Lengua Tacos
Tender, flavorful, and authentically Mexican, these Lengua Tacos are a truly elevated taco experience. Made with slow-simmered beef tongue that’s cooked alongside aromatic garlic, onion, bay leaves, and peppercorns, this recipe results in melt-in-your-mouth tenderness with a crisp sear for added texture. Served on warm corn tortillas and topped with a fresh, vibrant combination of chopped onion, cilantro, and a squeeze of lime, these tacos offer a perfect balance of rich, savory flavors and refreshing brightness. Whether you’re a seasoned foodie or looking to try something new, these tacos are a must-try for fans of traditional Mexican cuisine. Customize with your favorite salsa for a personal touch, and enjoy a taste of culinary heritage in every bite!
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Recipe Information
Ingredients
- 2 pounds Beef tongue
- 4 units Garlic cloves
- 1 unit Yellow onion
- 2 units Bay leaves
- 1 teaspoon Black peppercorns
- 1.5 tablespoons Salt
- 12 units Small corn tortillas
- 2 tablespoons Vegetable oil
- 0.5 cup White onion (finely chopped)
- 0.5 cup Fresh cilantro (chopped)
- 4 units Lime wedges
- 0.5 cup Salsa (optional)
Instructions
Thoroughly rinse the beef tongue under cold water and trim any excess fat or sinews if necessary.
Place the beef tongue in a large pot and cover it with water. Add the garlic cloves, yellow onion (cut into quarters), bay leaves, black peppercorns, and salt.
Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer for 3-4 hours, or until the beef tongue is tender and easily pierced with a fork.
Remove the tongue from the pot and let it cool slightly, just enough to handle safely. Peel off the thick outer skin, which should come away easily. Discard the skin.
Dice the peeled tongue into small, bite-sized pieces.
Heat the vegetable oil in a large skillet over medium heat. Add the diced tongue and cook for 5-7 minutes, stirring occasionally, until lightly browned and crispy on some edges.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred, about 30 seconds per side.
Assemble the tacos by placing a generous spoonful of the cooked lengua on each tortilla. Top with finely chopped white onion and fresh cilantro.
Serve with lime wedges and your favorite salsa on the side for added flavor.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 12217 mg | 531% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 15.8 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 3973 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
