Welcome back to our kitchen, where today I'm excited to share with you a traditional Mexican delicacy that is both mouthwatering and tender. Tacos de Lengua, or beef tongue tacos, are a street food favorite in Mexico, known for their rich flavor and succulence. This recipe may seem a bit adventurous if you've never tried tongue before, but trust me, the result is absolutely delicious. Follow along as we delve into the art of making Tacos de Lengua.
Ingredients:
For the Tacos:
- 1 Beef tongue (lengua), with excess fat removed
- 10 cups of water
- 1 tablespoon of white vinegar
- 5 bay leaves, crushed
- 1 head of garlic
- 1 purple onion, quartered
- 1 chile pasilla
- 2 Roma tomatoes
- 1 Guajillo or New Mexico chili pod
- 1 Chile puya
- 1 teaspoon of chile powder
- 1/2 teaspoon of cumin
- 1 teaspoon of marjoram
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 2 teaspoons of whole peppercorns
- 1 tablespoon of salt
For the Salsa:
- 3 Roma tomatoes
- 6 Tomatillos
- 20-25 Chile de Árbol, to taste
- 1 garlic clove
- Salt, to taste
- 1/4 cup of water
For Serving:
- Corn tortillas
- Chopped cabbage
- Chopped cilantro
- Diced onion
- Lime wedges
- Vegetable oil (for tortillas)
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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4-6 servings
Instructions:
1. Start by cleaning the beef tongue and removing any excess fat. If you wish to speed up the cooking process, you can cut the tongue into smaller pieces, but for this recipe, we will cook it whole.
2. In a large pot, bring 10 cups of water to a boil over high heat.
3. Once boiling, carefully add in the whole tongue, vinegar, bay leaves, head of garlic, purple onion, chile pasilla, Roma tomatoes, Guajillo chili, Chile puya, chile powder, cumin, marjoram, thyme, oregano, peppercorns, and salt.
4. Cover the pot, reduce the heat to low, and let the tongue cook for about 4 hours, or until tender.
5. While waiting, prepare the salsa. Boil the Roma tomatoes and tomatillos in a pot of water until soft, then drain and let cool.
6. Lightly toast the Chile de Árbol in a dry pan, taking care not to burn them. Once toasted, add them to a blender.
7. To the blender, add the cooled tomatoes, tomatillos, garlic clove, salt to taste, and 1/4 cup of water. Blend until smooth. Adjust seasoning as needed.
8. After 4 hours, check the tongue for doneness by poking it with a fork. It should slide in easily. Remove the tongue from the broth and peel off the outer membrane while the tongue is still hot.
9. Chop the tongue into small cubes and keep warm. You may choose to fry the cubes in oil for added texture if desired.
10. Heat the tortillas with a bit of oil, then build your tacos by filling them with the chopped lengua, cabbage, cilantro, onion, a squeeze of lime juice, and a generous drizzle of your fresh homemade salsa de Árbol.
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Cooking Con Claudia takes pride in creating recipes that are both authentic and accessible for home cooks. For more insights and visual references, make sure to visit her YouTube channel at https://www.youtube.com/@CookingConClaudia. Enjoy this luscious taste of Mexico right in your own home!
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