Beef Tongue Tacos | Tacos de Lengua

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!