Tacos de Lengua

Beef tongue tacos are a staple of Mexican taquizas and late-night taco stands across the country. The tongue — braised low and slow until silken — is one of the most flavorful cuts of the animal, with a richness that no lean cut can match. Sliced and crisped on the comal, it becomes the ideal taco filling: tender inside, slightly caramelized outside. Offal tacos like this one have been eaten since the Aztec period, long before carnicería culture codified them.

Serves: 4

Ingredients

• 1 whole beef tongue (about 1.2 kg / 2.6 lb)
• 1 white onion, halved (plus extra diced, to serve)
• 6 garlic cloves
• 2 bay leaves
• 1 tsp (4 g) black peppercorns
• 1 tsp (6 g) salt, plus more to taste
• 30 ml (2 tbsp) neutral oil
• 12 small corn tortillas
• Fresh cilantro, salsa roja, and lime wedges to serve

Instructions

1. Rinse tongue under cold water. Place in a large pot with onion, garlic, bay leaves, peppercorns, and salt. Cover with cold water by 5 cm (2 in).
2. Bring to a boil, skim foam, then reduce to a low simmer. Cover and cook 2 hours 30 minutes to 3 hours until a skewer meets no resistance.
3. Remove tongue from broth and allow to cool enough to handle, about 15 minutes. Peel away the outer skin — it will slip off easily. Discard skin.
4. Slice peeled tongue into 1 cm (1/2 in) rounds, then cut each round into strips or dice.
5. Heat oil in a heavy skillet over high heat. Add tongue in a single layer and cook undisturbed 2–3 minutes until crisped on one side. Season with salt.
6. Warm tortillas directly over a gas flame or in a dry skillet. Fill with tongue, top with diced onion, cilantro, and salsa roja. Squeeze lime over everything.

Cook's Notes: Save the braising broth — it is an excellent base for consommé or tortilla soup. The tongue can be braised up to two days ahead and refrigerated; slice and crisp to order.