Lengua Recipe

Clean and season

Rinse the beef tongue under cold water and pat dry with paper towels. Trim any excess fat or tough membrane visible on the base of the tongue but do not remove the skin; the skin will be removed after braising. Rub the tongue all over with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.

Assemble braising liquid

In a large wide pot (large enough to hold the tongue in one layer), combine 2.5 liters water, halved onion, chopped carrot, celery, smashed garlic, bay leaves, peppercorns, oregano and 2 tablespoons vinegar. Bring to a gentle simmer over medium heat.

Simmer

Add the tongue to the pot, reduce heat to low so the liquid is barely simmering. Partially cover and cook gently for 2 to 2.5 hours, turning the tongue once halfway through, until the tongue is fork-tender and a paring knife slides in easily. Skim any foam occasionally.

Cool and peel

Remove the tongue from the braising liquid and transfer to a cutting board or plate. Let cool just enough to handle (15–20 minutes). Using a small knife, peel off the thick outer skin; it should come away in large pieces. Trim off the tip if desired and remove any remaining excess fat or glands. Reserve 1 cup of the strained braising liquid for later if you want to loosen pan juices.

Slice

Using a sharp chef's knife, slice the peeled tongue crosswise into 1/4- to 1/2-inch (6–12 mm) thick slices. For tacos, cut slightly thinner (about 1/4 in). Pat slices dry with paper towels and season both sides with remaining 1 tablespoon kosher salt and 1 teaspoon black pepper.

Sear

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 3 tablespoons neutral oil and swirl to coat. Working in batches to avoid crowding, add tongue slices in a single layer and sear undisturbed 1.5–2 minutes per side until a deep golden-brown crust forms. Add 1 tablespoon butter near the end of each batch for flavor and baste the slices briefly.

Make quick pan jus (optional)

After searing the last batch, reduce heat to medium and add reserved 1 cup braising liquid (or 1/4 cup water) to the hot pan to deglaze, scraping up browned bits. Simmer 1–2 minutes, stir in remaining 1 tablespoon butter until glossy, then spoon the jus over seared slices.

Rest

Transfer seared lengua to a platter and let rest 3–5 minutes so juices redistribute.

For tacos: warm tortillas, place a few slices of lengua in each, garnish with chopped cilantro, a squeeze of lime and pickled onions, and finish with a pinch of coarse sea salt. For plated service: arrange slices, spoon pan jus over them, garnish with cilantro and lime wedges.