31+ Traditional Authentic Mexican Beef Tongue Recipes You Need to Try

If you’re looking to expand your culinary horizons and dive into the heart of Mexican cuisine, look no further than beef tongue, or lengua.

This tender and flavorful cut of meat is a staple in many traditional Mexican dishes, offering a rich and savory experience that’s not to be missed.

From tacos and stews to unique sauces and salsas, beef tongue is incredibly versatile and can be cooked in countless ways.

In this blog, we’ve curated a list of 31+ authentic Mexican beef tongue recipes that will introduce you to the incredible flavors and textures that have made this dish so beloved in Mexican kitchens for generations.

Whether you’re a seasoned cook or new to the world of beef tongue, these recipes are sure to inspire your next meal.

31+ Traditional Authentic Mexican Beef Tongue Recipes You Need to Try

Beef tongue might seem intimidating at first, but once you try these 31+ authentic Mexican beef tongue recipes, you’ll quickly realize just how delicious and satisfying it can be.

From tender tacos to rich stews and flavorful salsas, this list showcases the best of Mexican culinary tradition.

Whether you’re looking to prepare a festive meal for family and friends or simply want to explore new flavors, these dishes promise to deliver an unforgettable dining experience.

Embrace the bold, hearty flavors of Mexican cuisine and let the versatile beef tongue take center stage in your kitchen!

Tacos de Lengua (Beef Tongue Tacos)

Tacos de Lengua is a traditional Mexican dish where beef tongue is slow-cooked to achieve a tender, flavorful filling for tacos. This dish is loved for its melt-in-your-mouth texture and rich flavor. The tender beef tongue is seasoned with aromatic spices, then sliced and served in warm corn tortillas, topped with fresh cilantro, onions, and a squeeze of lime. These tacos are an authentic Mexican comfort food that packs a punch of flavor with every bite.

Ingredients:

• 1 beef tongue (around 2-3 lbs)
• 1 onion, quartered
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 tbsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp oregano
• 2-3 dried chiles (like guajillo or pasilla), seeds removed
• Salt to taste
• 12 small corn tortillas
• Fresh cilantro, chopped
• White onions, finely chopped
• Lime wedges
• Salsa (optional)

Instructions:

1. Cook the Beef Tongue: In a large pot, add the beef tongue, onion, garlic, bay leaf, peppercorns, cumin seeds, oregano, and dried chiles. Cover with water and bring to a boil. Lower the heat and simmer for 2.5-3 hours, until the tongue is tender and easy to pierce with a fork.
2. Peel and Shred the Tongue: Once the tongue is cooked, remove it from the pot and let it cool slightly. Peel off the tough outer skin (this can be done by gently scraping it with a knife). Slice the tender meat into small, bite-sized pieces.
3. Assemble the Tacos: Warm the tortillas in a dry skillet or comal. Spoon the shredded beef tongue onto each tortilla. Top with fresh cilantro, onions, and a squeeze of lime. Add salsa for extra flavor if desired.
4. Serve: Serve the tacos with your favorite side dishes like Mexican rice or beans.

Tacos de Lengua are a delicious and deeply satisfying way to enjoy beef tongue, a cut of meat that is often overlooked but full of flavor. The slow cooking process ensures that the tongue becomes exceptionally tender, and the combination of fresh toppings brings balance and brightness to each bite. This recipe captures the essence of authentic Mexican street food, offering a rich, savory taco experience that is both comforting and flavorful.

Lengua en Salsa Roja (Beef Tongue in Red Sauce)

Lengua en Salsa Roja is a rich and hearty Mexican dish where beef tongue is cooked in a flavorful red sauce made from tomatoes, dried chiles, and a blend of spices. The beef tongue absorbs the deep, smoky flavors of the sauce, resulting in a tender and flavorful dish that can be served with rice, beans, or tortillas. This dish showcases the perfect balance of heat and smokiness, making it a true Mexican classic.

Ingredients:

• 2 lbs beef tongue
• 4 large tomatoes, chopped
• 3 dried chiles (such as ancho or guajillo), seeds removed
• 1 onion, chopped
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 1-2 cups beef broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Beef Tongue: In a large pot, cover the beef tongue with water and bring to a boil. Reduce the heat and simmer for 2.5-3 hours, until the tongue is tender. Remove the tongue from the pot and set aside to cool.
2. Prepare the Red Sauce: While the beef tongue is cooling, toast the dried chiles in a hot skillet for a few seconds until they become fragrant. In a blender, combine the toasted chiles, chopped tomatoes, garlic, onion, cumin, and oregano. Blend until smooth, adding a little beef broth if necessary to thin the sauce.
3. Cook the Salsa: In a large skillet, heat the oil over medium heat. Pour in the red sauce and cook for 5-7 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
4. Prepare the Beef Tongue: Peel the skin off the beef tongue and slice it into thin, bite-sized pieces. Add the sliced tongue to the skillet with the red sauce, stirring to coat the meat in the sauce. Add beef broth to the pan to achieve your desired consistency. Simmer the dish for another 20 minutes, allowing the flavors to meld.
5. Serve: Garnish with fresh cilantro and serve with rice, beans, or tortillas.

Lengua en Salsa Roja is a perfect example of the rich and comforting flavors found in traditional Mexican cuisine. The slow-cooked beef tongue absorbs the robust flavors of the red sauce, making every bite an explosion of taste. The smoky chiles and aromatic spices bring depth and complexity to the dish, while the tender beef tongue offers a satisfying texture. This dish is perfect for a family meal or a special occasion, offering a taste of authentic Mexican comfort food at its finest.

Lengua a la Mexicana (Beef Tongue with Mexican Sauce)

Lengua a la Mexicana is a flavorful, vibrant Mexican dish where beef tongue is cooked with tomatoes, onions, and fresh herbs, resulting in a savory, slightly tangy dish that highlights the natural flavors of the beef tongue. The combination of fresh vegetables and spices creates a lively sauce that complements the tender meat perfectly. This dish is often served with rice or tortillas and is a great way to enjoy beef tongue in a simple, yet delicious way.

Ingredients:

• 2 lbs beef tongue
• 2 tomatoes, chopped
• 1 onion, finely chopped
• 2 serrano chiles, chopped (or to taste)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 8 small corn tortillas (optional for serving)

Instructions:

1. Cook the Beef Tongue: Boil the beef tongue in a large pot with water, seasoning with a pinch of salt. Simmer for about 2.5-3 hours, until the tongue is tender. Remove the tongue and set it aside to cool slightly. Peel off the tough skin and slice the meat into small, bite-sized pieces.
2. Make the Mexicana Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the onions and serrano chiles, cooking until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes. Stir in the tomatoes, cumin, and a pinch of salt and pepper. Let the sauce simmer for about 10 minutes, until the tomatoes have broken down and the sauce thickens.
3. Combine the Beef Tongue with the Sauce: Add the sliced beef tongue to the skillet with the tomato mixture. Stir well to coat the meat in the sauce. Cook for an additional 10 minutes to let the flavors combine.
4. Finish and Serve: Just before serving, stir in fresh cilantro and a squeeze of lime juice. Serve the Lengua a la Mexicana with warm tortillas, rice, or beans for a complete meal.

Lengua a la Mexicana offers a perfect combination of fresh and savory flavors. The simple, yet flavorful tomato-based sauce complements the tender beef tongue beautifully, with the heat from the serrano chiles adding a touch of spice. This dish is an excellent way to showcase the versatility of beef tongue, turning it into a lively, satisfying meal that will leave everyone at the table craving more. It’s a fantastic dish for those looking to explore the authentic tastes of Mexican cuisine.

Lengua en Salsa Verde (Beef Tongue in Green Sauce)

Lengua en Salsa Verde is a zesty and vibrant Mexican dish that pairs tender beef tongue with a tangy green salsa made from tomatillos, jalapeños, and cilantro. The beef tongue, slow-cooked until perfectly tender, is then simmered in the fresh and bright green sauce, which is both spicy and refreshing. This dish is often served with warm tortillas and is a great example of how Mexican cuisine celebrates bold flavors and textures.

Ingredients:

• 2 lbs beef tongue
• 10-12 tomatillos, husked and rinsed
• 3 jalapeños (or to taste)
• 1 small onion, quartered
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 1 cup beef broth
• Lime wedges (for serving)
• Corn tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: Place the beef tongue in a large pot with water, season with salt, and bring to a boil. Reduce the heat and simmer for 2.5-3 hours until the tongue is tender. Remove from the pot, let it cool slightly, and peel off the tough outer skin. Slice the tongue into thin, bite-sized pieces.
2. Prepare the Salsa Verde: In a medium saucepan, bring water to a boil and add the tomatillos, jalapeños, onion, and garlic. Boil for 5-7 minutes, until the tomatillos turn a dull green. Transfer the ingredients to a blender, add cilantro, and blend until smooth. Season with salt and pepper.
3. Cook the Salsa with the Tongue: In a large skillet, heat the vegetable oil over medium heat. Add the salsa verde and simmer for about 5-7 minutes, allowing it to thicken. Add the sliced beef tongue to the salsa, along with the beef broth. Simmer for another 10-15 minutes, letting the flavors meld.
4. Serve: Serve the Lengua en Salsa Verde with warm tortillas, lime wedges, and your choice of side dishes like rice or beans.

Lengua en Salsa Verde is a dish that brings together the heartiness of beef tongue and the refreshing tang of tomatillo-based salsa. The dish is perfect for those who appreciate the balance of heat and acidity in Mexican cuisine. The tender beef tongue, combined with the bright and slightly spicy green sauce, creates a flavorful experience that is both comforting and invigorating. It’s a wonderful dish to serve at family gatherings or special occasions, and pairs perfectly with a cold cerveza.

Lengua a la Veracruzana (Beef Tongue Veracruz Style)

Lengua a la Veracruzana is a delicious dish from the coastal region of Veracruz, where beef tongue is cooked in a rich tomato-based sauce with olives, capers, and a touch of citrus. This unique combination of ingredients creates a savory yet tangy sauce that perfectly complements the tender beef tongue. The flavors are bold and vibrant, making it a memorable dish for any occasion, especially when served with rice or tortillas to soak up the flavorful sauce.

Ingredients:

• 2 lbs beef tongue
• 4 ripe tomatoes, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup green olives, pitted and sliced
• 2 tbsp capers
• 1/4 cup fresh orange juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Rice or tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: In a large pot, cover the beef tongue with water and bring to a boil. Reduce the heat and simmer for 2.5-3 hours, until the tongue is tender. Remove from the pot, let it cool, then peel off the tough skin. Slice the tongue into thin, bite-sized pieces.
2. Prepare the Veracruzana Sauce: Heat olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. Stir in the tomatoes, cumin, oregano, and season with salt and pepper. Simmer for 10-12 minutes, until the tomatoes break down and form a thick sauce.
3. Combine the Beef Tongue with the Sauce: Add the sliced beef tongue, olives, capers, and orange juice to the skillet. Stir to combine and let the mixture simmer for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
4. Serve: Garnish with fresh cilantro and serve the Lengua a la Veracruzana with rice or warm tortillas.

Lengua a la Veracruzana is a flavorful, vibrant dish that combines the tenderness of beef tongue with the tangy and savory elements of Veracruz’s coastal cuisine. The addition of olives, capers, and orange juice creates a unique and complex sauce that is both refreshing and indulgent. This dish is a wonderful way to explore the rich flavors of Mexico’s coastal regions and is sure to impress anyone lucky enough to try it. It’s perfect for a family meal or a special dinner.

Lengua en Pibil (Beef Tongue in Yucatán-style Pit Sauce)

Lengua en Pibil is a Yucatán-inspired dish that involves marinating beef tongue in a rich, flavorful achiote paste, then slow-cooking it to tender perfection. The vibrant, earthy flavors of the achiote, along with citrus and a hint of spice, create a deep, complex sauce that infuses the beef tongue. This dish is typically served with rice, tortillas, or pickled onions, making it a truly authentic Mexican experience that showcases the region’s bold flavors.

Ingredients:

• 2 lbs beef tongue
• 3 tbsp achiote paste
• 1/4 cup fresh orange juice
• 2 tbsp lime juice
• 1/2 cup vinegar
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cloves
• 1 onion, quartered
• 2-3 banana leaves (optional, for wrapping)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Rice or tortillas (for serving)

Instructions:

1. Prepare the Marinade: In a blender, combine the achiote paste, orange juice, lime juice, vinegar, garlic, cumin, cloves, and salt and pepper. Blend until smooth to create the marinade.
2. Marinate the Beef Tongue: Rub the marinade all over the beef tongue, ensuring it is well-coated. Cover and refrigerate for at least 3 hours, or overnight for maximum flavor.
3. Cook the Beef Tongue: Preheat your oven to 325°F (165°C). If using banana leaves, lightly heat them to soften and make them more pliable. Wrap the marinated beef tongue in the banana leaves, or if you don’t have them, wrap the tongue in foil. Place the wrapped tongue in a roasting pan and cook for 3-4 hours, until it is tender and easily shreds with a fork.
4. Shred the Beef Tongue: Remove the tongue from the oven, unwrap, and allow it to cool slightly. Peel off the skin and shred the beef tongue into bite-sized pieces.
5. Serve: Serve the Lengua en Pibil with rice, tortillas, and a garnish of fresh cilantro.

Lengua en Pibil is a deeply flavorful dish that highlights the bold and earthy flavors of the Yucatán region. The combination of achiote paste, citrus, and spices creates a complex marinade that tenderizes the beef tongue and infuses it with delicious depth. The slow-cooking process ensures the meat becomes fall-apart tender, making every bite a true delight. Whether served with rice or tortillas, this dish is perfect for those seeking an authentic Mexican meal with rich, vibrant flavors that transport you straight to the heart of the Yucatán.

Lengua en Salsa de Chipotle (Beef Tongue in Chipotle Sauce)

Lengua en Salsa de Chipotle is a smoky, spicy Mexican dish where tender beef tongue is simmered in a rich chipotle sauce made from dried chipotle peppers, tomatoes, and onions. The smoky heat of the chipotles combines perfectly with the beef tongue, creating a bold, flavorful dish. This dish can be served with rice, tortillas, or beans, making it a perfect choice for any meal when you’re craving something spicy and comforting.

Ingredients:

• 2 lbs beef tongue
• 2 chipotle peppers in adobo sauce (canned)
• 3 large tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup beef broth
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
• Corn tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: In a large pot, cover the beef tongue with water and bring to a boil. Reduce the heat and simmer for about 2.5-3 hours, until the tongue is tender. Remove from the pot, let it cool, then peel off the tough skin and slice the meat into small pieces.
2. Make the Chipotle Sauce: In a blender, combine the chipotle peppers, tomatoes, onion, and garlic. Blend until smooth. Heat the olive oil in a large skillet over medium heat, then pour in the chipotle sauce. Stir in cumin, oregano, salt, and pepper, and cook for 5-7 minutes until the sauce thickens slightly.
3. Simmer the Beef Tongue in the Sauce: Add the sliced beef tongue to the skillet with the chipotle sauce. Add beef broth and stir to combine. Simmer for 10-15 minutes to allow the flavors to meld, adding more broth if needed to reach your desired consistency.
4. Serve: Garnish with fresh cilantro and serve the Lengua en Salsa de Chipotle with warm tortillas, rice, or beans.

Lengua en Salsa de Chipotle is a perfect dish for those who enjoy smoky, spicy flavors. The chipotle sauce infuses the beef tongue with a deep, rich heat that is balanced by the acidity of the tomatoes and the sweetness of the onions. This dish is ideal for a flavorful, hearty meal and can be served in various ways, whether wrapped in tortillas as tacos or served alongside a side of rice. The smoky chipotle and tender beef tongue make for a satisfying combination that will have you coming back for more.

Lengua en Caldillo (Beef Tongue in Broth)

Lengua en Caldillo is a comforting Mexican soup made with beef tongue simmered in a flavorful broth with vegetables and aromatic herbs. The beef tongue is slow-cooked in the broth until it becomes melt-in-your-mouth tender, absorbing all the savory flavors. The addition of potatoes, carrots, and herbs makes this a hearty, satisfying meal perfect for a chilly day or a special family gathering.

Ingredients:

• 2 lbs beef tongue
• 1 onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 4 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 zucchini, diced
• 1/2 cup cilantro, chopped
• 6 cups beef broth or water
• Salt and pepper to taste
• Lime wedges (for serving)
• Corn tortillas (optional for serving)

Instructions:

1. Cook the Beef Tongue: Place the beef tongue in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 2.5-3 hours, or until the tongue is tender and can be easily pierced with a fork. Remove the tongue from the pot, let it cool slightly, and peel off the skin. Slice the tongue into thin, bite-sized pieces.
2. Make the Broth: In the same pot, add the beef broth (or water), onion, garlic, bay leaves, cumin, and coriander. Bring to a boil, then lower the heat and simmer for 10-15 minutes to allow the flavors to develop.
3. Add Vegetables and Tongue: Add the diced potatoes, carrots, and zucchini to the pot. Stir in the sliced beef tongue and cook for another 20-30 minutes, or until the vegetables are tender and the broth is rich.
4. Serve: Remove the bay leaves and season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges and warm tortillas on the side.

Lengua en Caldillo is the epitome of comfort food in Mexican cuisine. The tender beef tongue, combined with the flavorful broth and hearty vegetables, creates a nourishing and soul-warming dish. The natural richness of the beef tongue enhances the depth of the broth, making each spoonful a comforting experience. This dish is perfect for colder days or as a special treat for family gatherings, providing warmth and heartiness in every bite.

Lengua en Mole Poblano (Beef Tongue in Mole Poblano)

Lengua en Mole Poblano is a luxurious and decadent Mexican dish where beef tongue is simmered in a rich and complex mole sauce made from a blend of dried chiles, chocolate, and spices. Mole Poblano is one of the most iconic sauces in Mexican cuisine, and when paired with the tender beef tongue, it creates a symphony of flavors that are both savory and slightly sweet. This dish is often served during festive occasions and is a true celebration of Mexican culinary traditions.

Ingredients:

• 2 lbs beef tongue
• 1/2 cup mole poblano paste (store-bought or homemade)
• 3 cups beef broth
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/4 tsp ground cloves
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup Mexican chocolate, chopped (or dark chocolate)
• Salt and pepper to taste
• Rice or tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: In a large pot, cover the beef tongue with water and bring to a boil. Reduce the heat and simmer for about 2.5-3 hours, or until the tongue is tender. Remove from the pot, let it cool, and peel off the skin. Slice the tongue into thin pieces.
2. Prepare the Mole Sauce: In a separate skillet, heat the oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Stir in the mole poblano paste, beef broth, cinnamon, cumin, and cloves. Bring to a simmer and cook for 10 minutes, stirring frequently. Add the chopped chocolate and stir until it melts into the sauce. Season with salt and pepper to taste.
3. Simmer the Beef Tongue in Mole: Add the sliced beef tongue to the mole sauce, stirring to coat the meat evenly. Simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
4. Serve: Garnish with sesame seeds and serve the Lengua en Mole Poblano with rice or warm tortillas.

Lengua en Mole Poblano is a rich and indulgent dish that highlights the depth and complexity of Mexican mole sauce. The earthy, spicy, and slightly sweet mole pairs perfectly with the tender beef tongue, creating a dish that is both hearty and flavorful. This recipe is ideal for special occasions, as it brings together the best of Mexican flavors in a comforting, celebratory meal. The combination of beef tongue and mole is a true reflection of Mexican culinary artistry, perfect for anyone looking to explore the complexity of this beloved sauce.

Lengua a la Mexicana (Beef Tongue in Mexican Style)

Lengua a la Mexicana is a vibrant and flavorful dish that showcases beef tongue cooked in a fresh tomato-based sauce, enhanced by the bright flavors of cilantro, lime, and jalapeños. This recipe highlights the boldness of traditional Mexican ingredients while offering a dish that’s both hearty and refreshing. With a mix of tender beef tongue and the zesty combination of fresh vegetables and herbs, it’s a versatile and satisfying meal, often enjoyed with warm tortillas or rice.

Ingredients:

• 2 lbs beef tongue
• 2 large tomatoes, chopped
• 1 small onion, chopped
• 1-2 jalapeños, finely chopped (or to taste)
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• 1 cup beef broth
• Salt and pepper to taste
• 1/4 tsp ground cumin (optional)
• Corn tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: Place the beef tongue in a large pot, cover with water, and bring it to a boil. Reduce the heat and simmer for about 2.5-3 hours, until the tongue is tender. Once the tongue is cooked, remove it from the pot, allow it to cool slightly, and peel off the skin. Slice the tongue into bite-sized pieces.
2. Prepare the Mexicana Sauce: Heat vegetable oil in a skillet over medium heat. Add the chopped onions, garlic, and jalapeños, and sauté until softened, about 5 minutes. Stir in the chopped tomatoes and cook for another 5-7 minutes until the tomatoes break down and form a sauce. Add the cumin (optional), beef broth, salt, and pepper, and simmer for 10 minutes.
3. Combine the Beef Tongue with the Sauce: Add the sliced beef tongue to the skillet and stir to combine with the tomato mixture. Allow the mixture to simmer for another 10 minutes, letting the flavors meld together.
4. Serve: Remove from heat and stir in fresh cilantro and lime juice. Serve the Lengua a la Mexicana with warm tortillas or rice.

Lengua a la Mexicana is a beautiful example of how fresh ingredients can transform the hearty beef tongue into a vibrant, flavorful dish. The zesty tomato, cilantro, and lime combination creates a refreshing contrast to the rich and tender meat. This dish is perfect for anyone who enjoys Mexican cuisine’s versatility, as it offers a light yet satisfying meal that works well with a side of rice or wrapped in soft tortillas. The balance of spice, acidity, and freshness makes it a go-to recipe for a hearty, everyday meal.

Lengua en Salsa Roja (Beef Tongue in Red Sauce)

Lengua en Salsa Roja is a classic Mexican dish where tender beef tongue is cooked in a flavorful and slightly spicy red sauce made from dried chilies, tomatoes, and garlic. The rich, velvety sauce soaks into the beef tongue, making it incredibly tender and packed with deep, smoky flavors. This dish can be served with rice, beans, or tortillas, offering a satisfying and filling meal that highlights the bold and delicious flavors of Mexican cuisine.

Ingredients:

• 2 lbs beef tongue
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 2 tomatoes, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cup beef broth
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Rice or tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: In a large pot, cover the beef tongue with water and bring to a boil. Lower the heat and simmer for 2.5-3 hours, or until the tongue is fork-tender. Remove the tongue from the pot, let it cool, and peel off the tough outer layer. Slice the beef tongue into thin, bite-sized pieces.
2. Prepare the Red Sauce: Remove the seeds and stems from the dried guajillo and ancho chilies, and soak them in warm water for about 15 minutes, until softened. Once softened, blend the chilies with the chopped tomatoes, onion, garlic, cumin, and oregano until smooth.
3. Cook the Sauce: Heat vegetable oil in a large skillet over medium heat. Pour the red chili sauce into the skillet and cook for 5-7 minutes, allowing it to thicken and develop its flavors. Add the beef broth, stir well, and simmer for another 10 minutes.
4. Simmer the Beef Tongue in the Sauce: Add the sliced beef tongue to the skillet with the red sauce and simmer for an additional 10-15 minutes, ensuring the meat absorbs the flavors of the sauce.
5. Serve: Garnish with chopped cilantro and serve the Lengua en Salsa Roja with rice, beans, or tortillas.

Lengua en Salsa Roja is a deeply flavorful dish that brings out the richness of the beef tongue and the smoky depth of the red chili sauce. The tender meat soaks up the spicy, tangy sauce, creating a dish that is satisfying and full of complex flavors. Whether served with a side of rice or wrapped in tortillas, this dish is perfect for those who love bold, spicy Mexican cuisine. It’s a fantastic way to enjoy the unique texture and flavor of beef tongue while indulging in the heart and soul of Mexican cooking.

Tacos de Lengua (Beef Tongue Tacos)

Tacos de Lengua are one of the most beloved and iconic street foods in Mexico. The beef tongue is simmered until tender, sliced into small pieces, and then served in soft corn tortillas with a variety of fresh toppings, including cilantro, onions, and a squeeze of lime. These tacos are simple yet full of flavor, showcasing the tender texture of beef tongue and the freshness of Mexican garnishes. Perfect for any casual meal or taco night, Tacos de Lengua are a delicious and satisfying treat.

Ingredients:

• 2 lbs beef tongue
• 1 onion, quartered
• 2 cloves garlic, smashed
• 1 bay leaf
• Salt to taste
• 1/4 cup fresh cilantro, chopped
• 1 small onion, finely chopped (for garnish)
• Lime wedges (for serving)
• Salsa verde or red salsa (optional)
• Corn tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: Place the beef tongue in a large pot, cover with water, and add the onion, garlic, bay leaf, and salt. Bring to a boil, then reduce the heat and simmer for 2.5-3 hours, until the tongue is fork-tender. Once cooked, remove the tongue, allow it to cool, and peel off the outer skin. Slice the beef tongue into small, bite-sized pieces.
2. Prepare the Tacos: Heat the corn tortillas on a griddle or in a skillet until soft and warm. Spoon a generous portion of the sliced beef tongue onto each tortilla.
3. Garnish and Serve: Top the tacos with fresh cilantro, finely chopped onions, and a squeeze of lime juice. You can also add salsa verde or red salsa for extra flavor. Serve immediately.

Tacos de Lengua are a true celebration of Mexican street food. The tender beef tongue, paired with fresh, vibrant toppings, creates a taco that is both flavorful and satisfying. The simplicity of the dish highlights the natural richness of the beef tongue, while the cilantro, onions, and lime add a refreshing balance. These tacos are perfect for a quick, delicious meal, whether enjoyed on the go or served at a family gathering. Tacos de Lengua are a fantastic way to experience the diversity and depth of Mexican cuisine in its most authentic form.

Lengua en Salsa de Tamarindo (Beef Tongue in Tamarind Sauce)

Lengua en Salsa de Tamarindo is a unique and flavorful dish where tender beef tongue is braised in a tangy and slightly sweet tamarind sauce. Tamarind, a key ingredient in many Mexican dishes, imparts a deliciously tart flavor that complements the richness of the beef tongue perfectly. The sauce is enriched with onions, garlic, and spices, making this dish an exotic, savory experience. It’s a fantastic option for those looking to try something different and add a zesty twist to the traditional beef tongue recipes.

Ingredients:

• 2 lbs beef tongue
• 2 tbsp tamarind paste (or tamarind concentrate)
• 2 medium tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp dried thyme
• 2 cups beef broth
• 1 tbsp brown sugar (optional, for added sweetness)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Corn tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: Place the beef tongue in a large pot and cover it with water. Bring to a boil and reduce to a simmer. Cook for 2.5 to 3 hours, or until the tongue is tender. Once cooked, remove from the pot, allow it to cool slightly, and peel off the skin. Slice the tongue into bite-sized pieces.
2. Prepare the Tamarind Sauce: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and garlic, and sauté until softened, about 5 minutes. Add the chopped tomatoes, cumin, and thyme, and cook for an additional 5-7 minutes until the tomatoes break down.
3. Add Tamarind and Simmer: Stir in the tamarind paste and beef broth. If you prefer a sweeter sauce, add a tablespoon of brown sugar. Bring the sauce to a simmer, and let it cook for about 10 minutes to allow the flavors to combine and the sauce to thicken.
4. Simmer the Beef Tongue in Sauce: Add the sliced beef tongue to the skillet with the tamarind sauce and simmer for an additional 10-15 minutes to allow the meat to absorb the flavors of the sauce.
5. Serve: Garnish with fresh cilantro and serve with warm corn tortillas for a delicious and tangy taco experience.

Lengua en Salsa de Tamarindo is an exotic and flavorful take on traditional beef tongue recipes. The tamarind sauce adds a unique, tangy sweetness that pairs wonderfully with the tender beef tongue, making it a standout dish. This recipe offers a delightful balance of savory, sweet, and tart flavors, and it is perfect for anyone looking to try something new in their culinary repertoire. Whether enjoyed in tacos or paired with rice, this dish is a fantastic way to savor the deep flavors of Mexican cuisine in a refreshing and bold way.

Lengua en Salsa de Verde (Beef Tongue in Green Sauce)

Lengua en Salsa de Verde is a refreshing and flavorful Mexican dish where beef tongue is cooked in a zesty green sauce made with tomatillos, cilantro, and green chilies. The green sauce is vibrant and aromatic, adding a mild heat that enhances the tenderness of the beef tongue. This dish is both light and savory, offering a perfect balance of tanginess and spice, ideal for those who enjoy the fresh, bright flavors typical of Mexican cuisine. Serve with rice or tortillas for a complete meal.

Ingredients:

• 2 lbs beef tongue
• 4 tomatillos, husked and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 serrano or jalapeño peppers (optional for heat)
• 1/2 cup fresh cilantro, chopped
• 1 tbsp vegetable oil
• 1 cup beef broth
• 1 tsp ground cumin
• Salt and pepper to taste
• Lime wedges (for garnish)
• Corn tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: Place the beef tongue in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 2.5-3 hours until the tongue is tender. Once done, remove the tongue from the pot, allow it to cool, and peel off the skin. Slice the tongue into bite-sized pieces.
2. Prepare the Green Sauce: In a blender, combine the tomatillos, onion, garlic, serrano or jalapeño peppers, and cilantro. Blend until smooth. Heat the vegetable oil in a skillet over medium heat and pour in the green sauce. Let it simmer for 5-7 minutes to develop the flavors.
3. Simmer the Beef Tongue in the Green Sauce: Add the sliced beef tongue to the skillet, followed by the beef broth. Stir to combine and simmer for 10-15 minutes to allow the beef to absorb the flavors of the green sauce.
4. Serve: Season with salt and pepper to taste, and garnish with lime wedges. Serve the Lengua en Salsa de Verde with warm corn tortillas for a complete meal.

Lengua en Salsa de Verde is a wonderfully fresh and light way to enjoy beef tongue. The green sauce, made from tangy tomatillos and zesty peppers, complements the rich and tender beef tongue perfectly, offering a balanced and flavorful dish. This recipe is a great choice for those who prefer a less heavy, more refreshing take on Mexican cuisine, with the added brightness of cilantro and lime. Whether served with tortillas or rice, Lengua en Salsa de Verde is a delicious and satisfying meal that showcases the unique and fresh flavors of Mexican cooking.

Lengua a la Veracruzana (Beef Tongue Veracruz Style)

Lengua a la Veracruzana is a flavorful Mexican dish inspired by the coastal city of Veracruz, known for its vibrant and bold flavors. The beef tongue is simmered in a tomato-based sauce with a variety of ingredients such as olives, capers, and herbs, making for a savory, tangy, and slightly briny sauce. This dish is perfect for anyone looking for a recipe that brings together the best of savory, tart, and salty elements, and it can be served with rice or in tacos.

Ingredients:

• 2 lbs beef tongue
• 4 medium tomatoes, chopped
• 1/2 cup green olives, pitted and sliced
• 2 tbsp capers
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1 tbsp vegetable oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Rice or tortillas (for serving)

Instructions:

1. Cook the Beef Tongue: In a large pot, cover the beef tongue with water and bring it to a boil. Reduce heat and simmer for 2.5-3 hours, or until the tongue is tender. Remove from the pot, let it cool, and peel off the skin. Slice the beef tongue into small pieces.
2. Prepare the Veracruz Sauce: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and garlic and sauté for about 5 minutes until softened. Add the chopped tomatoes, oregano, cumin, and smoked paprika. Cook for an additional 7 minutes, until the tomatoes break down and create a sauce.
3. Add Olives and Capers: Stir in the green olives and capers, and add the white wine if using. Let the sauce simmer for 5-7 minutes to develop the flavors. Adjust seasoning with salt and pepper to taste.
4. Simmer the Beef Tongue in the Sauce: Add the sliced beef tongue to the skillet and stir to combine. Simmer for 10-15 minutes to allow the beef tongue to absorb the flavors of the Veracruz sauce.
5. Serve: Garnish with fresh parsley or cilantro and serve with rice or warm tortillas.

Lengua a la Veracruzana offers a unique and vibrant way to enjoy beef tongue, inspired by the coastal flavors of Veracruz. The combination of olives, capers, tomatoes, and herbs creates a tangy, savory sauce that beautifully complements the tender beef tongue. This dish is perfect for those who love complex, briny flavors and enjoy the fusion of fresh, aromatic ingredients. Whether served with rice or wrapped in tortillas, Lengua a la Veracruzana brings an explosion of flavors to the table, making it an unforgettable meal.

Note: More recipes are coming soon!