Tacos de Lenuga (Beef Tongue Tacos)

​👍​ to “ Here’s a step-by-step guide for making tacos de lengua (beef tongue tacos), a flavorful and tender Mexican classic:

🌮 Tacos de Lengua (Beef Tongue Tacos)

🛒 Ingredients:

For the tongue:

• 1 beef tongue (3–4 lbs)

• 1 medium onion, peeled and halved

• 5–6 garlic cloves

• 2 bay leaves

• 1 tbsp black peppercorns

• Salt to taste

• Water (enough to cover the tongue)

For the tacos:

• Corn tortillas

• Chopped white onion

• Fresh cilantro, chopped

• Lime wedges

• Salsa of choice (roja, verde, or taquera)

• Optional: diced jalapeños or radishes for garnish

🥣 Instructions:

1. Clean the Tongue

• Rinse the beef tongue under cold water.

• If desired, soak it in cold water with a splash of vinegar for 20–30 minutes to reduce odor. Rinse again.

2. Boil

• Place the tongue in a large pot. Add onion, garlic, bay leaves, peppercorns, salt, and enough water to fully submerge it.

• Bring to a boil, then reduce to a simmer. Cover and cook for 3–4 hours, or until the tongue is very tender (a knife should slide in easily).

3. Peel the Skin

• Remove the tongue from the pot and let it cool slightly.

• While still warm, peel off the thick outer skin. It should come off easily.

4. Chop

• Cut off the rougher back end (optional), then dice the tongue into small, bite-sized pieces.

5. Sear (Optional but recommended)

• Heat a little oil in a skillet. Sauté the chopped tongue until lightly crispy and browned for extra flavor.

6. Warm the Tortillas

• Heat corn tortillas on a hot skillet or comal until soft and pliable.

7. Assemble

• Add lengua to each tortilla.

• Top with chopped onion, cilantro, and your favorite salsa.

• Squeeze fresh lime juice over the top.

🔥 Tips:

• Lengua freezes well after cooking—make extra!

• Serve with a side of beans or grilled nopales for a full meal. ”

*Recipe compliments of Claudia Wadsworth of Happy Life Ranch Texas Edition