25+ Mouthwatering Mexican Beef Tongue Recipes You Need to Try

Beef tongue, known as lengua in Spanish, is a staple in traditional Mexican cuisine, loved for its tender texture and ability to absorb rich, bold flavors.

While it may be an unusual cut for some, Mexican beef tongue dishes are flavorful and diverse, making it a must-try for adventurous eaters or anyone seeking to explore authentic Mexican cooking.

Whether braised, grilled, or simmered in flavorful sauces, lengua is used in a variety of dishes that are not only delicious but also rich in cultural heritage.

In this article, we’ve compiled over 25 Mexican beef tongue recipes that will help you explore this unique ingredient in every way possible.

From savory tacos to comforting stews and vibrant salsas, you’ll find recipes for any occasion, including family dinners, casual gatherings, and special celebrations.

So, if you’re ready to embrace the delicious and tender world of lengua, read on to discover some incredible recipes that will elevate your Mexican culinary experience.

25+ Mouthwatering Mexican Beef Tongue Recipes You Need to Try

Mexican beef tongue, or lengua, is a versatile and delicious cut of meat that offers a range of possibilities for creating authentic, hearty meals.

Whether you prefer the traditional comfort of a beef tongue soup or the bold and smoky flavors of grilled tacos, there’s no shortage of ways to incorporate this unique ingredient into your cooking.

From spicy red sauces to tangy salsas, lengua pairs beautifully with a variety of flavors and textures that make each dish stand out.

With these 25+ recipes, you can confidently explore the world of Mexican beef tongue and bring new and exciting dishes to your table.

Don’t hesitate to experiment with these recipes, adapt them to your personal preferences, and most importantly, enjoy the rich flavors and tender texture of lengua.

So, go ahead, dive into the world of Mexican beef tongue and discover the delicious potential of this often-overlooked ingredient!

Tacos de Lengua (Beef Tongue Tacos)

Tacos de Lengua are a beloved Mexican street food that features tender, flavorful beef tongue as the star ingredient. This recipe highlights the traditional method of slow-cooking the tongue until it melts in your mouth, seasoned with garlic, onion, and aromatic herbs. Served in warm corn tortillas and topped with fresh salsa, onions, and cilantro, these tacos are a delicious way to explore authentic Mexican cuisine.

Ingredients:

• 1 whole beef tongue (approximately 2-3 lbs)
• 1 large onion, quartered
• 5 garlic cloves
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 4 cups water (or enough to cover the tongue)
• Corn tortillas
• Chopped cilantro, diced onions, lime wedges, and salsa for serving

Instructions:

1. Rinse the beef tongue thoroughly under cold water.
2. Place the tongue in a large pot and add the onion, garlic, bay leaves, peppercorns, salt, and water. Bring to a boil, then reduce the heat to a simmer.
3. Cover the pot and let the tongue cook for 2.5-3 hours, or until it is tender and the skin can be easily removed.
4. Remove the tongue from the pot and let it cool slightly. Peel off the outer layer of skin and discard it.
5. Slice the tongue into small cubes or thin strips.
6. Heat a skillet over medium-high heat and sear the sliced tongue until slightly crispy on the edges.
7. Warm the corn tortillas and assemble your tacos with the tongue, cilantro, onions, and salsa. Squeeze fresh lime juice over the top for an extra burst of flavor.

Tacos de Lengua are a true testament to the richness of Mexican culinary traditions. The slow-cooked beef tongue absorbs all the flavors of the aromatic broth, creating a soft and savory filling for the tacos. Paired with fresh toppings and a hint of lime, this dish is sure to impress your family or guests with its authentic taste.

Lengua en Salsa Verde (Beef Tongue in Green Sauce)

Lengua en Salsa Verde is a comforting Mexican dish where tender beef tongue is smothered in a tangy and mildly spicy green tomatillo sauce. This recipe celebrates the depth of flavor that comes from slow cooking and combining the tongue with fresh ingredients like tomatillos, cilantro, and jalapeños. Served with rice and warm tortillas, it’s a hearty meal perfect for family dinners or special occasions.

Ingredients:

• 1 whole beef tongue
• 1 large onion, quartered
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon salt
• 1 pound tomatillos, husked and rinsed
• 2 jalapeños (adjust for spice level)
• 1/2 cup fresh cilantro
• 1/4 cup diced white onion
• 1 tablespoon vegetable oil
• Salt to taste
• White rice or corn tortillas for serving

Instructions:

1. Rinse the beef tongue under cold water and place it in a large pot. Add onion, garlic, bay leaves, salt, and enough water to cover the tongue. Boil, then simmer for 2.5-3 hours, or until tender.
2. Remove the tongue from the pot, let it cool slightly, and peel off the skin. Slice it into thin strips.
3. To make the salsa verde, boil the tomatillos and jalapeños until soft (about 10 minutes). Blend them with cilantro, garlic, and a pinch of salt until smooth.
4. Heat the vegetable oil in a skillet and sauté the diced onion until translucent. Add the green sauce and cook for 5 minutes, stirring occasionally.
5. Add the sliced tongue to the skillet, mix well, and simmer for another 10 minutes to allow the flavors to combine.
6. Serve hot with rice or warm tortillas on the side.

Lengua en Salsa Verde is a perfect harmony of textures and flavors. The tender tongue combined with the zesty green sauce creates a dish that is both comforting and vibrant. Whether served with rice or tortillas, this recipe brings a taste of Mexico straight to your table.

Lengua Estofada (Braised Beef Tongue)

Lengua Estofada is a traditional Mexican recipe where beef tongue is braised in a rich tomato-based sauce, flavored with aromatic spices and vegetables. This hearty dish is perfect for those who appreciate slow-cooked meals that fill the kitchen with irresistible aromas. Served with mashed potatoes or a side of rice, it’s a satisfying and flavorful dinner option.

Ingredients:

• 1 whole beef tongue
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large tomatoes, diced
• 1/2 cup tomato puree
• 2 carrots, sliced
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. Rinse the beef tongue under cold water and place it in a large pot. Cover with water, add a pinch of salt, and simmer for 2.5-3 hours until tender. Remove from the pot, peel the skin, and slice into thick pieces.
2. Heat olive oil in a large skillet and sauté the onion and garlic until fragrant.
3. Add the diced tomatoes and cook until they soften, then stir in the tomato puree.
4. Add the sliced carrots, cumin, paprika, black pepper, and salt. Pour in the beef broth and stir well.
5. Add the sliced tongue to the skillet, cover, and simmer on low heat for 20-30 minutes, allowing the flavors to meld.
6. Serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Lengua Estofada is a dish that brings comfort and joy to the dinner table. The tender beef tongue is enhanced by the rich, spiced tomato sauce, creating a meal that is both hearty and full of flavor. Perfect for a cold evening or a family gathering, this recipe is sure to become a favorite in your kitchen.

Lengua a la Mexicana (Mexican-Style Beef Tongue)

Lengua a la Mexicana is a colorful and flavorful dish that gets its name from the vibrant colors of the Mexican flag—red, white, and green. In this recipe, tender beef tongue is cooked with a sautéed mixture of fresh tomatoes, onions, and green chilies. The result is a savory dish bursting with the natural flavors of fresh ingredients, making it perfect as a main course served with rice or tortillas.

Ingredients:

• 1 whole beef tongue
• 3 medium tomatoes, diced
• 1 medium white onion, diced
• 2-3 serrano peppers or jalapeños, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• Fresh cilantro for garnish
• Rice or warm tortillas for serving

Instructions:

1. Rinse the beef tongue and place it in a large pot. Cover with water, add a pinch of salt, and simmer for 2.5-3 hours until tender. Remove from the pot, peel off the outer skin, and dice the tongue into small cubes.
2. Heat vegetable oil in a large skillet over medium heat. Add the onions and sauté until translucent.
3. Stir in the garlic and serrano peppers, cooking for 2 minutes until fragrant.
4. Add the diced tomatoes, salt, and black pepper. Cook until the tomatoes soften and form a chunky sauce.
5. Add the diced beef tongue to the skillet, mix well, and cook for 5-7 minutes, allowing the flavors to combine.
6. Garnish with fresh cilantro and serve hot with rice or warm tortillas.

Lengua a la Mexicana is a simple yet flavorful dish that highlights the beauty of fresh, wholesome ingredients. The beef tongue absorbs the savory flavors of the tomatoes, onions, and chilies, resulting in a hearty and satisfying meal. This dish is perfect for those seeking a taste of authentic home-style Mexican cooking.

Tostadas de Lengua (Beef Tongue Tostadas)

Tostadas de Lengua are a fun and delicious way to enjoy beef tongue. This recipe combines crispy tostada shells with tender, shredded beef tongue and vibrant toppings like refried beans, lettuce, avocado, and salsa. The combination of textures and flavors makes this dish a perfect choice for a casual dinner or a party appetizer that will wow your guests.

Ingredients:

• 1 whole beef tongue
• 2 bay leaves
• 4 garlic cloves
• 1 teaspoon salt
• 1 cup refried beans
• 8 tostada shells
• Shredded lettuce
• Sliced avocado
• Fresh salsa (pico de gallo or your choice)
• Crumbled queso fresco (optional)
• Lime wedges for garnish

Instructions:

1. Rinse the beef tongue under cold water and place it in a pot. Add bay leaves, garlic, salt, and enough water to cover the tongue. Simmer for 2.5-3 hours until tender.
2. Remove the tongue from the pot, peel off the skin, and shred the meat using a fork or chop it into small pieces.
3. Warm the refried beans and spread a layer on each tostada shell.
4. Top the tostadas with shredded beef tongue, lettuce, avocado slices, and salsa. Sprinkle crumbled queso fresco on top if desired.
5. Serve immediately with lime wedges for added zest.

Tostadas de Lengua are a fun and versatile dish that combines the rich flavor of beef tongue with fresh, crunchy toppings. The crispy tostada base contrasts beautifully with the tender meat, creating a dish that’s as visually appealing as it is delicious. These tostadas are a crowd-pleaser and an easy way to elevate your Mexican cooking repertoire.

Lengua en Mole Poblano (Beef Tongue in Mole Sauce)

Lengua en Mole Poblano is a luxurious dish that pairs tender beef tongue with the complex and flavorful Mole Poblano sauce—a rich blend of chilies, chocolate, nuts, and spices. This dish is perfect for special occasions or when you want to impress with a traditional Mexican recipe that showcases the depth and sophistication of the country’s culinary heritage.

Ingredients:

• 1 whole beef tongue
• 1 large onion, quartered
• 4 garlic cloves
• 1 teaspoon salt
• 1 cup prepared Mole Poblano sauce (store-bought or homemade)
• 1/2 cup chicken or beef broth
• 1 tablespoon vegetable oil
• Sesame seeds for garnish
• Rice or warm tortillas for serving

Instructions:

1. Rinse the beef tongue and place it in a large pot with onion, garlic, salt, and enough water to cover. Simmer for 2.5-3 hours until tender. Remove from the pot, peel the skin, and slice the tongue into thick pieces.
2. Heat vegetable oil in a skillet and add the Mole Poblano sauce. Stir in the chicken or beef broth to thin the sauce slightly and simmer for 5 minutes.
3. Add the sliced beef tongue to the skillet, ensuring the pieces are fully coated in the sauce. Simmer for another 10 minutes to allow the flavors to meld.
4. Serve the beef tongue in mole sauce over a bed of rice or with warm tortillas. Garnish with sesame seeds for an authentic touch.

Lengua en Mole Poblano is a dish that combines the velvety tenderness of beef tongue with the deep, rich flavors of mole sauce. This recipe is a true celebration of Mexican cuisine’s artistry and tradition, making it a memorable addition to any festive meal. Serve it to guests, and they’ll be talking about it long after the plates are cleared.

Lengua en Caldo (Beef Tongue Soup)

Lengua en Caldo is a flavorful and comforting Mexican beef tongue soup. Tender beef tongue is simmered in a savory broth with vegetables and seasonings, resulting in a warm and nourishing dish perfect for cold days. Served with fresh cilantro, lime, and tortillas, this soup is a complete meal that combines rich flavors and textures, making it a beloved dish in Mexican households.

Ingredients:

• 1 whole beef tongue
• 1 large onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 4 large carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1/2 small cabbage, chopped
• 1 tablespoon salt (or to taste)
• 8 cups water or beef broth
• Fresh cilantro, lime wedges, and hot sauce for garnish

Instructions:

1. Rinse the beef tongue and place it in a large pot. Add onion, garlic, bay leaves, peppercorns, salt, and water or beef broth. Bring to a boil, then reduce the heat and simmer for 2.5-3 hours, or until the tongue is tender.
2. Remove the beef tongue from the pot, peel off the skin, and slice the tongue into small, bite-sized pieces.
3. Add the sliced tongue back into the broth, along with the carrots, potatoes, and cabbage. Continue to simmer for 30 minutes, or until the vegetables are tender.
4. Taste the broth and adjust the seasoning with salt and pepper as needed.
5. Serve the soup hot, garnished with fresh cilantro, lime wedges, and a splash of hot sauce if desired.

Lengua en Caldo is a hearty and satisfying soup that’s both comforting and nutritious. The tender beef tongue paired with the flavorful broth and vegetables makes for a wholesome meal that will keep you warm and full. This dish is perfect for family gatherings or cozy dinners, offering a traditional taste of Mexican home cooking.

Lengua a la Veracruzana (Beef Tongue Veracruz Style)

Lengua a la Veracruzana is a vibrant and aromatic dish where beef tongue is prepared in a rich, tangy tomato-based sauce with olives, capers, and pickled jalapeños, all inspired by the flavors of the coastal region of Veracruz. The combination of sweet, sour, and savory notes creates a beautiful contrast with the tender beef tongue, making it a spectacular dish for special occasions or festive meals.

Ingredients:

• 1 whole beef tongue
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 1/2 cup green olives, pitted and sliced
• 2 tablespoons capers
• 2 pickled jalapeños, sliced (or to taste)
• 1 teaspoon ground cumin
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Rice or tortillas for serving

Instructions:

1. Rinse the beef tongue and place it in a large pot. Add onion, garlic, salt, pepper, and enough water to cover the tongue. Simmer for 2.5-3 hours, or until tender.
2. Remove the tongue from the pot, peel off the skin, and slice the meat into thin strips.
3. In a large skillet, heat olive oil over medium heat. Add the onions and cook until soft and translucent.
4. Stir in the garlic, diced tomatoes, cumin, olives, capers, and pickled jalapeños. Cook for 5-7 minutes until the tomatoes soften and release their juices.
5. Add the sliced tongue to the skillet, pour in the chicken broth, and simmer for 10-15 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh cilantro, and accompanied by rice or tortillas.

Lengua a la Veracruzana is a fresh and flavorful dish that brings together a range of bright and tangy ingredients. The combination of olives, capers, and pickled jalapeños adds a Mediterranean flair to the dish, perfectly complementing the tender beef tongue. It’s a dish that’s as beautiful as it is delicious, offering a taste of Veracruz’s coastal influences in every bite.

Lengua Tacos with Spicy Avocado Salsa

Lengua Tacos with Spicy Avocado Salsa are a perfect blend of Mexican street food flavors, combining tender beef tongue with a creamy, spicy avocado salsa. The tongue is cooked to perfection and then topped with a zesty salsa made with fresh avocados, lime, and spicy chilies. Served in warm tortillas, these tacos are a quick and delicious way to enjoy the rich flavors of beef tongue in a fun, casual setting.

Ingredients:

• 1 whole beef tongue
• 1 large onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• Salt to taste
• 12 small corn tortillas
• 2 ripe avocados
• 1 small jalapeño, seeded and chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• Sliced radishes and lime wedges for garnish

Instructions:

1. Rinse the beef tongue under cold water and place it in a large pot with onion, garlic, bay leaves, and salt. Cover with water and simmer for 2.5-3 hours, until the tongue is tender.
2. Remove the tongue from the pot, peel off the skin, and slice into small, bite-sized cubes.
3. To make the avocado salsa, combine the avocados, jalapeño, cilantro, lime juice, cumin, and salt in a blender or food processor. Blend until smooth and creamy.
4. Warm the tortillas in a skillet or microwave and fill them with the diced beef tongue.
5. Top each taco with a generous amount of avocado salsa and garnish with sliced radishes and lime wedges.

Lengua Tacos with Spicy Avocado Salsa are a delightful twist on the classic beef tongue taco. The creamy, spicy salsa adds an extra layer of flavor, making the tacos even more indulgent and satisfying. These tacos are perfect for a quick weeknight dinner or as a tasty appetizer for your next gathering. With fresh ingredients and vibrant flavors, they’re sure to be a hit!

Lengua en Adobo (Beef Tongue in Adobo Sauce)

Lengua en Adobo is a flavorful Mexican dish where beef tongue is cooked in a rich, smoky, and slightly spicy adobo sauce made with dried chiles, garlic, and vinegar. The beef tongue becomes tender as it soaks in the deeply spiced sauce, creating a delicious contrast of flavors. This dish is perfect to serve with rice, beans, or tortillas, making it a versatile and hearty meal.

Ingredients:

• 1 whole beef tongue
• 3 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 4 garlic cloves, peeled
• 1 tablespoon vinegar
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt (or to taste)
• 1/4 cup vegetable oil
• 1 medium onion, chopped
• 2 cups beef broth
• 2 bay leaves
• Warm tortillas for serving

Instructions:

1. Rinse the beef tongue and place it in a large pot with enough water to cover it. Add bay leaves and salt, then bring to a boil and simmer for 2.5-3 hours until tender.
2. While the tongue is cooking, prepare the adobo sauce. In a skillet, dry-toast the guajillo and ancho chiles for a few minutes until fragrant.
3. Once toasted, place the chiles in a blender with garlic, vinegar, cumin, oregano, and a bit of the beef broth. Blend until smooth.
4. Heat vegetable oil in a separate large skillet and sauté the chopped onion until soft. Add the adobo sauce to the skillet, followed by the remaining beef broth. Bring to a simmer.
5. Once the beef tongue is tender, remove it from the pot, peel off the skin, and slice it into thick pieces.
6. Add the sliced beef tongue to the skillet with the adobo sauce and simmer for another 10-15 minutes to soak in the flavors.
7. Serve the beef tongue in adobo with warm tortillas and your choice of sides.

Conclusion:
Lengua en Adobo is a rich, flavorful dish that showcases the depth of Mexican cuisine. The adobo sauce’s smoky, tangy, and spicy notes enhance the tenderness of the beef tongue, making every bite savory and satisfying. Paired with tortillas or rice, this dish is a deliciously comforting way to enjoy beef tongue.

Lengua con Nopales (Beef Tongue with Cactus)

Lengua con Nopales is a refreshing and flavorful Mexican dish that combines the tender texture of beef tongue with the mild and slightly tangy flavor of cactus pads (nopales). The beef tongue is simmered until tender and then sautéed with fresh nopales, garlic, and onions, creating a delicious contrast of flavors and textures. Served with tortillas or rice, this dish is light, yet filling.

Ingredients:

• 1 whole beef tongue
• 1 large onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon salt (or to taste)
• 2 medium nopal cactus pads, cleaned and sliced
• 1 tablespoon vegetable oil
• 1 medium tomato, diced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh cilantro, chopped
• Lime wedges for garnish
• Rice or warm tortillas for serving

Instructions:

1. Rinse the beef tongue under cold water and place it in a large pot. Add onion, garlic, bay leaves, salt, and enough water to cover the tongue. Bring to a boil, then reduce the heat and simmer for 2.5-3 hours, or until tender.
2. Remove the tongue from the pot, peel off the skin, and slice the meat into bite-sized pieces.
3. Heat vegetable oil in a large skillet and sauté the diced tomatoes until soft.
4. Add the sliced nopales to the skillet and cook for 5-7 minutes until they soften and release their natural juices.
5. Add the sliced beef tongue, cumin, pepper, and cilantro to the skillet. Stir well and cook for another 5 minutes.
6. Serve hot with lime wedges on the side and your choice of rice or tortillas.

Lengua con Nopales is a flavorful and light dish that combines two beloved Mexican ingredients—beef tongue and cactus. The slight tartness of the nopales balances the richness of the beef tongue, creating a dish that is both refreshing and satisfying. Whether served with rice or tortillas, it’s a perfect meal for a warm day or a special gathering.

Lengua a la Cerveza (Beef Tongue in Beer Sauce)

Lengua a la Cerveza is a rich and savory Mexican dish where beef tongue is braised in a flavorful beer sauce with onions, garlic, and spices. The beer adds depth and complexity to the dish, while the beef tongue becomes melt-in-your-mouth tender. This dish is perfect for a special dinner or casual gathering, served with rice, beans, or warm tortillas.

Ingredients:

• 1 whole beef tongue
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 bottle (12 oz) Mexican lager or light beer
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons fresh cilantro, chopped
• Rice or tortillas for serving

Instructions:

1. Rinse the beef tongue under cold water and place it in a large pot. Add onion, garlic, salt, and enough water to cover the tongue. Simmer for 2.5-3 hours until tender.
2. Remove the beef tongue from the pot, peel off the skin, and slice into thick slices or cubes.
3. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
4. Stir in the garlic and cook for an additional minute.
5. Pour in the beer, followed by the cumin, paprika, salt, pepper, and beef broth. Bring to a boil and then reduce to a simmer for 5 minutes.
6. Add the sliced beef tongue to the skillet and simmer for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
7. Serve the beef tongue in beer sauce with rice or tortillas, garnished with fresh cilantro.

Lengua a la Cerveza is a deliciously rich and comforting dish that highlights the depth of flavors that come from braising beef tongue in beer. The beer-based sauce gives the dish a slightly sweet, savory taste, making the beef tongue incredibly tender and flavorful. Paired with rice or tortillas, this dish is perfect for any occasion and is sure to impress your guests.

Lengua en Salsa Roja (Beef Tongue in Red Sauce)

Lengua en Salsa Roja is a classic Mexican comfort food featuring beef tongue simmered in a flavorful red sauce made with tomatoes, chiles, and spices. The beef tongue becomes incredibly tender as it soaks up the rich, tangy sauce, creating a dish that’s perfect when served with rice, beans, or tortillas. This recipe is a great way to enjoy the deep flavors of Mexican cuisine in a hearty, satisfying meal.

Ingredients:

• 1 whole beef tongue
• 4 medium tomatoes, roasted
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 1 small onion, chopped
• 3 garlic cloves
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon salt (or to taste)
• 1 tablespoon vegetable oil
• 1 cup beef broth
• Fresh cilantro for garnish
• Rice or tortillas for serving

Instructions:

1. Rinse the beef tongue and place it in a large pot. Cover with water, add salt, and simmer for 2.5-3 hours until the tongue is tender.
2. While the tongue is cooking, prepare the salsa roja. Roast the tomatoes in a dry skillet or on a comal until their skins are charred, then peel and set aside.
3. Remove the seeds from the guajillo and pasilla chiles and toast them lightly in a hot skillet for 1-2 minutes.
4. In a blender, combine the roasted tomatoes, chiles, garlic, cumin, oregano, and a small amount of beef broth. Blend until smooth.
5. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft.
6. Pour the blended salsa into the skillet and cook for 5-7 minutes until the flavors meld together.
7. Add the beef tongue to the skillet, cut into slices or cubes, and stir to coat with the salsa. Add the remaining beef broth and simmer for an additional 15 minutes, allowing the sauce to thicken and the flavors to combine.
8. Serve with rice or tortillas, garnished with fresh cilantro.

Lengua en Salsa Roja is a deeply flavorful dish that combines the tenderness of beef tongue with the richness of a smoky, spicy red sauce. This classic Mexican recipe is perfect for any meal, providing a comforting and satisfying experience. Paired with rice or tortillas, it’s sure to be a hit with anyone who enjoys bold, traditional Mexican flavors.

Lengua en Salsa Verde (Beef Tongue in Green Sauce)

Lengua en Salsa Verde is a refreshing, tangy Mexican dish that features beef tongue cooked in a vibrant, zesty green sauce made with tomatillos, cilantro, and green chilies. The tender beef tongue soaks up the bright and lively flavors of the salsa verde, making this dish both flavorful and light. It’s an excellent option for a flavorful weeknight dinner or a festive gathering.

Ingredients:

• 1 whole beef tongue
• 1 lb tomatillos, husked and rinsed
• 3 serrano peppers (or jalapeños)
• 1 small onion, quartered
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro
• 1 tablespoon vegetable oil
• 1 teaspoon salt (or to taste)
• 1/2 cup beef broth
• Lime wedges for garnish
• Rice or tortillas for serving

Instructions:

1. Rinse the beef tongue and place it in a large pot. Cover with water, add salt, and simmer for 2.5-3 hours until the tongue is tender.
2. Once the tongue is cooked, remove it from the pot, peel off the skin, and slice it into small cubes or strips.
3. In a separate pot, bring water to a boil and add the tomatillos, serrano peppers, onion, and garlic. Boil for 10-12 minutes, or until the tomatillos become soft and change color.
4. Transfer the cooked tomatillos, peppers, onion, garlic, and cilantro to a blender. Blend until smooth, adjusting the consistency with a little beef broth if necessary.
5. Heat vegetable oil in a large skillet over medium heat. Pour the salsa verde into the skillet and bring it to a simmer for 5-7 minutes.
6. Add the sliced beef tongue to the skillet and stir to coat the meat in the sauce. Simmer for another 10 minutes for the flavors to meld.
7. Serve the beef tongue in salsa verde with lime wedges on the side and your choice of rice or tortillas.

Lengua en Salsa Verde is a bright, tangy dish that highlights the natural flavors of beef tongue while incorporating the fresh, herby taste of tomatillos and cilantro. This recipe is a lighter option compared to some of the heavier, red-sauced versions, yet it’s packed with vibrant flavors. It’s perfect for a fresh, flavorful meal that’s simple to prepare and full of authentic Mexican taste.

Lengua al Horno (Oven-Roasted Beef Tongue)

Lengua al Horno is a delicious Mexican oven-roasted beef tongue dish that results in tender meat with a crispy, golden crust. This recipe is perfect for those who prefer a hands-off cooking method, allowing the oven to do the work while the flavors develop over time. The tongue is seasoned with a blend of Mexican spices and roasted slowly, resulting in a dish that can be served with a variety of sides or used for tacos, sandwiches, or as a main course.

Ingredients:

• 1 whole beef tongue
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 tablespoon salt (or to taste)
• 2 cups beef broth
• 1 large onion, quartered
• 1-2 bay leaves
• Fresh cilantro for garnish
• Rice or tortillas for serving

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Rinse the beef tongue and place it in a large roasting pan.
3. In a small bowl, mix the minced garlic, olive oil, oregano, cumin, paprika, pepper, and salt. Rub this mixture all over the beef tongue, ensuring it’s evenly coated.
4. Add the beef broth to the roasting pan, along with the onion and bay leaves. Cover the pan tightly with foil.
5. Roast the beef tongue in the preheated oven for 3-4 hours, or until the tongue is very tender. Every hour, check the meat and baste it with the juices from the pan to keep it moist.
6. Once the tongue is fully cooked and tender, remove it from the oven. Let it rest for 10-15 minutes, then peel off the skin and slice the meat into thin pieces.
7. Serve the roasted beef tongue with rice, tortillas, or your favorite sides, and garnish with fresh cilantro.

Lengua al Horno is a simple yet incredibly flavorful way to prepare beef tongue. The slow roasting process allows the spices to infuse the meat, resulting in a tender and juicy interior with a crispy, golden crust. This recipe is perfect for a festive meal or a family dinner, and the leftovers make for excellent tacos or sandwiches the next day.

Note: More recipes are coming soon!