Tacos de Lengua, a cherished Mexican dish, feature tender beef tongue (lengua) that’s slow-cooked until succulent and then seared or chopped for tacos. Often misunderstood due to its main ingredient, lengua is a delicacy in Mexican cuisine, celebrated for its rich, melt-in-your-mouth texture and mild, beefy flavor. The tongue is typically simmered with aromatics, peeled, and then diced or sliced before being served on warm corn tortillas. Topped with fresh cilantro, onions, and a vibrant salsa, Tacos de Lengua are a testament to the resourcefulness and depth of Mexican culinary traditions, often enjoyed at taquerías or family gatherings.
Ingredients (Serves 6-8)
For the Lengua:
- 1 beef tongue (about 3-4 lbs / 1.3-1.8 kg)
- 1 medium white onion, halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tbsp coarse sea salt
- 1 tsp black peppercorns
- 1 tsp dried Mexican oregano
- 1 small carrot, peeled and halved (optional, for added flavor)
- 1 celery stalk, halved (optional)
- 8 cups water (or enough to cover the tongue)
For Cooking/Searing the Lengua:
- 2 tbsp vegetable oil or lard
- Salt and pepper to taste
For Serving:
- 16-20 small corn tortillas
- 1 cup finely chopped white onion
- 1 cup chopped fresh cilantro
- 2-3 limes, cut into wedges
- Salsa verde or salsa roja (optional, but recommended)
- Optional: sliced radishes, avocado, or pickled jalapeños
Equipment:
- Large pot or Dutch oven
- Tongs
- Sharp knife
- Cutting board
- Large skillet
- Tortilla warmer or clean kitchen towel
Step-by-Step Recipe
Step 1: Clean the Beef Tongue
- Rinse the beef tongue thoroughly under cold water to remove any impurities. Scrub the surface lightly with a brush if needed to ensure it’s clean. Pat dry with paper towels.
Step 2: Simmer the Tongue
- Place the beef tongue in a large pot or Dutch oven. Add the halved onion, garlic cloves, bay leaves, salt, black peppercorns, oregano, carrot, and celery (if using).
- Pour in 8 cups of water, or enough to fully submerge the tongue. Bring the pot to a boil over high heat, then reduce the heat to low, cover partially, and simmer for 3-4 hours. The tongue is done when it’s fork-tender and the outer skin starts to loosen.
Step 3: Cool and Peel the Tongue
- Using tongs, carefully remove the tongue from the pot and place it on a cutting board. Let it cool for about 15-20 minutes until it’s safe to handle.
- While the tongue is still warm, peel off the tough outer skin. Use a sharp knife to help remove any stubborn spots. The skin should come off relatively easily if the tongue is properly cooked. Discard the skin.
Step 4: Strain the Broth (Optional)
- Strain the cooking broth through a fine mesh strainer into a bowl. Reserve the broth for another use, such as making a consommé or soup, or for moistening the lengua later if needed.
Step 5: Dice or Slice the Tongue
- Once peeled, cut the tongue into bite-sized pieces for tacos. You can either dice it into 1/2-inch cubes or slice it thinly (about 1/4-inch thick), depending on your preference. The texture should be tender and slightly gelatinous.
Step 6: Sear the Tongue
- Heat 2 tablespoons of vegetable oil or lard in a large skillet over medium-high heat. Add the diced or sliced tongue in a single layer (work in batches if necessary to avoid overcrowding).
- Season lightly with salt and pepper. Sear the tongue pieces for 2-3 minutes on each side until they develop a golden-brown crust. This step enhances the flavor and adds a slight crispness to the edges while keeping the inside tender.
Step 7: Warm the Tortillas
- Heat a comal or skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until soft and pliable. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep warm.
Step 8: Assemble the Tacos
- Place a portion of the seared lengua onto each warm tortilla. Top with a generous sprinkle of chopped white onion and fresh cilantro. Add any optional toppings like radishes, avocado, or salsa if desired.
Step 9: Serve
- Serve the tacos immediately with lime wedges on the side. Squeeze fresh lime juice over the tacos for a bright, tangy finish. Offer salsa verde or roja for extra flavor.
Tips for Success:
- Cooking Time: The tongue’s cooking time can vary depending on its size. If it’s not tender after 3 hours, continue simmering and check every 30 minutes.
- Peeling the Tongue: Peeling is easiest when the tongue is warm. If it cools too much, the skin may be harder to remove.
- Broth Usage: The leftover broth is flavorful and can be used as a base for soups or stews. In some regions, it’s served as a consommé alongside the tacos.
- Texture Preference: If you prefer a softer texture, skip the searing step after dicing the tongue. For a bit of crispiness, searing is highly recommended.
- Storage: Leftover lengua can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months. Reheat in a skillet with a bit of oil or broth to keep it moist.
