So it seems lately I have been sharing a lot of mexican recipes.
I think my husband and I are missing our mothers and grandmothers home cooked meals.
Today’s recipe I will be sharing how to make tacos de lengua, or beef tongue tacos!
I’m seriously curious if you’ve tried them before? I don’t hear or see many people talking about these on social media.
Tacos de lengua are a family favorite and they are usually only made occasionally and not very often. Usually at my Grandmas house they are made for a special celebration or on the weekend when everyone is available to go over and eat.
This was my first time making this delicious recipe and they turned out so delicious!
We decided to try this recipe because one day Julian came home from the grocery store with a beef tongue and I think we were both surprised to see this type of meat at an italian grocery store.
We’re not complaining!
Here are the ingredients needed:
- Beef Tongue
- Garlic Cloves
- Onion
- Fresh Mint
- Salt & Pepper
- Tortillas
- Toppings (cilantro, onion, tomatillo salsa, guacamole, limes)
Let’s get right to business and make these tacos!
Boil Ingredients
First we need to boil a large pot of water enough to cover the tongue. Rinse the tongue well and put inside the boiling pot. Add in a whole head of garlic cloves, onion, fresh mint, and salt and pepper.
Cook until the tongue is tender. It depends on the size, but usually it will be anywhere from 3-6 hours.
Prepare
Next we prepare the lengua by peeling off the skin and chopping into small squares.
Steam
After, it is best to keep the meat warm by steaming in a double broiler. Use the broth that the lengua was boiling in and add the meat to the top of the steamer and place lid.
You can then warm up tortillas by steaming them over the meat or you can warm them up on a regular comal (pan).
Serve
Lastly you serve the tacos with cilantro, onion, guacamole, salsa, and lime if desired.
Be aware that steaming the tortillas will cause them to tear easily, so putting on less meat and eating right away after serving will prevent that from happening.
Tacos de lengua are better served in smaller servings. It works out well because the meat will be kept in the double broiler and will be warm for when you decide to go back for more servings.
This dish will pair so well with my horchata recipe!
Back at Nana’s house we have more tacos with less meat. Opposed to fewer ones with more meat 😉
That’s it!
Pretty easy right?
I hope you enjoy your tacos!
Have you ever tried tacos de lengua? Are you a fan?
Let me know in the comments section below.
Thank you for reading!
With love,
Melissa
| Servings |
|
- 1 Beef Tongue Choose a size depending on your group size
- 1 Whole Garlic Head
- 1/2 Onion
- 6-8 Fresh Mint Leaves
- Salt and Pepper To Taste
- Tortillas
- Taco Toppings Guacamole, tomatillo salsa, cilantro, onion
Ingredients
|
|
- First boil a large pot of water enough to cover the tongue. Rinse the tongue well and put inside the boiling pot. Add in a whole head of garlic cloves, onion, fresh mint, and salt and pepper. Cook until the tongue is tender. It depends on the size, but usually it will be anywhere from 3-6 hours.
- Next we prepare the lengua by peeling off the skin and chopping into small squares.
- After, it is best to keep the meat warm by steaming in a double broiler. Use the broth that the lengua was boiling in and add the meat to the top of the steamer and place lid.
- Warm up tortillas by steaming them over the meat or you can warm them up on a regular comal (pan).*
- Lastly serve the tacos with cilantro, onion, guacamole, salsa, and lime if desired.**
*Note: Be aware that steaming the tortillas will make cause them to tear easily, so putting on less meat and eating right away after serving will prevent it from happening.
**Note: Tacos de lengua are better served in smaller servings. It works out well because the meat will be kept in the double broiler and will be warm for when you decide to go back for more servings.
Suggestion: For the full Mexican experience pair with horchata water 😉
