Go Back
A plate of Tacos de Lengua filled with tender beef tongue, topped with fresh cilantro, diced onions, and a drizzle of salsa, served with lime wedges.

Tacos de Lengua

Ely Chef
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6 tacos
Calories 250 kcal

Ingredients
  

For the Beef Tongue

  • 1 beef tongue around 2-3 lbs – The star of the show, beef tongue becomes tender and flavorful with the right preparation.
  • 1 medium onion halved – Adds a subtle sweetness to the broth.
  • 4 cloves of garlic – Enhances the depth of flavor.
  • 2 bay leaves – Infuses the dish with a warm earthy aroma.
  • 1 tablespoon black peppercorns – Adds a touch of spice to the cooking liquid.
  • Salt to taste – Essential for seasoning the tongue during cooking.

For the Tacos

  • Fresh corn tortillas – Soft and warm they are the perfect base for your tacos.
  • Chopped cilantro – Brightens the flavors and adds a touch of freshness.
  • Diced onion – For a bit of crunch and sharpness.
  • Lime wedges – A squeeze of lime takes the flavors to another level.
  • Your favorite salsa – Whether it’s tangy spicy, or smoky, choose a salsa that complements the rich flavor of the beef tongue.

Optional Toppings

  • Avocado slices – For a creamy addition.
  • Pickled jalapeños – Add some heat and tang.
  • Queso fresco – A mild crumbly cheese that enhances the dish.

Instructions
 

Prepare the Beef Tongue

  • Rinse the beef tongue under cold water to remove any impurities.
  • In a large pot, add the beef tongue, halved onion, garlic cloves, bay leaves, black peppercorns, and enough water to cover it completely. Season generously with salt.
  • Bring the pot to a boil, then reduce the heat to low and simmer for 2.5–3 hours, or until the beef tongue is tender and easily pierced with a fork.

Peel and Slice the Tongue

  • Remove the cooked tongue from the pot and let it cool slightly until it’s safe to handle.
  • Use a knife to gently peel off the thick outer skin—it should come off easily. Discard the skin.
  • Slice the tongue into thin strips or small cubes, depending on your preference for taco fillings.

Sauté for Extra Flavor (Optional)

  • Heat a skillet over medium-high heat and add a drizzle of oil.
  • Sear the sliced beef tongue for a few minutes to give it a golden-brown crust. Sprinkle with a pinch of salt and your favorite seasonings for added flavor.

Warm the Tortillas

  • Heat your corn tortillas on a dry skillet or directly over an open flame for about 30 seconds per side, until they’re warm and pliable.

Assemble the Tacos

  • Lay a warm tortilla flat and add a generous portion of the sliced beef tongue.
  • Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice.
  • Add your favorite salsa and any additional toppings like avocado slices or queso fresco.

Serve and Enjoy

  • Arrange the tacos on a plate, garnish with lime wedges, and serve immediately while warm.