Street taco on organic corn tortilla with onions and cilantro.
Where this dish comes from
Lengua — beef tongue — is one of the great taco proteins and one of the most frequently ordered once a guest has tried it for the first time. The tongue braises for hours until the exterior skin can be peeled away and the interior meat is revealed: extraordinarily tender, finely grained, deeply beefy, with a silkiness that no other muscle produces. It tastes like the best possible version of beef.
It is the taco that self-identifies the guest's relationship with offal. Those who hesitate lose out on something exceptional. The preparation is straightforward: braise in salted water with aromatics, peel when hot, slice or dice, finish on the griddle until the exterior caramelizes slightly.
Make it at Home
Tongue Beef (Lengua) Street Taco, the way we make it
Place tongue in a large pot. Cover with cold water. Add onion, garlic, bay leaves, and salt.
2
Bring to a simmer. Cook for 3–4 hours until a knife slides through the thickest part with no resistance.
3
Remove from water while still hot. The skin will be loose — peel it away immediately while hot. If it cools, it becomes difficult.
4
Dice or slice the peeled tongue into bite-sized pieces.
To Build the Tacos
Ingredients
Diced tongue
12 small corn tortillas, doubled
1/2 white onion, finely diced
1 cup fresh cilantro
Salsa verde, 2 limes quartered
Instructions
1
Heat a cast iron or flat iron over the highest heat possible. Press tongue pieces flat — do not move for 90 seconds. Let the exterior caramelize. Flip once.
2
Warm doubled corn tortillas. Fill each with caramelized lengua.
3
Diced white onion and cilantro. Salsa verde — the brightness is essential. Squeeze lime directly over. Serve immediately.