Tacos de Lengua
By: McCormick Kitchens
Made With:
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.
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.
Key products
Instructions
- 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.
- 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
- 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.
- 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.
