Beef Tongue Fajitas

Name: Beef Tongue Fajitas with Peppers & Garlic
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 pound beef tongue (or 4 pound tongue); 2 whole onions (red, yellow or white); 6 cloves garlic; 2 Tablespoons salt (divided); 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon onion powder; 2 sweet peppers (yellow, orange or red); additional toppings (cilantro, sour cream, cheese, etc.)

Beef tongue fajitas are a traditional Mexican dish featuring slow-cooked, tender beef tongue paired with sautéed bell peppers and onions. The key to success is properly boiling the tongue to remove the outer layer and achieve melt-in-your-mouth tenderness.

🌍Mexican 🏷️Fajitas de lengue 🏷️Tongue fajitas

Total

1h 5m

Servings

8

Difficulty

Expert

Est. Cost

$22–$36

Recipe Source

View original recipe

From Homesteadingfamily

Ingredients

3 pound beef tongue (or 4 pound tongue)
2 whole onions (red, yellow or white)
6 cloves garlic
2 Tablespoons salt (divided)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 sweet peppers (yellow, orange or red)
additional toppings (cilantro, sour cream, cheese, etc.)

11 Ingredients

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Instructions

1
Rinse the tongue well and add it to the pot of your Instant Pot (or pressure cooker) with rough-chopped onion, garlic, 1 ½ tablespoon salt, and enough water to cover by two inches.
2
Put the lid onto the Instant Pot and turn knob to sealing.
3
Pressure cook on high for 50 minutes for a 4 lb tongue (a 3 lb tongue would likely be done in 40 minutes).
4
While tongue is cooking, slice onions and peppers.
5
Once time is complete, manually release pressure. Use a towel and be careful of the steam.
6
Once pressure is reduced, remove beef tongue from the Instant Pot and allow to cool enough to handle.
7
While the tongue cools, add 1-2 Tablespoons of oil to a large skillet and add onions and peppers, stirring only occasionally. The goal is to soften the vegetables and slightly blacken the exterior.
8
Once it’s cool enough to handle, carefully peel the skin off of the tongue. Yes, this is the strangest part, but it should come right off!
9
Slice or shred the meat as desired. If adding the meat to the vegetables, I recommend slicing it in ½ inch slices so it holds up in the pan.
10
Add all spices and the remaining salt (½ tablespoon) to the pan with the vegetables. Homesteading Hack: Add meat as well if pan frying for color.
11
Cook everything in the pan until coated with spices and slightly crispy. Serve in warm tortillas or over rice.

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Tips & Notes

Pro tips

Boil the tongue with onions, garlic, and half the salt for 2-3 hours until a fork pierces it easily—this is non-negotiable for tenderness.
After boiling, let the tongue cool enough to handle, then peel the outer white membrane while still slightly warm for easier removal.
Slice the tongue thinly against the grain to break down muscle fibers and maximize tenderness in every bite.
Don't rush the searing step—get your skillet hot enough that the meat develops a light crust, which adds flavor complexity.

Substitutions

Beef tongue → beef brisket or chuck roast (reduce boiling time to 1.5 hours; will be less tender but still flavorful)
Sweet peppers → poblano peppers (earthier flavor, slightly spicier)
Red/yellow onions → white onions (milder, slightly sweeter)

Storage & make-ahead

Store cooked beef tongue in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with peppers and onions over medium heat for 5-7 minutes until warmed through.

Common Questions

How do you remove the skin from beef tongue?

After boiling the tongue until fork-tender (about 2-3 hours), let it cool slightly, then peel away the outer white membrane with a sharp knife. It should come off easily.

Can you skip boiling and go straight to fajitas?

No. Boiling is essential to tenderize the tongue and remove the tough outer skin. Skipping this step will result in a chewy, inedible texture.

What's the best way to slice beef tongue for fajitas?

Slice against the grain into thin strips (about 1/4 inch). This breaks down the muscle fibers and ensures maximum tenderness.

Can you make beef tongue fajitas ahead of time?

Yes. Cook and slice the tongue up to 2 days ahead. Store in the refrigerator and reheat gently in a skillet with the peppers and onions just before serving.

What cuts of beef tongue work best?

Whole fresh beef tongue (3-4 pounds) is ideal. Frozen tongue works too—thaw completely before cooking. Avoid pre-sliced or canned tongue, which won't achieve the same texture.