Yes, beef tongue tacos. DON’T click off this page! These little babies are made from beef tongue that is slowly cooked until falling apart tender then chopped and spooned atop soft corn or flour tortillas. Classic and authentic.
Beef tongue tacos, or taquitos de lengua, are classic street food in Mexico, adored for their meltingly tender, knee-wobblingly flavorful magnificence. Tuck this slow-cooked beef into a tortilla and smother it with salsa and you’ve got yourself a taste of taco heaven.–Angie Zoobkoff
Beef Tongue Tacos
- Quick Glance
- 15 M
- 4 H, 30 M
- Serves 4
- 2 tablespoons kosher salt
- 6 cups cold water
- One (2 3/4 pound) beef tongue, cleaned and ready to cook
- 2 banana leaves
- Sea salt and freshly ground black pepper
- 1/2 large onion, finely chopped
- 1/2 small bunch cilantro, coarsely chopped
- 25 small corn or flour tortillas, warmed
- Store-bought or homemade salsa (optional)
- 1. Preheat the oven to 400°F (200°C).
- 2. Place a wire rack in a roasting pan and then dump the salt and water in the pan. Wrap the beef tongue in banana leaves and place it on the rack over the water. Cover the entire pan with foil, slide it into the oven, and let it cook until the beef is fork tender, about 4 hours. You’ll want to check the water level every 1 1/2 hours, adding additional water if needed.
- 3. Remove the beef tongue from the oven and let it rest for 15 minutes. Remove and discard the banana leaves and then peel off the outer layer of beef tongue and discard it as well. Coarsely chop the remaining beef tongue. Taste and adjust the seasoning, adding salt and pepper if needed.
- 4. Divvy the meat among the tortillas. Top each taco with onion and cilantro, slather with salsa, if desired, and devour immediately.