Lengua Burrito

Lengua Burrito, the way we make it

Make it at home

Ingredients

• *For the braised beef tongue:**
• 1 whole beef tongue (2–3 lbs)
• 1 white onion, quartered
• 6 garlic cloves
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp dried oregano
• Salt to taste
• Water to cover
• *For the tomatillo salsa:**
• 8 tomatillos, husked and halved
• 2 serrano chiles
• 2 garlic cloves
• 1/4 white onion
• 1/2 cup cilantro leaves
• Salt to taste
• *For the pickled red onion:**
• 1 small red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 tsp sugar, pinch of salt
• *For the burrito assembly (per burrito):**
• 1 large (10-inch) flour tortilla
• 3/4 cup cooked Mexican-style rice
• 1/2 cup canned refried beans, warmed
• 4 oz seared lengua
• 2 tbsp tomatillo salsa
• 1 tbsp Mexican crema or sour cream
• Small handful cilantro leaves
• 2 lime wedges

Instructions

1. 1

   **Braise the tongue:** Place the beef tongue in a large pot with the quartered onion, garlic, bay leaves, peppercorns, oregano, and enough water to cover by 2 inches. Bring to a boil, skim the foam, then reduce heat to a gentle simmer. Cover and cook for 2.5–3 hours, until the tongue pierces easily with a fork.

2. 2

   **Peel and cube:** Remove the tongue and let it cool enough to handle. Peel and discard the tough outer skin while it's still warm — it slips off easily. Trim any fatty or gristly base portions. Cut the meat into 3/4-inch cubes. (You can braise the tongue a day ahead and refrigerate.)

3. 3

   **Make the tomatillo salsa:** Broil or char tomatillos, serranos, garlic, and onion in a dry skillet or under the broiler until softened and lightly blackened, about 8–10 minutes. Blend with cilantro and salt until smooth but slightly textured. Taste and adjust seasoning.

4. 4

   **Quick-pickle the red onion:** Combine sliced red onion with apple cider vinegar, sugar, and a pinch of salt. Let sit at room temperature for at least 30 minutes while you prepare everything else.

5. 5

   **Sear the lengua:** Heat a cast-iron skillet or heavy pan over high heat with a thin film of neutral oil. Add the cubed tongue in a single layer (work in batches if needed) and sear without moving for 1–2 minutes until a golden crust forms. Toss and sear another minute. Season with salt.

6. 6

   **Warm the tortilla:** Heat the flour tortilla directly over a gas burner or in a dry skillet for 20–30 seconds per side until warm, pliable, and slightly charred in spots.

7. 7

   **Build the burrito:** Lay the warm tortilla flat. Spread a band of warm refried beans across the lower third. Add rice, then a spoonful of tomatillo salsa, then the seared lengua. Top with crema, pickled red onion, and cilantro.

8. 8

   **Roll tightly:** Fold the sides in first, then roll from the bottom up, keeping firm pressure on the filling as you roll. Place seam-side down.

9. 9

   **Toast the exterior (optional but recommended):** Return the rolled burrito to the hot dry skillet, seam-side down for 30 seconds, then flip to toast the top. This seals the burrito and adds a satisfying crust.

10. 10

    **Serve** sliced diagonally with extra salsa verde and lime wedges on the side.

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