Tacos de Lengua
If you’re looking to level up your taco game and experience a melt-in-your-mouth, flavor-packed adventure, it’s time to try Tacos de Lengua—tacos made with beef tongue. Before you cringe or scroll away, hear me out: This cut of meat is one of the most tender, juicy, and flavorful you’ll ever taste. And once you get past its intimidating appearance, you’ll wonder why you didn’t try it sooner.
Ingredients
1 beef tongue (about 2-3 pounds)
1 onion, halved
6 garlic cloves
2 bay leaves
1 tablespoon salt
1 teaspoon black peppercorns
3 -5 dried red chilis
Water (enough to cover the tongue in a pot)
The Blaxican Fajita Seasoning (trust me, this is the secret weapon!)
Corn or flour tortillas
Toppings: chopped cilantro, Pico de Gallo, salsa, lime wedges, avocado crema, or cotija cheese
Directions
Braise the Beef Tongue:
Rinse the beef tongue under cold water and pat it dry.
Place the tongue in a large pot and add the onion, garlic, bay leaves, salt, and peppercorns. Cover with water.
Bring to a boil, then reduce the heat to low. Cover and simmer for 4 hours, or until the tongue is tender and easily pierced with a fork.
Peel and Chop:
Once the tongue is cooked, remove it from the pot and let it cool slightly.
Use a knife to peel off the tough outer skin (it should come off easily after braising).
Chop the tongue into small, bite-sized pieces.
Season and Sear:
Heat an oiled griddle over medium-high heat.
Add the chopped tongue and sprinkle generously with Blaxican Fajita Seasoning. This seasoning blend is the perfect mix of smoky, spicy, and savory flavors that will take your tacos to the next level.
Sauté for 5-7 minutes, until the edges are slightly crispy, and the seasoning is well incorporated.
Assemble Your Tacos:
Warm your tortillas on the griddle or directly over a flame.
Fill each tortilla with a generous portion of the seasoned beef tongue.
Top with your favorite toppings!
See Kunchi’s recipe on his website at cookinwidkunchi.com
