Tacos de Lengua: 3 Easy Ways to Perfect This Classic

Tacos de Lengua: 5 Authentic Recipes from Mexican Chefs

Byrecipesprep6@gmail.com

Did you know that tacos de lengua (beef tongue tacos) have been prepared in Mexican households for over 400 years, yet only 23% of Americans have ever tried this delicacy? If you’ve been curious about this traditional Mexican dish but hesitant to try it, you’re missing out on one of the most flavorful, tender taco fillings available. Tacos de lengua offer a unique combination of rich, buttery texture and savory taste that many chefs consider superior to more common taco fillings. Today, we’re sharing five authentic tacos de lengua recipes directly from renowned Mexican chefs who have perfected this culinary art through generations of cooking expertise.

Whether you’re an adventurous home cook looking to expand your culinary horizons or someone with Mexican heritage wanting to reconnect with traditional cooking methods, these recipes will guide you through creating the perfect tacos de lengua. From Oaxacan-style preparation to Mexico City street food variations, each recipe brings its own regional flair while maintaining the authentic essence of this beloved dish.

Ingredients List

Before diving into the specific recipes, let’s cover the basic ingredients you’ll need for tacos de lengua. While each regional variation has its unique components, these core ingredients form the foundation of any great tongue taco:

For Basic Tacos de Lengua:

  • 1 beef tongue (approximately 3-4 pounds)
  • 2 white onions (one quartered for cooking, one diced for garnish)
  • 6-8 garlic cloves, peeled
  • 2-3 bay leaves
  • 1 tablespoon whole black peppercorns
  • Salt to taste
  • Fresh corn tortillas (24-30)
  • Fresh cilantro, chopped
  • Lime wedges
  • Salsa of choice (verde or roja)

Possible Substitutions:

  • If beef tongue is difficult to find, some chefs suggest beef cheek (cachete) as the closest alternative in terms of texture and flavor profile.
  • White onions can be replaced with yellow onions, though the flavor will be slightly stronger.
  • Fresh corn tortillas are strongly recommended, but high-quality store-bought versions will work if making your own isn’t possible.

The beauty of tacos de lengua lies in its rich, savory flavor that develops during the slow cooking process. When you bite into properly prepared tongue meat, it should be incredibly tender with a buttery mouthfeel that melts away, leaving behind a deeply satisfying umami taste.

Timing

Preparing tacos de lengua isn’t a quick weeknight meal, but the results are well worth the time investment:

  • Preparation time: 30-45 minutes (cleaning and prepping the tongue)
  • Cooking time: 3-4 hours (15% less than traditional methods that often require 5+ hours)
  • Total time: Approximately 4-5 hours

While this may seem lengthy compared to other taco fillings that cook in minutes, the slow cooking process is essential for transforming the tough muscle into the tender, flavorful meat that makes tacos de lengua so special. The good news is that most of this time is hands-off, allowing you to tend to other tasks while the tongue simmers to perfection. Many chefs recommend preparing tacos de lengua a day ahead, as the flavor deepens overnight and makes for even more delicious tacos the next day.

Now, let’s explore the five authentic recipes from different regions of Mexico!

Recipe 1: Classic Mexico City Tacos de Lengua

Step 1: Clean and Prepare the Tongue

Rinse the beef tongue thoroughly under cold water. Using a sharp knife, carefully scrape the surface to remove any residue. Some chefs recommend soaking the tongue in cold water with 2 tablespoons of vinegar for 30 minutes to help with the cleaning process. This initial preparation ensures your tacos de lengua will have the perfect texture without any unpleasant aftertaste.

Step 2: Pressure Cook for Efficiency

Place the tongue in a pressure cooker along with 1 quartered onion, 4 garlic cloves, 2 bay leaves, 1 tablespoon of peppercorns, and 1 tablespoon of salt. Add enough water to cover the tongue completely. Seal and cook on high pressure for 60 minutes, which is significantly faster than the traditional 3-4 hour boiling method while achieving the same tenderness.

Step 3: Peel and Slice

Once the pressure has released naturally, remove the tongue and let it cool slightly. When it’s cool enough to handle, peel off the rough outer layer (this should come off easily if properly cooked). Slice the tongue against the grain into small, thin pieces about 1/4 inch thick. The meat should be incredibly tender with a rich pink color.

Step 4: Crisp the Edges

Heat 2 tablespoons of lard or vegetable oil in a large skillet over medium-high heat. Add the sliced tongue pieces and sauté for 2-3 minutes until the edges become slightly crispy. This step creates a wonderful textural contrast between the crisp exterior and the tender interior that defines authentic Mexico City-style tacos de lengua.

Step 5: Serve Mexico City Style

Warm corn tortillas on a comal or dry skillet. Place a generous portion of the crisped tongue meat on each tortilla. Garnish with diced white onion, chopped cilantro, and a squeeze of fresh lime juice. Serve with your favorite salsa—in Mexico City, a spicy salsa verde is the traditional choice.

Recipe 2: Oaxacan Tacos de Lengua with Chile Pasilla

Step 1: Traditional Slow-Cooking Method

For this southern Mexican preparation, place the cleaned tongue in a large pot with 1 quartered onion, 4 smashed garlic cloves, 3 bay leaves, 1 cinnamon stick, 5 whole cloves, and 1 tablespoon of salt. Cover completely with water and bring to a boil, then reduce to a simmer. Cook uncovered for 3-4 hours until a fork easily pierces the thickest part of the tongue.

Step 2: Prepare the Chile Pasilla Sauce

While the tongue is cooking, prepare the distinctive Oaxacan sauce. Toast 5 dried chile pasilla peppers in a dry skillet until fragrant but not burnt (about 30 seconds per side). Remove the stems and seeds, then soak in hot water for 20 minutes until soft. In the same skillet, toast 3 garlic cloves, 1/4 onion, and 1 small tomato until slightly charred.

Step 3: Blend the Sauce

Drain the soaked chiles and blend them with the charred vegetables, 1/4 teaspoon of ground cumin, 1/4 teaspoon of dried oregano, and salt to taste. Add 1/2 cup of the tongue cooking liquid and blend until smooth. Strain the sauce through a fine mesh sieve for ultimate smoothness—a technique used by Oaxacan chefs to achieve perfect sauce consistency.

Step 4: Simmer in Sauce

After peeling and slicing the cooked tongue, heat 1 tablespoon of lard in a wide pot. Add the chile pasilla sauce and bring to a simmer. Gently add the sliced tongue and simmer for an additional 15 minutes, allowing the meat to absorb the complex flavors of the sauce—this infusion technique is what gives Oaxacan tacos de lengua their distinctive character.

Step 5: Serve with Traditional Garnishes

Serve the saucy tongue meat on warm corn tortillas. In Oaxaca, these tacos are typically garnished with shredded cabbage, a sprinkle of quesillo (Oaxacan string cheese), a few slices of avocado, and a squeeze of lime. Some regions also add a sprinkle of dried oregano on top for an extra layer of flavor.

Recipe 3: Jalisco-Style Tacos de Lengua with Tomatillo Salsa

Step 1: Braise with Aromatics

In western Mexico’s Jalisco region, tongue is often braised with distinctive aromatics. Clean the tongue thoroughly, then place in a large Dutch oven with 1 quartered onion, 6 garlic cloves, 2 carrots cut into large chunks, 2 celery stalks cut into pieces, 3 bay leaves, 1 tablespoon of whole peppercorns, and 2 teaspoons of salt.

Step 2: Add Regional Herbs

Add 1 sprig of fresh thyme, 2 sprigs of fresh oregano, and 1 tablespoon of dried Mexican oregano to the pot—a combination that’s characteristic of Jalisco cooking. Cover completely with water, then add 1/4 cup of apple cider vinegar, which helps tenderize the meat further. Bring to a boil, then reduce heat and simmer covered for 3-4 hours.

Step 3: Make Fresh Tomatillo Salsa

While the tongue cooks, prepare the tomatillo salsa. Husk and rinse 8 tomatillos, then place in a pot with 2 jalapeños and cover with water. Boil until the tomatillos turn from bright green to olive and are soft (about 5-7 minutes). Drain and blend with 1/4 onion, 2 garlic cloves, 1/2 cup cilantro, and salt to taste.

Step 4: Grill for Smoky Flavor

After peeling and slicing the cooked tongue, Jalisco chefs typically add an extra step: briefly grilling the meat. Heat a grill pan or outdoor grill to high heat and quickly sear the sliced tongue for 30-45 seconds per side. This imparts a subtle smokiness that’s characteristic of western Mexican cuisine.

Step 5: Serve with Jalisco Flair

Warm corn tortillas and top with the grilled tongue slices. In Jalisco, these tacos are served with the fresh tomatillo salsa, diced white onion, chopped cilantro, and crumbled cotija cheese. Many places in Guadalajara (Jalisco’s capital) also serve these tacos with grilled green onions on the side—a regional specialty worth trying.

Recipe 4: Northern Mexico Tacos de Lengua with Chipotle

Step 1: Marinade Infusion

In northern Mexican states like Chihuahua and Sonora, cooks often marinate the tongue before cooking. After cleaning the tongue, pierce it in several places with a fork. Create a marinade with 3 tablespoons of apple cider vinegar, 2 tablespoons of lime juice, 5 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of ground cumin. Rub this mixture all over the tongue and refrigerate for 2-3 hours.

Step 2: Slow Cook with Beef Broth

Place the marinated tongue in a slow cooker with 1 quartered onion, 2 bay leaves, and enough beef broth to cover (northern Mexican recipes often use broth instead of water for richer flavor). Cook on low for 6-8 hours until extremely tender. This long cooking time at low temperature results in exceptionally tender meat.

Step 3: Create Chipotle Sauce

Northern Mexico is known for its love of smoky chipotle peppers. Blend 3 chipotle peppers in adobo sauce with 1/4 cup of the cooking liquid, 2 roasted tomatoes, 1/4 onion, 2 garlic cloves, and salt to taste. This creates a rich, smoky sauce that complements the richness of the tongue meat perfectly.

Step 4: Shred and Crisp

Rather than slicing, northern-style tacos de lengua often feature shredded meat. After peeling the cooked tongue, use two forks to shred it into small pieces. Heat 2 tablespoons of lard in a skillet and add the shredded tongue along with 2-3 tablespoons of the chipotle sauce. Sauté until the edges become crispy and the sauce caramelizes slightly on the meat.

Step 5: Serve Northern Style

In northern Mexico, flour tortillas are sometimes used instead of corn. Heat your tortillas of choice and fill with the chipotle-infused tongue meat. Top with diced onion, chopped cilantro, and sliced radishes for crunch. Many northern taquerias also offer sliced cucumbers and lime wedges on the side for a fresh contrast to the rich meat.

Recipe 5: Yucatecan Citrus-Marinated Tacos de Lengua

Step 1: Citrus Braise

In the Yucatán Peninsula, cooks incorporate the region’s abundant citrus fruits into their tacos de lengua. Clean the tongue and place in a large pot with 1 quartered onion, 4 garlic cloves, 2 bay leaves, and 1 tablespoon of salt. Add the juice of 3 oranges, 2 limes, and 1 grapefruit, along with enough water to cover the tongue. This citrus infusion is a signature technique in Yucatecan cooking.

Step 2: Add Achiote Paste

Dissolve 2 tablespoons of achiote paste (a distinctive Yucatecan ingredient made from annatto seeds) in 1/4 cup of the cooking liquid, then add to the pot. Bring to a boil, then reduce heat and simmer covered for 3-4 hours until tender. The achiote gives the meat a subtle earthy flavor and characteristic reddish hue.

Step 3: Prepare Pickled Red Onions

While the tongue cooks, make traditional Yucatecan pickled red onions. Thinly slice 1 red onion and place in a bowl with the juice of 2 limes, 1 tablespoon of white vinegar, 1/2 teaspoon of oregano, 1/4 teaspoon of ground allspice, and a pinch of salt. Let sit at room temperature for at least 1 hour, during which the onions will turn bright pink—a colorful garnish essential to authentic Yucatecan tacos.

Step 4: Slice and Quickly Sear

After peeling and thinly slicing the cooked tongue, heat 1 tablespoon of lard in a skillet. Very briefly sear the slices just to warm them through, being careful not to overcook or toughen the meat. In the Yucatán, cooks emphasize preserving the tongue’s tenderness rather than crisping it.

Step 5: Serve with Habanero Salsa

Warm corn tortillas and top with the citrus-infused tongue slices. Garnish with the pickled red onions and chopped cilantro. In the Yucatán, these tacos are typically served with a side of extremely spicy habanero salsa for those who enjoy heat. The combination of citrus-marinated meat, tangy pickled onions, and fiery habanero creates a perfect balance that represents the vibrant flavors of Yucatecan cuisine.

Nutritional Information

Understanding the nutritional profile of tacos de lengua can help you incorporate this dish into a balanced diet:

Per serving (2 tacos with approximately 3 oz of tongue meat):

  • Calories: 320
  • Protein: 24g
  • Fat: 18g (6g saturated)
  • Carbohydrates: 16g
  • Fiber: 2g
  • Sodium: 450mg
  • Iron: 15% of daily recommended intake
  • Zinc: 35% of daily recommended intake
  • Vitamin B12: 80% of daily recommended intake

Beef tongue is particularly rich in vitamin B12, zinc, and iron—nutrients that support energy production, immune function, and oxygen transport in the body. While it is higher in fat than some other cuts of beef, much of this is monounsaturated fat, similar to what’s found in olive oil.

Healthier Alternatives for the Recipe

Tacos de lengua can be adapted to suit various dietary needs while maintaining their authentic flavors:

Lower-Fat Version:

  • After cooking and peeling the tongue, refrigerate it overnight. This allows the fat to solidify on top, which you can then easily remove before slicing and serving.
  • Instead of frying or crisping in lard, simply warm the sliced tongue in a non-stick pan with a minimal amount of olive oil or cooking spray.
  • Opt for whole grain corn tortillas which offer more fiber than traditional versions.

Lower-Sodium Option:

  • Reduce the salt in the cooking liquid by half and increase the aromatics

Conclusion

Tacos de lengua represent the perfect blend of traditional Mexican culinary expertise and resourceful cooking. These five authentic recipes showcase the regional diversity and rich flavors that make tongue tacos a beloved dish across Mexico. From the smoky notes of Northern Mexico’s chipotle version to the citrus-infused Yucatecan preparation, each recipe offers a unique gateway into Mexican cooking traditions. The slow-cooked tenderness and buttery texture of properly prepared tongue make it well worth the time investment. Try recreating these chef-approved recipes at home, and don’t forget to share your experiences in the comments below! Subscribe to our blog for more authentic Mexican recipes that bring restaurant-quality flavors to your kitchen.