Beef tongue tacos (tacos de lengua) feature slow-simmered lengua with a tender, melt-in-your-mouth texture and deep savory flavor—a prized Mexican delicacy that transforms this often-overlooked cut into an elegant, rich taco filling.
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To reduce the cooking time, cut the tongue in about 6 medium size pieces.
Transfer the tongue, onion, deveined and rinsed dry guajillos to a large pot. Cut the head of garlic in half and add it in along with the bay leaves, peppercorns, dry oregano, salt, hierba buena and up to 2 inches of water above the tongue, about 8 cups.
Bring to a boil over medium high heat, then lower to medium low for a gentle simmer. Cover and let it cook for about 1:30-2:00 hrs or until fork tender.
When the tongue is fork tender remove from the broth and peel off the skin while still hot (see notes below). Take precautions, you can wear kitchen heat resistant gloves for this step.
Dice the cooked muscle into small bite size pieces.
(Optional) Place a pan over medium high heat and add oil/lard. Once hot, slighlty cook and brown 8 green onions, cut in half (remove the top green part).
With the large pan over medium high heat add lard/oil and brown the Lengua. Season with kosher salt and stir to combine.
When ready remove from the heat.
Heat the corn tortillas on a comal/griddle or over a small amount of lard for additional flavor.
To serve, add the browned meat to the center of the tortilla and top with chopped onion, cilantro, salsa and a drizzle of lime juice. Lay the green onions on the side and Enjoy!
Cool and peel the cooked tongue, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months; reheat gently in reserved broth or a skillet.
Beef tongue typically simmers for 1.5 to 2 hours until tender enough to peel the outer skin easily and shred or slice the meat.
Yes. After cooking, the outer gray-white membrane should be removed by peeling it away under cool running water or with a paring knife.
Serve the shredded or sliced tongue on warm corn or flour tortillas with diced onion, cilantro, lime, and salsa or guacamole for authentic preparation.
Yes. Cook and cool the tongue, peel it, then refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in broth or a skillet before serving.
Fresh mint or cilantro can substitute for hierba buena; use the same amount. The flavor will be slightly different but equally authentic.
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