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This is amazing! I was surprised how authentic and delicious it was. Definetely a future staple (especially the salsa!). Five stars!
We are trying to expand our diet by trying organ meat. We shop at our local farmers market and this years adventure was to try tongue. As this is a “less” requested cut, we bought a beef tongue for $5 (but probably could have got it for free, lol). In looking online for a recipe, this was the first I saw and it was reviewed and rated a 5 by 54 people. I followed the recipe letting the tongue simmer until tender. We unfortunately did not eat it right away so it was left in the pot and put in the fridge. We just returned home hungry, so I decided to cut and brown the tongue and make up the tacos. They are as great as the reviews indicated. We appreciated the up front honesty as there is a “mental” factor to address in handling and preparing the tongue but getting past the cooking, the eating is great! We are so glad to have tried tongue and this recipe was so fresh and tasty. We will do it again!
Amazing! I haven’t touched lengua since I was forced to eat it as a child. I braised mine in a crockpot for 12 hours, shut it off and let it rest. So incredibly flavorful and melt in your mouth delicious. My daughter came home from work and without asking began chewing down on it before asking “is this really beef? It is so tender” LOL…upon hearing it is tongue, she hesitated and then said “wow, this is amazing”
Best story ever! Thank you for sharing.
This was so perfect! I always enjoy lengua at Mexican restaurants but have always been scared to try to make it. So glad I did. Thank you for a great easy recipe!
When you cook this in the pressure cooker, The left over broth is great for a pot of beans. Put the pintos in the pressure cooker for about a hour. Best beans ever.
Great idea, thanks John!
super yummy! I cooked the tongue in my pressure cooker, 40 minutes under pressure and natural cool down, came out perfect. I lightly mixed the meat, cilantro, avocado, salsa, radishes and onion in a large bowl to expedite serving a large group and then served it up plate style, tortillas on the side. Family loved it! even my occasionally picky son ate every speck he could find.
Tongue is spectacular in a spicy stir fry if anyone is looking for a non-traditional way to use it.
Elise, I’ve made this many times. Your recipes never fail to disappoint us. I’ll admit I was a bit freaked out at first but the flavor and the aromatics are irresistible.
I meant your recipes are always a hit here. We are never disappointed.
When u put it in the pressure cooker, do u put the onions with it and how much water?
I like adding a dash of cider vinegar, cumin, and hot chiles such as serranos or Thai. Sometimes I add Worcestershire sauce. Pig tongue is quite versatile. Thanks!
I disagree about the part of the tongue that is the underside attachment (the big end). The big end is what I use for tacos de lengua. That one hunk of meat at the rear bottom is like excellent roast beef. I cut the big end completely off, leaving about 2/3rds the length and leave that smaller end unpeeled and refrigerate it to be used for sandwiches a few days later (on marble rye toast, feathered cabbage, horseradish, mayo/mustard blend and side kosher/salt brine pickle) and cold premium lager,,,for the tacos, I like vine ripened tomato, cholula green jalapeno and poblano sauce, feathered napa cabbage, cilantro, key lime squeezins’ and “mexican” long green onion (they are Bermuda onions)..and refries with gorgonzola crumbs, splash of Tapatio red sauce.. and a nice Mexican beer..mmmm..mmmm.. sometimes I do Spanish Rice with it.
i am the whitest white boy who grew up in a family with a mexican step father and i tell you this recipe brings me back to my childhood, Lengua is my faverite food and this recipe was awsome…
Thank you for this recipe . . I’ve two on and cooking right now!
I grew up around a large Basque population, pickled tongue is a staple on their tables. It is AMAZING . . on fresh sourdough and real butter . . it melts in your mouth. It is a family requested favorite at the holidays (and we’re Irish LOL) I was not hesitant to try lengua tacos when I saw them on a menu at a restaurant and am hooked for life.
For those of you that tongue grosses out . . I say try it. Try it first at a restaurant if the look of it weirds you out . . it is just little cubes of beef and is the most “beefy” tasting, tender beef that you will ever eat. Very healthy too . . virtually fat free.
I am so glad I tried this. Now I LOVE beef tongue prepared in a dish such as this. Sauteing it again in oil removes the gamey taste. I ran out of salsa verde so I topped the taco with chili sauce and horseradish. So so good, words can’t describe the deliciousness!!! I’ll never look down my nose at tongue again!
This recipe was amazing. This is my first time cooking and eating beef tongue (or any tongue in that case). My boyfriend is Mexican and he was craving some good tongue tacos. I followed the recipe and they came out great. He said they were just as good as the ones he’s had at taquerias. I’m somewhat adventurous when it comes to new food but after dicing up the meat, it was pretty much indistinguishable anyways. The tongue is just a large muscle after all. The meat was so tender after cooking, I will definitely make tacos de lengua again.
Just made this and it was very good. The first time I had tongue it was a bit too gamey, but this was fine.
Does anyone have good ideas for a tongue chili recipe? It seems like this cut of meat would go well with chili.
I made this last night with a canned tomatillo sauce, should have made it from scratch, but the tongue was very good. But then I let it cool before sauteeing it there was a gross yellow fat that came out. I hope this is normal and I didn’t get some icky kind of meat from some unnatural cow. But the meat was really good, which left me wondering if there are other ways to serve it! Thanks.
I am attempting to make this like my dad makes it right now. He always cooks it overnight on low heat for at least 8 hours. It’s the best. Even more rare than the restaurant that serves it is the restaurant that serves it right. Most places have it cut into cubes and it is tasteless and very rubbery. Another thing restaurants do wrong is they leave the skin on. A properly cooked tongue should be so tender that the skin comes off easily. If it is tough and rubbery, the skin won’t slide off (and it is gross both texture-wise and to look at). You wouldn’t eat tenderloin with the skin on would you? Lengua is even more tender than filet mignon if done right. The slower it’s cooked, the more tender it should be.
My friend just brought me two beef tongues ( a bonus to the 2 beef hearts I asked her for). My husband and I tried tacos de lengua in Texas a few months ago so I wanted to try making them at home. I was really intimidated by the tongue plus I used my pressure cooker for the first time. I made the leap and invited our neighbors over for a trial. They turned out to be amazing!! Luckily I live in Wyoming so finding someone who is sending a steer to be butchered isn’t too hard to do! I’ll be looking for more soon, may even try elk tongue! Thanks for the recipe!
The stars were aligned and we were gifted a lovely beef tongue from a nearby ranch. We nearly fainted when we saw it. It looked like an alien. But after the laughing and squealing (OK that was mostly the me part of we) I got down to biz with your recipe. Homemade salsa verde and torts… ultra ripe avocado. Oh my GOD. Where have these little gems been all my life? Thank you for the appetizing pic that inspired me to make it and the recipe that inspired satisfied MMMM’s from the hungry eaters.