Tacos de Lengua with melt-in-your-mouth tender ox tongue, corn tortillas and your favorite taco fixings! Moist and flavorful, they're one of the best tacos you'll ever have!
Course Appetizer, Main Entree
Keyword tacos de lengua
Prep Time 20minutes
Cook Time 4hours
Total Time 4hours20minutes
1small onion, peeled and quartered
1headgarlic, peeled and pounded
For the Tacos
32piecessmall corn tortillas
1large onion, peeled and diced
1bunchcilantro, stemmed and chopped
salsa roja or salsa verde
limes, cut into wedges
Scrub surface of tongue with coarse salt. Rinse and repeat for a few times. Rinse well.
In a deep pot, combine beef tongue and enough water to cover. Over medium heat, bring to a boil for about 10 to 15 minutes, skimming scum that may float on top. Drain tongue and rinse well. Discard liquid and wash pot.
Return tongue to the pot and add enough water to cover. Add onions, garlic, salt, peppercorns and bay leaves.
Over medium heat, bring to a boil. Skim scum that my float on top. Lower heat, cover and simmer for about 3 to 4 hours or until meat is fork-tender. Add more water as needed during cooking to completely cover the tongue.
Drain tongue from liquid and discard liquid and aromatics. Allow tongue to cool to touch. Peel the skin and dice meat.
In a skillet over medium heat, arrange tortillas in a single layer and warm, turning once or twice, until soft and pliable.
To assemble tacos, spoon about 2 tablespoons of tongue on tortillas. Top with onions, cilantro, and salsa. Serve with limes.
Amount of servings depends on how much meat used on each taco. At about 2 tablespoons each, this recipe would yield approximately 16 servings with 2 tacos per serving.