tacos de lengua
Discover the authentic flavors of Tacos de Lengua with this easy, delicious recipe. Perfect for taco lovers seeking bold, traditional Mexican taste!
Ingredients
For the Beef Tongue (Lengua)
- 1 whole beef tongue about 2-3 lbs – The star of the dish, known for its rich, beefy flavor and ultra-tender texture when cooked properly.
- 8 cups water – Enough to fully submerge the tongue for a slow even cook.
- 4 garlic cloves smashed – Adds deep, aromatic flavor to the broth.
- 1 medium onion quartered – Enhances the natural sweetness of the meat.
- 2 bay leaves – Infuses the cooking liquid with a subtle herbal note.
- 1 tablespoon black peppercorns – Provides warmth and a slight spice.
- 1 teaspoon whole cumin seeds – A must for authentic Mexican spices.
- 1 tablespoon kosher salt – Brings out the natural flavors of the meat.
For the Tacos
- Corn tortillas 10-12 small – The traditional choice for authentic Mexican tacos. Lightly char them for the best flavor.
- ½ cup fresh cilantro chopped – A bright, fresh contrast to the rich meat.
- ½ cup white onion finely diced – Classic taco topping for crunch and bite.
- Lime wedges – A squeeze of lime enhances the flavors with a burst of acidity.
- Salsa verde or salsa roja – Adds spice and depth; choose based on your preference.
- Avocado slices optional – For an extra layer of creaminess.
- Pickled jalapeños optional – If you like a little heat in every bite.
Optional Seasonings & Add-Ons
- 1 teaspoon smoked paprika – Enhances the depth of the lengua’s flavor.
- 1 teaspoon oregano – A touch of earthiness to complement the meat.
- Radishes thinly sliced – Adds a crisp, peppery bite to each taco.
Instructions
Step 1: Prepare the Beef Tongue
- Rinse the tongue thoroughly under cold water to remove any impurities.
- In a large stockpot, slow cooker, or pressure cooker, add the beef tongue, water, garlic, onion, bay leaves, black peppercorns, cumin seeds, and salt.
- Cook using one of these methods:
- Stovetop: Bring to a boil, then reduce to a simmer. Cover and cook for 3 to 4 hours until fork-tender.
- Slow Cooker: Set to low for 8 hours or high for 5 to 6 hours.
- Pressure Cooker: Cook on high pressure for 60-75 minutes, then allow for a natural release.
Step 2: Peel & Slice the Tongue
- Once the beef tongue is fully cooked, transfer it to a cutting board and let it rest for 10-15 minutes until cool enough to handle.
- Using a sharp knife, peel off the tough outer membrane. It should come off easily.
- Slice the lengua into small cubes or thin strips, depending on your preference.
Step 3: Sear for Extra Flavor (Optional but Recommended)
- Heat a cast-iron skillet or frying pan over medium-high heat and add a little oil or beef tallow.
- Add the sliced lengua and cook for 3-5 minutes, stirring occasionally, until the edges develop a slight crisp and golden-brown color.
- If desired, season with oregano, smoked paprika, or a touch of salt and pepper for enhanced flavor.
Step 4: Warm the Tortillas
- Heat a dry skillet or griddle over medium heat.
- Warm each corn tortilla for 30-45 seconds per side until soft and lightly charred.
- Keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.
Step 5: Assemble the Tacos
- Place a generous portion of seared beef tongue onto each warm tortilla.
- Top with fresh cilantro, diced onions, and a squeeze of lime.
- Add your favorite salsa verde or salsa roja for extra spice and depth.
- Optional: Garnish with avocado slices, pickled jalapeños, or radish slices for added texture and flavor.
Notes
Nutrition Information (Per Serving):
- Calories: 380
- Fat: 18g
- Saturated Fat: 6g
- Protein: 32g
- Carbohydrates: 30g
- Fiber: 3g
- Sugars: 2g
- Cholesterol: 90mg
- Sodium: 450mg
- Potassium: 520mg