Tacos de Lengua en Salsa Verde
Tender beef tongue braised until melt-in-your-mouth soft, finished in bright tangy salsa verde. Served in warm tortillas for an authentic Mexican street taco.
- Total time
- 35 min
- Servings
- 2
- Calories
- 320
- Protein
- 32g
Ingredients
- 1 lb beef tongue
- ¾ lb tomatillos
- ½ medium white onion
- 1 jalapeño, stem removed
- 6 corn tortillas
- 1.5 tsp salt
Instructions
- 1
Rinse the beef tongue under cold water and place it in a large pot with enough water to cover it by 2 inches. Set the pot over high heat until you see rapid bubbles rolling across the surface (a boil), about 3 minutes.
- 2
Once boiling, reduce the heat to medium-low so gentle bubbles occasionally break the surface (a simmer). Cover the pot with a lid, leaving it slightly ajar, and cook for 25 minutes until the meat is fork-tender (a fork pierces it with almost no resistance).
- 3
While the tongue cooks, place the tomatillos (whole, husks removed), the onion (cut in half crosswise), and the jalapeño (whole) directly on a gas flame or under a broiler. Rotate them every 1 minute until the skin is blackened and blistered all over, about 4 minutes total.
- 4
Transfer the charred vegetables to a blender or food processor. Pour in 1/2 cup of the hot cooking liquid from the pot (to cool the vegetables safely). Blend until completely smooth, about 20 seconds, then stir in 1/2 teaspoon of salt.
- 5
Remove the beef tongue from the pot using tongs and place it on a cutting board. Once cool enough to handle (about 1 minute), peel away the thin outer skin by rubbing it gently with your thumb—it will slip off easily. Discard the skin.
- 6
Slice the peeled tongue lengthwise down the center, then turn each half flat and slice crosswise into thin strips about 1/4-inch thick, like slicing a cooked beet.
- 7
Return the sliced tongue to the pot, pour the salsa verde over it, and stir gently. Set the heat to low and warm through for 2 minutes, stirring once halfway through, until the sauce bubbles very slowly at the edges.
- 8
Place each corn tortilla directly over a gas flame for 5 seconds per side, turning with tongs, until it is warm, pliable, and has light charred spots. If you don't have a gas stove, warm them one at a time in a dry skillet over medium-high heat for 10 seconds per side.
- 9
Divide the tongue and salsa verde between the tortillas, placing the meat and sauce in a small mound in the center of each. Serve immediately while the tortillas and meat are still warm.
Tools you’ll need
- large pot with lid
- tongs
- cutting board
- sharp knife
- blender or food processor
- wooden spoon
- gas stove or broiler and dry skillet
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