Lengua - Beef Tongue Recipe
Make Lengua - Beef Tongue Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Tongue & Broth
Finishing & Serving (Traditional Mexican-style)
Method
Beef Tongue & Broth
- 1
Prepare tongue
Rinse the beef tongue under cold running water. Trim away any excess fat, glands or rough membrane around the base with a sharp knife. Pat dry with paper towels.
- 2
- 3
Simmer gently
Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam with a spoon during the first 10–15 minutes. Cover partially and simmer gently for 2 to 2½ hours, or until the tongue is tender when pierced with a fork and the tip easily slides off. Add 2 teaspoons of salt about halfway through cooking; taste the broth near the end and adjust if needed.
- 4
Cool slightly and peel
Remove the tongue from the pot and transfer to a cutting board. Reserve about 1–2 cups of the cooking broth for the sauce. Let the tongue cool until it’s comfortable to handle (15–20 minutes). Using a small knife, make a shallow cut at the base of the outer skin and peel the thick white/gray membrane off; it should come away in large pieces. Rinse briefly if necessary and discard the skin and any remaining large fat pieces.
- 5
Slice or shred
Pat the peeled tongue dry and slice it thinly against the grain for tacos (about 1/8 inch / 3 mm). Alternatively, shred with two forks for a softer texture or dice for stews. Keep the reserved broth warm if finishing in sauce.
Finishing & Serving (Traditional Mexican-style)
- 6
Make the finishing sauce
Heat 2 tablespoons butter or oil in a skillet over medium heat. Add the finely chopped white onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the diced tomato (or 1/2 cup crushed tomato), oregano, cumin and chipotle (if using). Stir and let simmer 4–6 minutes, then add 1/2 to 1 cup of the reserved broth to create a glossy sauce. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 7
Combine tongue with sauce
Add the sliced or shredded beef tongue to the skillet and gently toss to coat, cooking 2–3 minutes until heated through and flavors meld. If the mixture seems dry, add more broth a few tablespoons at a time until desired consistency is reached.
- 8
Heat tortillas
Warm corn tortillas on a hot dry skillet or comal for about 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.
- 9
Assemble and serve
Place a portion of the lengua onto each warmed tortilla. Top with chopped fresh cilantro and pickled red onion if using. Serve with lime wedges on the side so diners can squeeze to taste. Offer extra salsa if desired.
- 10
Storage
Refrigerate leftover tongue in its cooking broth or the finished sauce in an airtight container for up to 3–4 days. Freeze for up to 3 months; thaw overnight in the refrigerator and reheat gently in the sauce or broth.