Tacos de Lengue con "Queseaux"

Name: Tacos de Lengua with Queseaux (Beef Tongue)
Yield: 12 servings
Ingredients: 3 pounds fresh beef tongue, split into 4 even pieces; 3 cloves garlic, papery skins on, smashed; 1 medium yellow onion, skin-on, quartered; 1 cup beef broth; 1/4 cup chipotles in adobo; 1 tablespoon kosher salt, plus more for seasoning; 2 tablespoons oil; 2 teaspoons xanthan gum; Warm corn tortillas, homemade or store-bought, for serving; Serving suggestions: diced onion, cilantro leaves, lime wedges, salsa, whatever you like on a taco

Tacos de lengua con queseaux features tender, steaklike beef tongue cooked in a pressure cooker and served with queseaux, an innovative cheese-free sauce made by blending the braising liquid with xanthan gum until thick and creamy.

🏷️Taco 🏷️Main dish

Total

Servings

12

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Food Network

Ingredients

3 pounds fresh beef tongue, split into 4 even pieces

3 cloves garlic, papery skins on, smashed

1 medium yellow onion, skin-on, quartered

1 cup beef broth

1/4 cup chipotles in adobo

1 tablespoon kosher salt, plus more for seasoning

2 tablespoons oil

2 teaspoons xanthan gum

Warm corn tortillas, homemade or store-bought, for serving

Serving suggestions: diced onion, cilantro leaves, lime wedges, salsa, whatever you like on a taco

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Instructions

1
Add the tongue, garlic, onion, beef broth, chipotles in adobo and salt to a stovetop pressure cooker. Follow the manufacturer's instructions for locking on the pressure cooker lid set over high heat. Pressure cook at high pressure for 30 minutes. Follow the manufacturer's instructions for quick-releasing the pressure, then unlock the lid and use tongs to remove the tongue, reserving the cooking liquid. Allow the tongue to cool to the touch, running under cool water in a colander. Use your fingers or a paring knife to trim away the skin. Cube the meat and season with kosher salt. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Heat until hot, then add the seasoned tongue and sear until evenly browned, about 5 minutes.
2
Meanwhile, blend the cooking liquid with the xanthan gum, creating your "queseaux."
3
Build your tacos: tortillas, seared tongue, diced onion and cilantro. Serve alongside the lime wedges, "queseaux" and salsa.

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Tips & Notes

Pro tips

Split the tongue into 4 pieces to ensure even cooking and faster tenderization in the pressure cooker.
Don't discard the braising liquid—it's the foundation of queseaux; strain solids before blending for a silky texture.
Whisk xanthan gum with a small amount of cold broth before adding to the blender to prevent clumping.
Taste queseaux for salt after blending; the rendered fat may muffle seasoning, requiring adjustment beyond the initial braising salt.

Substitutions

Chipotles in adobo → dried chipotles (rehydrate in hot water first) or jalapeños (less smoky depth)
Xanthan gum → cornstarch slurry (2 tablespoons cornstarch + 3 tablespoons cold water; sauce will be less silky but functional)

Storage & make-ahead

Refrigerate queseaux in an airtight container up to 4 days; shredded tongue keeps 3 days. Reheat both gently with a splash of broth. Freeze tongue up to 3 months; queseaux does not freeze well due to emulsion breakdown.

Equipment

pressure cooker · blender

Common Questions

How long does beef tongue take to cook in a pressure cooker?

Beef tongue typically cooks in 45–60 minutes under pressure, depending on size and thickness. Let pressure release naturally for best tenderness.

What is queseaux and can I make it ahead?

Queseaux is a blended braising liquid thickened with xanthan gum to mimic cheese sauce without dairy. Make it ahead and refrigerate; reheat gently before serving.

Can I substitute beef tongue with another cut?

Yes, beef brisket or chuck roast work, though they lack tongue's distinctive texture. Use the same cooking time and braising method.

How much queseaux does the recipe make?

The recipe yields extra queseaux beyond what's needed for tacos—perfect for dipping tortilla chips or drizzling over other dishes the next day.

What's the purpose of xanthan gum in this recipe?

Xanthan gum transforms the thin braising liquid into a thick, velvety sauce mimicking queso without cheese, stabilizing the emulsion created by the rendered fat.