Tongue Tacos Recipe

Trim and clean

Rinse the beef tongue under cold water. Using a sharp knife, trim away any excess fat or glandular tissue at the base. You do not need to remove the skin before cooking.

Build the braise

Place the cleaned tongue in a large heavy pot. Add water to cover (about 2 liters for 2 lb tongue). Add the halved white onion, whole garlic cloves, bay leaves, peppercorns, dried oregano, salt, and apple cider vinegar.

Simmer gently

Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer. Partially cover the pot and simmer gently for 2 to 3 hours, or until the tongue is very tender and a knife slides in easily. Skim foam from the surface as needed.

Check doneness

When the tongue is tender, remove it from the liquid and reserve 1/2 cup of the braising liquid. Let the tongue cool slightly until it can be handled - about 10 to 15 minutes.

Peel the skin

Using a paring knife, cut a small slit in the skin at the thicker end and peel the outer skin off; it should come away easily. Discard the skin.

Slice or shred

Slice the peeled tongue into 1/4-inch thick slices against the grain for tender bites. Alternatively, shred with two forks for a softer texture.

Season

Lightly season the sliced tongue with kosher salt and freshly ground black pepper.

Sear for flavor

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and butter. Once the fat is shimmering, add the tongue slices in a single layer (work in batches to avoid overcrowding). Sear 1.5 to 2 minutes per side until edges are browned and slightly crisp. If you reserved braising liquid, splash 1 tablespoon into the pan during the last 30 seconds to loosen fond and add moisture.

Warm tortillas

Warm the corn tortillas on a dry skillet or comal over medium heat for 20 to 30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel to stay warm.

Build the tacos

Place 2 to 3 slices (or 2 to 3 tablespoons shredded tongue) onto each tortilla. Top with a sprinkle of finely chopped white onion, a generous handful of chopped cilantro, a squeeze of lime, and optional pickled jalapeños and crumbled cotija or queso fresco.

Serve

Serve immediately with extra lime wedges and any reserved braising liquid on the side for drizzling if desired.

Roast or boil

For a bright tomatillo salsa, char the tomatillos and serrano over an open flame, under a broiler, or simmer them in water until soft (about 5 minutes). If boiling, drain before blending.

Blend

Combine cooked tomatillos, serrano (stem removed if you want it milder), chopped white onion, garlic clove, cilantro, lime juice, and salt in a blender or food processor. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime as needed.

Chill

Transfer salsa to a bowl and chill for at least 15 minutes to let flavors marry. Serve alongside tacos.