Lengua Tacos

Makes 12-15 tacos
Prep Time:
Total Time:
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Lengua Tacos (beef tongue) get a really bad rap. It’s too bad that most people are scared of them because they are really missing out.


For the boil:
1 onion, quartered
1 head garlic, halved horizontally
1 Tablespoon black peppercorns
1 Tablespoon cumin seeds
A handful of cilantro sprigs
2 bay leaves
4 dried chipotle peppers (optional but awesome)
For simmering:
1/2 red pepper, diced
1 large tomato, diced
1/2 onion, diced
3 Tablespoons neutral oil, like canola
1 1/2 Tablespoon chili powder
Other stuff you might want:
Flour tortillas
2 avocados, sliced
Lettuce, chopped
Radishes, sliced
Limes, sliced
Green tomatillo salsa
Cotija cheese


1) Add tongue along with other simmering ingredients to a large pot and cover with water.  Bring to a simmer and simmer for about 4 hours.  Cool for an hour or so in the liquid until the tongue is cool enough to handle.

2) Slice off the tough under-portion of the tongue and also peel off the outer layer of tough skin.  Dice the meat into small, even cubes.

3) If you aren’t making tacos immediately, store in a bowl and cover with liquid from the boiling.

4) When you’re ready to make tacos, add the veggies for second cooking to a large pan with oil over medium heat.  Cook until the veggies are soft.  Add meat, spices, and about 1/2 cup of the simmering liquid or water.  Simmer until the sauce is thick and everything is hot, about 15 minutes.

5) Serve with assorted taco toppings!