Tacos de lengua are braised beef tongue tacos with a tender, deeply flavoured interior and caramelised crust, served with charred salsa verde and fresh masa harina tortillas. This Mexican classic rewards patience and converts home cooks who have never tried tongue before.
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Place the tongue in a large saucepan with the onion, garlic, bay leaves, stems of the coriander, peppercorns and chicken stock. Add enough water to just cover the tongue.
Bring to a simmer over medium heat, then cover and cook on low for 3 hours, until tender.
Remove the tongue from the pot and set aside, until cool enough to handle.
Combine the masa, lard and salt in a large mixing bowl. Gradually stir in the water until you get a wet dough consistency, similar to playdough.
Gently knead the dough 1 minute, testing a small amount in your hands pressing together to flatten. Add a little more water if it is too crumbly.
Cover and set aside for 30 minutes to rest.
Preheat a heavy based frying pan over high heat. Cook the jalapeno, garlic and onion, turning until well charred on all sides.
Transfer to a blender, along with the tomatillos, coriander leaves, lime juice and season with salt. Blend until smooth, then transfer to a serving bowl.
Portion the tortilla dough into 40g balls. Roll between your palms into smooth balls.
Press each ball into a thin round using a tortilla press lined with thick plastic wrap (such as a snaplock bag) or baking paper.
Preheat a tawa or large heavy based frying pan over high heat. Cook the tortillas for 30 seconds, then flip and cook for 1 minute. Flip again and cook for a further 10 seconds or until they start to puff.
Transfer the tortillas to a plate wrapped in a tea towel to keep warm.
Remove the “skin” from the tongue, then slice 1cm thick.
Heat a heavy based frying pan over high heat and add your oil. Cook the tongue, in batches, for 2-3 minutes, until well browned on both sides and starting to crisp. Transfer to a serving plate and keep warm while cooking the remaining tongue.
To serve, top a tortilla with some slices of tongue, avocado, onion, a drizzle of salsa verde and coriander leaves to garnish.
Store braised, peeled tongue in its braising liquid in the refrigerator for up to 2 days before searing and serving. Salsa verde and tortillas are best made fresh; prepare the braise ahead to streamline assembly.
tortilla press · large saucepan with lid · blender
No. Peel the skin while the tongue is still warm from the braise—once it cools completely, the skin contracts and becomes difficult to remove. Work quickly after braising.
There is no close substitute that produces the same result. Beef tongue is a whole muscle sold at butchers and Latin specialty stores. Ask your butcher to order one if it's not in stock.
Yes. Braise the tongue up to 2 days ahead, cool completely, store in the braising liquid in the refrigerator, then peel and sear before serving.
Masa harina is essential for authentic corn tortillas from scratch and has no direct substitute. Check Latin grocery stores, the international aisle of supermarkets, or order online (MASECA is widely available).
Yes. Halve fresh tomatillos and char them in the pan with the jalapeño and onion before blending, then proceed as directed.
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