Tacos de Lengua Recipe

Name: Tacos de Lengua Recipe
Prep time: 25 min
Cook time: 195 min
Total time: 220 min
Yield: 6 servings
Ingredients: 3 lb beef tongue; 1 medium white onion, quartered, plus more diced for topping; 4 cloves garlic cloves, smashed; 2 leaves bay leaves; 1 tsp black peppercorns; 2 tsp kosher salt; 2 tbsp vegetable oil; 16 tortillas corn tortillas; 1/2 cup white onion, finely diced, for topping; 1/2 cup cilantro, chopped; 2 limes limes, cut into wedges; 1 cup salsa verde

A long, slow simmer breaks down the tongue's dense muscle and thick skin until the meat is fork-tender and easy to peel, then a hot skillet finish crisps the diced edges so every bite has both a soft, rich interior and a browned, savory crust.

Prep: 25 min
Cook: 195 min
Total: 220 min
Servings: 6

Ingredients

Servings6

3 lb beef tongue
1 medium white onion, quartered, plus more diced for topping
4 cloves garlic cloves, smashed
2 leaves bay leaves
1 tsp black peppercorns
2 tsp kosher salt
2 tbsp vegetable oil
16 tortillas corn tortillas
1/2 cup white onion, finely diced, for topping
1/2 cup cilantro, chopped
2 limes limes, cut into wedges
1 cup salsa verde

Nutrition per serving

Calories: 685
Protein: 37g
Carbs: 37g
Fat: 46g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Place the beef tongue in a large stockpot or Dutch oven with the quartered onion, garlic, bay leaves, peppercorns, and salt. Add water to cover by about 2 inches.
2Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 2.5 to 3 hours, until a fork slides into the thickest part with almost no resistance.
3Lift the tongue out of the pot and let it rest until cool enough to handle, about 15 minutes. Strain and reserve 1 cup of the cooking liquid.
4While the tongue is still warm, peel away the thick, rough outer skin with your fingers or a paring knife, it should come off in strips fairly easily.
5Trim any remaining connective tissue at the base, then dice or finely chop the peeled tongue.
6Heat the vegetable oil in a large skillet or griddle over medium-high heat. Add the chopped tongue in a single layer with a splash of the reserved broth and cook, stirring occasionally, until the edges are browned and crisp, 6 to 8 minutes.
7Warm the corn tortillas on a dry skillet or open flame until pliable, about 20 seconds per side, and stack in a towel to keep warm.
8Fill the warm tortillas with the crisped lengua and top with diced onion, cilantro, a squeeze of lime, and salsa verde.

Tips & variations

A pressure cooker cuts the braise down to about 45-50 minutes at high pressure with a natural release, use the same aromatics and liquid.
Add a tablespoon of cumin seeds and a few dried chiles to the braising liquid for a more layered background flavor before the meat even hits the skillet.
Chopped tongue keeps its texture best when diced small, about 1/4-inch pieces crisp more evenly than large chunks.
Radishes, pickled onions, or a spoonful of guacamole are all common lengua taco toppings alongside the standard onion and cilantro.

Storage & reheating

Store the cooked, chopped tongue in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a hot skillet with a splash of broth or water to re-crisp the edges rather than microwaving, which leaves it soft and rubbery.

Tips from the Tulo kitchen

Skim the foam that rises during the first 20 minutes of simmering for a cleaner-tasting broth, which can also be saved and used as a light beef stock.
Chilling the peeled, cooked tongue in the fridge for an hour before chopping makes it firmer and much easier to dice neatly.

FAQ

What part of the animal is lengua?

Lengua is beef tongue, a dense, well-exercised muscle that requires a long, slow simmer to become tender enough to slice or chop for tacos.

Is beef tongue tough or fatty?

Raw tongue is tough and covered in a thick, inedible skin, but after several hours of simmering it becomes very tender and rich, with a fat content closer to short rib than to lean cuts like sirloin.

Do I have to peel the skin off before eating it?

Yes. The outer skin is thick, rough, and unpleasant to chew, it needs to be peeled away after cooking, which is easiest to do while the meat is still warm.

Can tacos de lengua be made ahead?

Yes. Braise and peel the tongue up to 3 days ahead and refrigerate it whole or chopped, then crisp it in a hot skillet just before serving so the texture doesn't turn mushy from resting.