Beef Lengua Tacos - Something Edible
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Beef Lengua Tacos

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Beef Lengua Tacos


Servings: Serves around 4-6 (depending on your hankering for offal).

Prep Time: 8 hours

Cook Time: 9 hours


The Lengua

  • 2 lbs beef tongue
  • 2 quarts water
  • 1 1/2 Tbsps liquid smoke
  • 1/4 cup Kosher salt
  • 2 Tbsps demerara sugar
  • 2 ancho chiles tops and seeds removed
  • 1 1/2 tsps Mexican oregano
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp allspice berries (about a dozen berries)
  • 1 yellow onion medium-sized; quartered
  • 6 cloves garlic smashed
  • 2 tsp vegetable oil (You'll use this to sear the cooked tongue.)
  • AdHoc Salsa Taquera

  • 10 oz Ro-Tel Pick your favorite flavor.
  • 1 Tbsp cider vinegar
  • 1/8 tsp salt (aka 'a pinch')
  • 1/8 tsp liquid smoke (or to taste)
  • To serve

  • onion minced
  • cilantro chopped
  • lime wedged
  • soft corn tortillas Warm 'em up. It usually takes 2 per taco.

  • Instructions:

    Into a quart of water, add salt, sugar, ancho chiles, coriander, Mexican oregano, peppercorns, and allspice. Heat to dissolve (about 4-5 minutes in the microwave), and add the brine to a 5.5 qt slow cooker along with the liquid smoke and the last quart of water (tap temperature is fine). Add the onion, garlic cloves, and the tongue. Cover and braise on low for 8-10 hours, until the meat is uber-tender to the point it'd pull easily with a fork. Remove from the hot brine and move to a covered container to refrigerate overnight.

    The next day, peel the skin from the tongue and cut into half-inch slices, and then cut the slices into half-inch strips. Heat a skillet (preferably cast-iron) to medium-high heat with 2 tsp vegetable oil, and sear the strips-o-tongue for 1-2 minutes on two sides until the proper level of gorgeous crust is achieved.

    For the salsa taquera, throw the Ro-Tel, vinegar, salt, and smoke into a blender and liquefy until smooth.

    If you're going for authentic taco truck in the presentation department, serve the tongue on warm corn tortillas, with diced onion, cilantro, a lime wedge and your just-created salsa taquera.


    Prep time listed includes the rest in the fridge after cooking. Hey, it ain't fast food until it hits your plate.

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