Grass-Fed Beef · Mexican
Tacos de Lengua (Beef Tongue Tacos)
Taqueros will tell you lengua is the most tender meat at the taco stand: slow-simmered beef tongue becomes buttery and rich, then gets a quick crisp on the plancha. Tongue from grass-fed, pasture-raised cattle has a clean, mild flavor—an excellent way to enjoy nose-to-tail eating.
- Prep20 min
- Cook200 min
- Total220 min
- Servings6
Ingredients
- 1 organic grass-fed beef tongue (1–1.3 kg) $670
- 1/2 white onion, plus 1 onion finely chopped to serve
- 1 head garlic, halved
- 3 bay leaves, 1 tsp black peppercorns, 1 tbsp salt
- 2 tbsp organic pork lard $340
- 18 corn tortillas
- 1 bunch cilantro, chopped
- Salsa roja (tomato, chile de árbol, garlic) to serve
- Limes
Instructions
- Rinse the tongue well. Place it in a large pot with the half onion, garlic, bay leaves, peppercorns and salt, and cover with water by 5 cm.
- Bring to a boil, skim, then simmer gently, covered, for 3–3½ hours until a knife slides in easily. (Pressure cooker: about 60 minutes.)
- Transfer the tongue to a board and, while still hot, peel off the thick outer skin; it should come away easily. Trim any gristle at the base.
- Cut the tongue into 1 cm dice. Strain and reserve some of the cooking broth.
- Heat the lard on a griddle or large skillet over medium-high heat and fry the diced tongue until lightly crisp at the edges, splashing in a little broth to keep it juicy.
- Warm the tortillas on the griddle.
- Serve the lengua on doubled tortillas topped with onion and cilantro, with salsa roja and lime.
Tips
- Peel the tongue while it is still hot—the skin sticks once it cools.
- Cooked, peeled tongue keeps 4 days in the fridge in a little broth; just dice and crisp before serving.
