A small labor of love, classic Mexican Tacos de Lengua is popular all throughout Mexico. Enjoy this version served in warm corn tortillas with salsa verde, chopped onion and cilantro and a squeeze of fresh lime juice.
10m
PREP TIME
3hr 30m
COOK TIME
422
CALORIES
11
INGREDIENTS
Servings: 8 (2 taco)
Ingredients
- Guajillo Marinade
- 3 to 4 pounds beef tongue, quartered
- 10 medium garlic cloves, smashed
- 1 large white onion, coarsely chopped
- 4 El Guapo® Mexican Bay Leaves (Laurel)
- 20 El Guapo® Whole Black Pepper (Pimienta Negra Entera)
- 4 teaspoons kosher salt, divided
- 2 teaspoons whole oregano
- 1 teaspoon El Guapo® Thyme (Tomillo)
- 2 tablespoons vegetable oil
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 16 (6-inch) corn tortillas, warmed
INSTRUCTIONS
- 1 Place beef tongue, garlic, onion, bay leaves, peppercorns, 3 teaspoons of the salt, oregano, and thyme in large stock pot. Add enough water to fill about 2 inches over the beef tongue. Bring to boil. Cover; reduce heat to medium-low. Simmer 3 hours until tongue is fork-tender.
- 2 Remove meat from broth. Allow to cool just enough to handle. (The tongue is easier to peel if it is still warm or hot.) Using a small sharp knife, carefully remove and discard outer layer of skin and any excess fat. Cut meat into 1/4-inch cubes. Set aside
- 3 Heat oil in medium skillet on medium-high heat. Add meat, remaining 1 teaspoon salt and black pepper. Cook about 4 to 5 minutes, stirring occasionally, until tongue is browned and slightly crispy. Remove from heat.
- 4 To assemble the tacos, spoon 1/3 cup tongue down center of each tortilla. Top with salsa verde, chopped onion and cilantro, and a squeeze of fresh lime juice to serve, if desired.
