Learn to make tacos de lengua with perfectly crispy beef tongue and refreshing toppings. These beef tongue tacos combine tender meat with charred corn tortillas, salsa verde, radishes, diced onion, fresh cilantro, and a squeeze of lime juice. It's a delicious twist on classic tacos that's worth a try.
Tacos de Lengua, a classic in Mexican cuisine, is loved for its tender, melt-in-your-mouth texture and bold flavor. If you’ve ever craved those irresistible taco truck lengua tacos with perfectly tender meat and fresh, flavorful toppings, you can recreate them at home with high-quality ingredients!
Looking for more healthy Mexican-inspired recipes?
Check out blackened cod fish tacos, ground beef tacos, and crispy pork carnita.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep and about 15 minutes to crisp up the meat
- Cooking Method: Stove-top
- Dietary Info: Gluten-free with Grain-free options, GAPS, Paleo, Whole30, Ancestral diet
- Tools Needed: sharp knife, cutting board, and large frying pan or skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Tacos de Lengua
Beef tongue might be considered unconventional in some Western cuisines, but it's a prized delicacy in many parts of the world, including Mexico and Europe. Tacos de lengua offers a delicious way to enjoy organ meat, which supports the "nose-to-tail" cooking philosophy so well.
Besides, it's a great way to switch up your taco game when you're looking for something different from traditional ground beef taco meat. And while you can’t skip cheese in sheet pan nachos, you can definitely enjoy these beef tongue tacos dairy-free. With so much flavor in every bite, the lengua tacos make cheese completely unnecessary.
Ingredients for Cow Tongue Tacos
- Cooked beef tongue: Ox tongue provides a unique and incredibly flavorful meat base. The best part? We're cooking it in a healthy fat until crispy for that delicious texture. Be sure to check out my post on how to cook beef tongue.
- Toppings: White onion, cilantro, radishes, and jalapenos add traditional and vibrant flavors and texture to cow tongue tacos.
- Salsa Verde: Salsa verde adds tangy flavor, moisture, and balance—just check the label to avoid thickeners and gums.
- Corn tortillas: Charred tortillas enhance flavor and makes them pliable for easy assembly.
- Lime: A drizzle of fresh lime or bottled lime juice as a finishing touch (check the label to be sure it's 100% pure lime juice and no sweeteners or preservatives).
Substitutions and Variations
- Swap out the tortillas - Use grain-free cassava flour tortillas (like Siete) or lettuce wraps to keep it low carb. Sourdough flour tortillas are also excellent option.
- Add dairy - Add crumbled cotija cheese, shredded raw cheddar, or a dollop of sour cream for extra flavor.
- Toppings - An easy way to change up your tacos is to top them with your favorite toppings like pico de gallo, pickled red onions, roasted jalapeños, or creamy chunky guacamole for added flavor.
- Season the meat - You can season tongue with taco seasoning or just salt and pepper for extra flavor, though it’s optional.
Make it Nutrient-Dense
For maximum nutrition, use grass-fed beef tongue, sourced from local farmer's markets. But if that's not accessible to you, try Wild Pastures or US Wellness Meats; both carry good quality cow tongue. Make sure you brown the tongue in healthy fats such as pastured butter, beef tallow, or lard, and avoid rancid seed oils.
For a gluten-free option, serve the beef tongue tacos in sprouted corn tortillas, which may help with nutrient bio-availability and digestion. You can learn more about this concept from Weston A. Price article on grains.
How to Make Beef Tongue Tacos
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Brown meat
Heat oil in a large stainless steel pan until hot. Cut beef tongue into strips and add to the hot oil. Cook undisturbed over medium-high heat for a few minutes until brown on the bottom.
Step 2. Set aside
Flip and cook the other side until all beef tongue strips are browned and crispy. Transfer to a bowl and set aside in a warm place while working on the toppings.
Step 3. Onion topping
Finely dice the onion, chop the cilantro, and mix them in a small bowl.
Step 4. Prepare all toppings
Slice radishes, jalapeños, and limes and set aside. Char tortillas over a medium open flame to warm them up and make them pliable for tacos.
Helpful Tips
- Cooking beef tongue: Be sure to check out my very thorough post on how to cook beef tongue. This type of meat is best cooked in the pressure cooker for the most tender and flavorful result with fork-tender meat.
- Use chilled cow's tongue: Chill cooked beef tongue overnight for easier slicing into uniform strips.
- Start with a hot skillet. Heat your skillet over medium-high before browning tongue pieces for a crispy texture, and don't disturb the meat when frying them. They should release easily from the pan when sufficiently browned and crispy.
- Avoid overcrowding: Use a large skillet and spread the meat to encourage browning and prevent steaming.
Troubleshooting
- Tortillas tear? If using corn tortillas, warm them up properly by charring them over an open flame or heating them in a dry skillet. This helps make them pliable and less prone to tearing. You may also want to double up.
- Beef tongue not crispy? Make sure your pan is hot enough and that you're using a high-smoke point fat like beef tallow. And don't overcrowd the pan - sear the slices in batches for an even crisp without stirring them too often.
Product Highlight!
Large Cast Iron Skillet
In order to get a nice sear on those strips of beef tongue, you want a heavy duty cast iron skillet. Mine is such a workhorse!
💭Meal Prep Suggestion!
Cook up a whole tongue in the Instant Pot and portion out half of the meat for this crispy and delicious cow tongue recipe (great for breakfast or protein-packed snack) and these beef tongue tacos recipe the other half. The rich beefy flavor tastes better the next day without any extra work.
Serving Suggestions
Our favorite way to serve these tacos de lengua is just as written in the recipe and nothing else. It truly is such a flavorful and satisfying meal option. But it pairs well with cabbage avocado slaw and a side of white rice.
And don't forget to top your own tacos with all your favorite taco fixings. Check out some of my faves:
More tacos de lengua topping suggestions:
- Blender Salsa (5 minutes!)5 Minutes
- Chunky Guacamole Recipe15 Minutes
- How to Make Lacto-Fermented Jalapeño Peppers20 Minutes
- Lacto-Fermented Salsa30 Minutes
Frequently Asked Questions
To store lengua tacos, keep the beef tongue and tortillas in separate airtight containers in the fridge for up to 4 days. These glass snap containers are perfect for leftovers. Store toppings like onions, cilantro, and salsa in separate containers to prevent them from getting soggy. When ready to serve, reheat the beef tongue in a dry skillet over medium-high heat until heated through and assemble with the toppings.
Yes. Boiled beef tongue can be frozen for up to 3 months. Crispied beef tongue can also be frozen but may lose freshness and crispy texture when thawed. I recommend not freezing browned beef tongue for the best flavor.
Thaw overnight in the fridge and reheat.
While beef tongue tacos are what they are because of the type of meat used, you can substitute it with other cuts like beef cheek, brisket, or even shredded chicken or pork carnitas. However, you'll be missing out on the unique flavor of beef tongue that makes this dish distinctively delicious.
Looking for more related recipes? Here are some ideas:
Did you make this tacos de lengua recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Beef Tongue Tacos (Tacos de Lengua)
Equipment
Ingredients
- 1 tablespoon cooking fat like butter, tallow, or avocado oil
- 4 cups cooked beef tongue cut into thin strips
- 1 white onion finely diced
- 1 fresh cilantro finely chopped
- 8 radishes thinly sliced
- 1 jalapeno peppers thinly sliced
- 1 cup salsa verde
- 2 fresh limes
- 8 corn tortillas
Instructions
- In a large stainless steel or cast iron pan, heat the fat until melted and shimmering. Cut beef tongue into strips and add to the pan. Cook undisturbed until brown on the bottom, approximately 4-6 minutes. Flip and cook the other side for about another 4 minutes or until all beef tongue pieces are browned and crispy. Transfer to a serving bowl and keep warm.
- Meanwhile, combine the finely diced onion and chopped cilantro in a small bowl. Slice the radishes and jalapeno peppers thinly. And cut lime into wedges.
- Over an open medium flame, char the tortillas, flipping halfway through with a pair of tongs. If you don't have a gas stove, you can gently warm them on a cast iron skillet over medium-high heat.
- Place a scoop of crispy beef tongue meat into corn tortillas, followed by the onion-cilantro mixture. Tuck in a few radish slices and jalapenos, and spoon some salsa verde on top. Finish with a drizzle of fresh lime juice and serve immediately.
Notes
- Get crispy and browned taco meat - don't disturb the meat when frying it. The meat pieces should release easily from the pan when sufficiently browned and crispy.
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