Lengua Tacos / Beef Tongue Tacos
Ingredients
To serve
Instructions
Slow-cook the beef tongue
Cook a whole beef tongue gently with aromatics such as dried oregano and bay leaves for at least three good hours.
Peel the tongue
Once the tongue is cooked, let it cool just enough to handle and remove the tough outer skin.
Slice the cooked tongue
Many tacos de lengua use chopped or cubed tongue. I actually prefer thin, broader slices.
They cover the tortilla more evenly and give you that rich, silky lengua in every bite rather than hiding little cubes of meat somewhere underneath the salsa.
Fry slices in the pan
Gently fry the sliced lengua with thinly sliced onion until everything is hot and the meat develops a little extra colour.
You do not need to turn it into something aggressively crispy. The beautiful thing about tongue is its tenderness.
Assemble the tacos
Place the warm lengua onto a freshly heated corn tortilla and add the elements that contrast its richness:
- chopped onion
- fresh coriander
- sliced radish
- salsa verde or salsa roja
- lime, if you want even more acidity
tongue tacos, lengua tacos
