Beef Tacos de Lengua (Beef Tongue Tacos)

Classic Mexican tacos de lengua, beef tongue which has been braised with garlic and onions, finely chopped, and served with salsa verde and avocados.

How to make Mexican Tacos de Lengua
Elise Bauer

This recipe is not for the food-queazy. If that's you, you might want to just skip this one, or instead check out some of our chicken breast recipes. What? You're still with us? Okay, don't say I didn't warn you.

My first recollection of beef tongue was when I was about 8 years old and there happened to be a huge one in the refrigerator.

It looked, and felt (I touched it, who could resist?) like a ginormous tongue.

Just like my little 8-year old tongue, but oh my gosh, it was so big!

And then my parents cooked it and made us eat it. (No idea how they prepared it.) The texture. It was so, so tongue-like. All too weird, even for me.

Fast forward a couple decades (okay, more than a couple) and I'm in Mexico when my bud Matt announces that there's a crowd around the lengua tacos in the buffet line. I get there just in time to scoop up the last of the day's lengua for my taco and I'm in tongue heaven. So tender, so perfect in a taco.

Mexican Beef Tongue Tacos
Elise Bauer

Here's the deal with tongue.

Prepared correctly it is melt-in-your-mouth tender (from slow braising) and flavorful (because it's a muscle that got a lot of exercise). If you chop it up enough the texture isn't an issue. Its home of homes is truly in a taco, slathered with tomatillo salsa verde.

By the way, my mother instructed me to tell you that the way you know you are at an authentic taqueria is that there are "tacos de lengua" (tongue tacos) on the menu. If you find yourself at such a taqueria, try some!

Or if you are the adventurous sort, and love tacos and Mexican food, the following is a traditional Mexican recipe for tacos de lengua, taught to me by my Acapulco friend Arturo. This is the way his mother made it for him growing up.

Outrageously good. If I could, I would eat the entire batch all by myself.

Beef Tacos de Lengua (Beef Tongue Tacos)

Prep Time 15 mins
Cook Time 3 hrs 45 mins
Total Time 4 hrs
Servings 18 to 24 tacos

Beef tongue may be found at local Asian markets, Mexican markets, or ordered by your local butcher.

Bottled or canned salsa verde can be found in the Hispanic section of markets.


  • 1 3 to 4 pound beef tongue

  • 2 large onions, peeled

  • Cloves from 1 head (yes, an entire head) of garlic, peeled and crushed

  • 6 to 7 bay leaves

  • 1 tablespoon peppercorns

  • 2 tablespoons salt

  • Vegetable oil

  • Corn tortillas (2 to 3 per person)

  • Salsa verde

  • Avocados

  • Cilantro

  • Chopped red onion

  • Thinly sliced radishes for garnish


  1. Simmer the tongue:

    Fill a large (12-quart if you have one) stock pot two-thirds full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt.

    Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender.

    beef tongue
    Elise Bauer
    first slow cook beef tongue in water with aromatics for tacos de lengua
    Elise Bauer
  2. Remove the skin-like covering:

    Remove tongue from water and let cool for a couple of minutes.

    simmer beef tongue is how you cook cow tongue for tacos
    Elise Bauer
    cook the beef tongue for beef tongue tacos de lengua
    Elise Bauer

    Notice the light colored skin-like covering over most of the tongue. Using your fingers, and/or a sharp small knife, remove this covering and discard.

    remove light part of skin covering beef tongue for beef tongue tacos
    Elise Bauer
    remove all of the light colored skin of the cooked beef tongue
    Elise Bauer

    Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Arturo removes this patch (as does his mother when she prepares tongue) because it is a little rough. It's perfectly edible though, so keep it attached if you want.

    rough patch of tongue for making tongue tacos
    Elise Bauer
    cut out rough patch of beef tongue for making tongue tacos
    Elise Bauer
  3. Slice and sauté the tongue:

    Slice the tongue in 1/4-inch slices. (If you are not preparing the whole tongue for tacos, you can return whatever tongue you do not slice to the cooking water to soak.)

    slice cooked cow tongue for tacos
    Elise Bauer
    saute sliced beef tongue for tacos de lengua
    Elise Bauer

    Heat a little oil in a frying pan on medium high and sauté the slices on both sides until they are lightly browned.

  4. Dice.

    Remove from pan and slice first into strips, then crosswise again so that you end up with small cubes.

    slice cooked beef tongue for tongue tacos
    Elise Bauer
    chop sliced beef tongue for tacos de lengua
    Elise Bauer
  5. Assemble the tacos:

    Soften tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla).

    Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa verde and some chopped avocado, onion, and chopped fresh cilantro. Garnish with radish slices.


Cuban-style beef tongue with tomatoes, peppers, and onions from Masa Assassin

Beef tongue in caper sauce from Nikas Culinaria

Another take on tacos de lengua from He Cooks, She Cooks

Many thanks to Arturo Vargas of Taste for the Senses for sharing his family recipe of tacos de lengua.

Beef Tongue Tacos
Elise Bauer
Nutrition Facts (per serving)
365 Calories
25g Fat
19g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 18 to 24
Amount per serving
Calories 365
% Daily Value*
Total Fat 25g 32%
Saturated Fat 7g 36%
Cholesterol 100mg 33%
Sodium 836mg 36%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 18g
Vitamin C 13mg 64%
Calcium 42mg 3%
Iron 3mg 16%
Potassium 549mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.