Tacos de Lengua Recipe: How to Make Beef Tongue Tacos

Tacos de lengua is a classic Mexican dish consisting of chunks of tender braised beef tongue tucked inside warm corn or flour tortillas. A low-and-slow braise in liquid transforms this tough muscle into juicy, succulent meat, after which home cooks can fry it in pork fat to give it a crispy, browned outer layer. Like carnitas and barbacoa tacos, tacos de lengua are popular street food across many Latin American countries.

Lengua, or the tongue of the cow, has a tougher, more fibrous texture and slightly gamier flavor than your average beef steak. When home chefs simmer this meaty muscle over low heat, the connective tissues break down to yield a tender cut of beef with a rich, meaty taste and notes of umami.

Follow these tips to craft the best beef tongue tacos possible:

1. 1. Switch up the meat. If your butcher is running low on cow tongue, you can prepare lengua tacos with an equal-sized portion of pork or lamb tongue. Depending on the exact size, a smaller tongue may require less cooking time to tenderize fully without overcooking.
2. 2. Change up the seasonings. Customize your lengua tacos with your favorite whole spices, herbs, and seasonings. Add heat to the dish by incorporating whole dried chiles into the braising liquid. Sprinkle in additional spices and herbs like coriander, cloves, thyme, and oregano for an herbaceous note.
3. 3. Experiment with toppings. Customize your lengua tacos with a variety of traditional or fusion taco toppings. Add extra protein with black beans or pinto beans. Top the tongue tacos with roasted and raw vegetables like peppers, onions, shredded lettuce, thinly sliced radishes, and pico de gallo. Pile on traditional taco additions like pickled jalapeño peppers, sour cream, cotija cheese, salsa roja, and salsa verde.
4. 4. Braise the meat in advance. Cook your lengua up to 5 days in advance of taco night. After braising the tongue meat, allow it to come to room temperature before storing it in an airtight container in the refrigerator. When you’re ready to prepare your tacos, chop up the meat and fry the lengua in the pan before adding it to tortillas.