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Incredibly tender, slow-simmered beef tongue, chopped and seared until lightly crisp. Served in warm corn tortillas with fresh onion and cilantro, this is the ultimate taqueria experience you can make at home.
Slow-Simmer the Beef Tongue
Peel and Prepare the Meat
Incredibly tender, slow-simmered beef tongue, chopped and seared until lightly crisp. Served in warm corn tortillas with fresh onion and cilantro, this is the ultimate taqueria experience you can make at home.
This mexican recipe takes 210 minutes to prepare and yields 6 servings. At 786.68 calories per serving with 40.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sear the Lengua
Warm Tortillas and Assemble Tacos
Add other traditional toppings like crumbled cotija cheese, thinly sliced radishes, or a creamy avocado salsa.
For a subtle background heat, add 1-2 dried chiles de árbol to the pot when simmering the tongue.
Instead of dicing, you can shred the cooked tongue meat with two forks for a different texture in your tacos.
Beef tongue is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
This cut of meat is packed with heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels. It's also a great source of zinc, crucial for immune function and wound healing.
Lengua is particularly rich in Vitamin B12, which is vital for nerve function and the formation of red blood cells. It also contains other B vitamins like niacin and riboflavin that help convert food into energy.
The tongue is ready when it is exceptionally tender. The best way to check is to pierce the thickest part of the meat with a fork. It should go in and out with very little resistance, similar to a well-cooked pot roast.
Yes, peeling is essential. The outer skin of the tongue is very tough, waxy, and has a bumpy texture that is unpleasant to eat. Removing it reveals the tender, flavorful meat underneath.
Absolutely. The best way is to complete Step 1 (simmering the tongue) a day or two in advance. Let the tongue cool completely in its broth and store it in the refrigerator. When you're ready to serve, gently reheat the tongue in the broth, then proceed with peeling, chopping, and searing.
For the best flavor and texture, warm them one by one on a hot, dry cast-iron skillet or comal for 20-30 seconds per side. If you have a gas stove, you can carefully warm them directly over a low flame for a few seconds per side using tongs.
In moderation, lengua can be part of a healthy diet. It is a nutrient-dense food, rich in protein, iron, zinc, and vitamin B12. However, it is also high in calories and saturated fat, so portion control is key. Serving it with fresh toppings like onion and cilantro adds nutrients.
A typical serving of three Lengua Tacos contains approximately 500-550 calories. This can vary based on the size of your tortillas, the amount of lard used for searing, and any additional toppings like cheese or sour cream.
This recipe goes great with these complete meals
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