Lengua Taco Recipe

Clean and simmer

Rinse the beef tongue under cold water. In a large stockpot place the tongue, quartered onion, carrots, celery, bay leaves, garlic cloves, peppercorns, 2 tablespoons kosher salt, and 3 liters water. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and simmer for 2 to 3 hours, until a knife slides into the thickest part easily and the skin begins to loosen. Skim any foam during the first 20–30 minutes.

Cool and peel

Remove the tongue to a cutting board and reserve 1 cup of the cooking liquid. While still warm (but cool enough to handle), use a paring knife to loosen and peel off the thick outer membrane and any excess fat. If the membrane is stubborn, let the tongue cool slightly and peel; you can also score the skin to help. Discard the skin and trim any tough bits.

Shred or slice

Slice the peeled tongue into about 1/4-inch thick slices for tacos or shred with two forks into bite-sized pieces. If desired, season lightly with a pinch of salt and 2–3 tablespoons of reserved cooking liquid to keep pieces moist. Keep warm while preparing sauces and tortillas.

Toast and rehydrate chiles: Heat a dry skillet over medium heat. Toast the dried chile de árbol for 10–20 seconds per side, just until aromatic — do not burn. Remove stems and seeds if you want less heat. Place toasted chiles in a bowl and cover with 120 ml hot water; let soak 10 minutes until softened.

Roast vegetables: Meanwhile, place the tomatoes, quartered onion, and garlic cloves on a hot skillet or under a broiler. Roast until blistered and charred in spots, about 6–10 minutes, turning to cook evenly. Let cool slightly.

Blend sauce: In a blender combine softened chiles (with some soaking liquid), roasted tomatoes, roasted onion, roasted garlic, 1 tsp ground cumin, 1 tsp kosher salt, and about 60–120 ml of the chile soaking water or plain water to reach a smooth but not watery consistency. Blend until very smooth.

Finish sauce: Heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Carefully add the blended sauce (it may sputter) and simmer gently 5–8 minutes to deepen flavor and cook rawness out. Taste and adjust salt. Keep warm.

Roast cauliflower: Preheat oven to 220°C (425°F). Toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon salt on a rimmed baking sheet. Roast for 20–25 minutes, turning once, until golden and tender with some charred edges.

Heat mole: While cauliflower roasts, warm 250 g mole paste in a saucepan over low heat with 120 ml chicken or vegetable stock, whisking until smooth and saucy. If mole is thick, add more stock 1 tablespoon at a time to reach a coating consistency.

Coat cauliflower: When cauliflower is done, add it to the mole and toss to coat evenly. Cook together 2–3 minutes so flavors meld. Sprinkle with toasted sesame seeds if using.

Warm tortillas: Heat a dry skillet or comal over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (optional) and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean kitchen towel to stay warm.

Assemble with lengua and chile de árbol: For the chile de árbol option, place 2–3 tablespoons of sliced or shredded lengua on each warm tortilla and spoon 1–2 tablespoons chile de árbol sauce over the meat. Top with a sprinkle of finely diced white onion, chopped cilantro, and a squeeze of lime. Add pickled red onions if desired.

Assemble with mole cauliflower: For the mole cauliflower option, place 2–3 tablespoons of mole-coated roasted cauliflower on each tortilla. Top with diced onion, chopped cilantro, sesame seeds (if used), and a lime wedge to squeeze over before eating.

Serve: Serve tacos immediately while hot. Provide extra chile de árbol sauce or mole, lime wedges, and salt to taste at the table.