. The meat underneath is velvety-soft and infused with the slow-simmered flavors of garlic and bay leaf. There is a rough patch of meat where the tongue attaches to the bottom of the mouth—some people prefer to remove this for a smoother texture, but it is completely edible.

Slice, Sauté, and Dice the Tongue:

Slice the tongue into 1/4-inch pieces. (If not using the entire tongue for tacos, you can return the unused portion to the cooking water to keep it moist.)

Heat a little oil in a frying pan over medium-high heat. As the pieces hit the pan, they sizzle instantly, releasing a mouthwatering, beefy aroma. Let them sear until lightly browned, forming a crispy, golden crust that locks in flavor. Flip and repeat on the other side.

Remove from the pan and slice into thin strips, then dice into small cubes, ensuring each bite is packed with deep, rich flavor.

Assemble the Tacos:

Warm the tortillas until they become pliable and slightly charred, releasing a toasty, nutty fragrance. Place a generous spoonful of the diced meat in the center of each tortilla. The juices glisten as they soak into the warm, soft corn tortilla.

Spoon over some tangy salsa verde, letting its vibrant acidity cut through the richness of the meat. Add creamy avocado, crisp red onion, and fragrant fresh cilantro. Garnish with thinly sliced radishes for a refreshing crunch, and enjoy the perfect balance of textures and flavors in every bite.

Enjoy your delicious beef tongue tacos!

Storage Guidelines:

• Refrigerate cooked tongue in an airtight container for up to 3 days
• Freeze portions for up to 2 months
• Store meat and toppings separately

Reheating Methods:

Stovetop (Preferred):

• Heat a skillet over medium heat
• Add a small amount of oil
• Warm meat for 2-3 minutes, stirring occasionally

Microwave (Quick Method):

• Place meat in a microwave-safe dish
• Cover with a damp paper towel
• Heat in 30-second intervals until warm

Troubleshooting Guide About Tacos de Lengua

Common Issues and Solutions:

Tough Meat:

• Ensure proper cooking temperature
• Extend cooking time if needed
• Check for fork tenderness before removing it from the heat

Dry Texture:

• Maintain proper cooking temperature
• Don’t overcook during reheating
• Keep meat in cooking liquid until ready to serve

Need side dish ideas? Here’s what to eat with Alice Springs Chicken

Frequently Asked Questions About Tacos de Lengua

Q: How do I know when the tongue is fully cooked? A: The meat should be fork-tender, and the outer skin should peel away easily.

Q: Can I prepare the tongue in advance? A: Yes, you can cook it 1-2 days ahead and store it properly in the refrigerator.

Q: What’s the best way to slice the tongue? A: Cool slightly, then slice against the grain for the most tender texture.

Conclusion

This guide provides everything needed to create authentic tacos de lengua at home. Remember that patience and attention to detail are key to achieving the perfect texture and flavor that makes this dish so beloved in Mexican cuisine.

Tacos de lengua might not be the first thing you think of when craving Mexican food, but once you try them, you’ll understand why they’re a beloved classic. When cooked properly, beef tongue is tender, flavorful, and delicious—especially when paired with fresh toppings and a tangy salsa verde.

If you ever spot “tacos de lengua” on the menu at an authentic taqueria, don’t hesitate to give them a try. Or better yet, make them at home with this traditional recipe! You might just find yourself wanting to eat the entire batch. Enjoy, and happy cooking!

Try our recipes page for more inspiration to complement your Tacos de Lengua.

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