Tacos De Lengua Recipe

Name: Tacos De Lengua Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole cow or veal tongue (see note); 1 medium onion, split in half; 2 bay leaves; 1 quart low sodium homemade or store-bought chicken stock; 6 stems cilantro; 1 small carrot, peeled and roughly chopped; 2 cloves garlic; 2 tablespoons duck fat, pork fat, or canola oil; Kosher salt and freshly ground black pepper; 16 to 24 corn tortillas (warmed according to; ); Fresh salsa; Queso fresco or feta; Chopped onions and cilantro; Wedges of lime; Tomatillo sauce; Guacamole

Servings: persons

1 whole cow or veal tongue (see note)
1 medium onion, split in half
2 bay leaves
1 quart low sodium homemade or store-bought chicken stock
6 stems cilantro
1 small carrot, peeled and roughly chopped
2 cloves garlic
2 tablespoons duck fat, pork fat, or canola oil
Kosher salt and freshly ground black pepper
16 to 24 corn tortillas (warmed according to
)
Fresh salsa
Queso fresco or feta
Chopped onions and cilantro
Wedges of lime
Tomatillo sauce
Guacamole

1
Place tongue, onion, bay leaves, carrot, and garlic in a saucepan just big enough to hold them. Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is). Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, four to six hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.
2
Carefully remove tongue to a cutting board. Strain stock and discard solids, reserving liquid for another use. Peel the outer membrane off the tongue and discard. Roughly chop tongue into 1/2-inch pieces. Tongue can be prepared up through this step up to 5 days in advance. Store in an airtight container or zipper-lock bag in the fridge.
3
When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper.
4
To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas. Top as desired.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole cow or veal tongue (see note), 1 medium onion, split in half, 2 bay leaves, 1 quart low sodium homemade or store-bought chicken stock, and more.

Yes, Tacos De Lengua Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!