Name: Tacos de Lengua Main Course (Mexican - Main Course )
Cuisine: Mexican
Ingredients: Beef Tongue - 1 kg (1 kg); Onion - 1 (1); Garlic - 3 cloves (3 cloves); Bay Leaves - 2 (2); Cumin - 1 tsp (1 tsp); Salt - 1 tsp (1 tsp); Pepper - 1/2 tsp (1/2 tsp); Water - 4 cups (4 cups); Corn Tortillas - 12 (12); Cilantro - 1 bunch (1 bunch); Salsa - to taste (to taste); Lime - 1 (1)

Tacos de Lengua Main Course

Menu: Different Food Styles or browse Other Mexican Recipes

Tacos de Lengua Main Course (Mexican - Main Course) Recipe

Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.

Ingredients:

Beef Tongue - 2.2 lbs (1 kg)
Onion - 1
Garlic - 3 cloves
Bay Leaves - 2
Cumin - 1 tsp
Salt - 1 tsp
Pepper - 1/2 tsp
Water - 32 fl oz (4 cups)
Corn Tortillas - 12
Cilantro - 1 bunch
Salsa - to taste
Lime - 1

Instructions

Peel and quarter the onion. Peel the garlic cloves.
Rinse the beef tongue and place it in a large pot with the onion, garlic, bay leaves, cumin, salt, and pepper.
Add enough water to cover the beef tongue. Bring to a boil over high heat, then reduce heat to low and let simmer for 3-4 hours or until the tongue is tender and easily pierced with a fork.
Remove the beef tongue from the pot and let cool for 10-15 minutes. Once it is cool enough to handle, use a knife to remove the outer layer of skin and discard. Shred the tongue into small pieces and set aside.
Heat the tortillas in a dry skillet or on a griddle until they start to brown and puff up, about 30 seconds on each side.
To assemble the tacos, place a spoonful of the shredded beef tongue onto a warm tortilla. Top with chopped cilantro, a squeeze of lime juice, and a spoonful of salsa. Fold the tortilla in half and serve immediately. Repeat with the remaining tortillas an

More Mexican Recipes

Pastel de Elote

A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.

Puerco en Salsa Verde

Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.

Tacos de Pescado Estilo Ensenada

Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.

Cochinita Pibil Torta

A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.

Tamales de Puerco

Traditional Mexican tamales made with a savory masa dough and filled with seasoned pork, wrapped in corn husks, and steamed to perfection. They are a delicious and comforting staple in Mexican cuisine.

Molcajete de Mariscos

A sizzling stone mortar filled with a medley of grilled seafood such as shrimp, fish, octopus, and scallops, cooked in a spicy tomato-based sauce. It's a visually impressive and delicious seafood dish.

Tacos de Cochinita Pibil

Tacos filled with the tender and flavorful slow-roasted pork known as cochinita pibil, typically accompanied by pickled onions and a splash of citrus juice. They are a Yucatecan specialty with a unique blend of flavors.

Tamales de Camarón

Tamales made with a savory masa dough filled with shrimp cooked in a tomato-based sauce seasoned with spices, herbs, and chili peppers. They are wrapped in corn husks and steamed to perfection.

Fancy Something Else?

Tartiflette

A hearty dish from the French Alps made with potatoes, reblochon cheese, onions, and bacon. Tartiflette is a comforting and indulgent main course that is perfect for cold winter evenings.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Dum Aloo

A Kashmiri specialty dish made with small potatoes (aloo) cooked in a thick gravy of yogurt, tomatoes, and a blend of spices. Dum aloo is a flavorful and comforting main course option.

Italian Caprese Salad

Caprese Salad is a simple and refreshing Italian salad that showcases the flavors of the Mediterranean. It consists of fresh tomatoes, mozzarella cheese, and basil leaves arranged on a plate and drizzled with extra-virgin olive oil and balsamic vinegar. Caprese Salad offers a combination of juicy tomatoes, creamy mozzarella, and aromatic basil, creating a light and vibrant main course or side dish that celebrates the Mediterranean ingredients.

Pâté en Croûte

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.

Italian Ossobuco

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.

Merluza a la Gallega

Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.