Lengua Tacos with Avocado Salsa
That's right. Beef tongue. If you haven't had it, I can guarantee, it doesn't taste the way you think. It's super-tender and succulent and has a rich, beefy flavor that's more intense that most other cuts of meat.
Ingredients
Lengua
- 4 lbs. Beef tongue - make a few slashes through the skin, longways
- 2 quarts chicken stock - or water
- 1 large white onion - peeled and quartered
- 1 head garlic - cut in half and all loose peel removed (doesn't need to be completely peeled)
- 1-2 large jalapenos - roughly chopped
- 5 dried bay leaves
- 1 tbsp. kosher salt - plus 1 tsp.
- 2 tsp. black pepper - plus 1 tsp.
- 1 tsp. dried thyme
- 1 tsp. Mexican oregano
- 2 tsp. pure chile powder - don't use regular chili powder, it has garlic and other seasonings in it. Use a pure one like I've described in the post or a pure store-bought one.
- 1/4 cup fresh pork lard - or other high heat frying oil
Taco Assembly
- 8 yellow corn tortillas - toasted on a dry comal or over a burner. Softened in a tortilla warmer.
- Avocado Salsa - see linked recipe
- 2 radishes - cleaned and either sliced very thin or cut into matchsticks
- 1 bunch cilantro - soft stems and leaves roughly chopped
- 1 large lime - cut into quarters (optional)
Instructions
Lengua
- Clean the beef tongue under running water and slash the skin in a few spots, longways, so the liquid can penetrate to the meat.
- Add the tongue, onion, garlic, jalapenos, bay leaves, 1 tbsp. kosher salt, 2 tsp. black pepper, dried thyme, and oregano to the pot. Add the chicken stock and enough water to cover by 1-inch.
- Bring to a boil, then reduce heat to a bare simmer. Cover and cook for 3 hours.
- Turn off the heat and let cool for about half an hour.
- Remove the tongue from the Dutch oven to a cutting board. Using a pair of tongs, peel the skin off and discard. Using a sharp knife, cut off the gristly part where it was attached and remove any excess fat.
- Dice the tongue into 1/2-inch cubes and season with 1 tsp. kosher salt, 1 tsp. black pepper, and all of the pure chile powder. Toss until everything is evenly coated.
- Heat the lard in a cast iron pan until it's shimmering. Working in batches, fry the cubed lengua until it is dark and crispy on all sides. CAUTION: It will pop and splatter while frying. It's helpful to use a splatter screen here to keep from making a mess and potentially burning yourself.
- Remove the lengua from the pan with a slotted spoon and drain on a paper towel lined plate.
Taco Assembly
- Put about a quarter cup of lengua on a tortilla, top with 2-3 tbsp. of avocado salsa, radishes, cilantro, and a squeeze of lime over the top. Serve immediately.
Notes
Strain and save the simmering liquid for soup or stew later. It makes an excellent cooking stock.
Tried this recipe?Let us know how it was!