The first time I sank my teeth into Tacos de Lengua, I was immediately captivated by the rich, meaty flavor that only this unique cut can deliver. I remember the smoky aroma wafting through my kitchen, beckoning everyone to come and enjoy the feast. With just a little bit of love and time, grilling up these tacos transforms a simple ingredient into an unforgettable culinary experience.
Imagine the tender tongue, simmered to perfection and then kissed by the grill for that addictive char. As you pile on pickled onions, fresh cilantro, and your favorite salsa, each taco becomes a delightful explosion of flavor that’s hard to resist. I promise, this is a dish that not only excites the palate but also makes a bold statement at any gathering.
Whether you’re looking to impress guests or simply indulge in the more adventurous side of Mexican cuisine, these grilled tongue tacos offer a satisfying break from the usual fast food routine. Trust me – your taste buds will thank you!
Why are Tacos de Lengua so special?
Unique Experience: Tacos de lengua offer an authentic taste of Mexican cuisine that’s hard to replicate with fast food.
Rich Flavor: The slow-simmered tongue develops a depth of flavor, while the grilling adds a perfect smokiness.
Simple Assembly: With just a few fresh toppings, these tacos come together effortlessly, helping you skip the takeout.
Crowd-Pleaser: Their exotic flair is guaranteed to impress guests and introduce them to a beloved traditional dish.
Customizable Options: Easily adapt the recipe with different tongues or salsas to suit your tastes, ensuring endless enjoyment!
Tacos de Lengua Ingredients
For the Tongue
• Tongues – Use beef tongue or any suitable animal tongue (elk, deer, pig, lamb); the key ingredient in Tacos de Lengua that provides rich flavor.
• Water or Broth – Cook tongues in a mix of water or chicken/beef broth for enhanced flavor; add aromatics like bay leaves for an extra kick.
For Grilling
• Vegetable Oil – Coat the tongue before grilling to prevent sticking and create a nice sear; consider lard or beef tallow for a more robust taste.
For Toppings
• Onion – A large white onion adds flavor; mix it with lime juice to create a tasty pickled topping.
• Lime Juice – Brightens flavors and helps pickle the onions; can be swapped for lemon juice in a pinch.
• Salt – Essential for enhancing flavor; adjust according to your taste preferences.
• Cilantro – Fresh cilantro brings a burst of flavor and color; feel free to substitute with your favorite herb.
• Salsa – Choose a salsa that complements the tacos; salsa morita is a fantastic option for its smoky profile.
For the Base
• Tortillas – Flour or corn tortillas can be used, though homemade versions offer the most authentic experience.
How to Make Tacos de Lengua
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Simmer Tongues: Place the tongues in a large pot with enough water or broth to cover them completely. Cook on medium heat for 2-3 hours until tender. Once they are soft, remove the tongues and let them cool slightly before peeling off the skin.
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Prepare Onions: While the tongues are simmering, chop the onion and mix it with salt and lime juice in a bowl. Let it sit at room temperature for about 30 minutes to pickle and soften the flavors.
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Grill Tongue: Preheat your grill to medium-high heat. Cut the larger tongues into manageable chunks for grilling. Coat them lightly with vegetable oil, then place on the grill. Grill for about 5-7 minutes, turning occasionally, until nicely browned and charred.
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Assemble Tacos: Chop the grilled tongue into bite-sized pieces. Place the chopped tongue on warm tortillas, then top with the pickled onions, a generous spoonful of your favorite salsa, and a sprinkle of fresh cilantro.
Optional: Serve with a side of refried beans for a complete meal!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Tacos de Lengua
Fridge: Keep cooked Tacos de Lengua in an airtight container for up to 7 days. Reheat gently on the stove with a splash of oil for best flavor.
Freezer: For longer storage, place cooked tongue in freezer bags, sealing tightly. They can be frozen for up to 3 months; thaw in the fridge before reheating.
Reheating: Reheat grilled tongue in a skillet or on the grill for a few minutes until heated through. Avoid the microwave to maintain texture.
Toppings Storage: Store pickled onions separately in the fridge for up to 5 days. Always add them fresh to maintain crunch.
Tacos de Lengua Variations
Let your creativity shine by customizing these tacos to suit your taste preferences and dietary needs!
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Different Tongues: Experiment with various tongues, such as elk or lamb, for a unique twist on flavor. Each offers a distinct taste waiting to be discovered.
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Gluten-Free Option: Opt for corn tortillas instead of flour for a gluten-free treat. They pair beautifully with the rich flavors of the tongue, ensuring everyone can enjoy.
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Flavorful Salsas: Switch out the salsa for a zesty avocado-tomatillo or a spicy salsa verde to elevate the flavor profile. This change adds a delightful freshness that pairs perfectly with the smoky tongue.
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Herbed Variations: Add freshly chopped mint or parsley instead of cilantro for a fresh alternative. This change will introduce a different herbal note that still complements the dish.
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Instant Pot Cooking: For a quicker preparation, cook the tongues in an Instant Pot. It significantly reduces cooking time, giving you tender, flavorful meat in about an hour!
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Spice it Up: Incorporate jalapeños or chipotle peppers into your toppings for a spicy kick. This adds heat that balances the richness of the tongue beautifully.
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Smoky BBQ Twist: Use a barbecue sauce as a topping instead of salsa for an entirely new flavor experience. The sweetness of the sauce enhances the charred flavor of grilled tongue.
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Roasted Veggie Addition: Roast some bell peppers or zucchini to add to your tacos. Their sweet, smoky flavor will add a wonderful texture and flavor boost.
What to Serve with Tacos de Lengua?
Elevate your taco night with delicious sides and complements that enhance the experience of these rich, smoky tacos.
- Refried Beans: Creamy and comforting, they offer a hearty balance to the tender tongue, making every bite satisfying.
- Mexican Street Corn: This grilled corn with creamy cotija and spices adds sweetness and a pop of flavor that beautifully complements the savory tacos.
- Salsa Verde: Bright and tangy, this salsa introduces a fresh element that cuts through the richness of the grilled tongue, ensuring a flavorful bite every time.
- Guacamole: Creamy avocado creates a luscious texture, bringing a rich and smooth contrast to the crunchy, pickled onions, enhancing overall enjoyment.
- Cilantro Lime Rice: Fluffy rice with a hint of lime flavor provides a refreshing side that pairs perfectly with the boldness of the tacos.
- Grilled Veggies: Charred peppers and onions add a smoky, vibrant contrast, enriching your taco experience with additional roasted flavors.
- Chilled Horchata: This sweet, cinnamon-infused rice drink cools off the palate beautifully, balancing the spiciness and meatiness of the tacos.
- Pickled Jalapeños: For those who crave heat, these tangy slices provide a spicy kick that adds excitement and flavor intensity to every taco.
Expert Tips for Tacos de Lengua
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Peel Warm: Always peel the tongues while they’re still warm; it makes the skin much easier to remove, ensuring a smooth texture for your tacos.
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Achieve Smokiness: For the best grilled flavor, use a charcoal grill or add wood chips to a gas grill, elevating the smokiness of your Tacos de Lengua.
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Cook Ahead: Tongues can be cooked several days in advance; store them in the fridge and reheat them with a touch of oil for that fresh taste.
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Cut Smart: Cut larger tongues into smaller pieces for grilling; this helps them cook evenly and allows for a nice char on all sides.
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Pickle Perfectly: Let the onions sit in lime juice and salt for at least 30 minutes; this will enhance their flavor and add a delightful crunch to your tacos.
Make Ahead Options
These Tacos de Lengua are perfect for meal prep enthusiasts! You can simmer and prepare the tongue up to 3 days in advance, allowing the flavors to meld beautifully. Once cooled, store the cooked tongue in an airtight container in the refrigerator; just be sure to separate the meat from the cooking liquid to maintain its tenderness. The pickled onions can also be made up to 24 hours ahead – simply mix the chopped onion with salt and lime juice and refrigerate. When you’re ready to grill and serve, reheat the tongue in a skillet with a drizzle of oil, grill for a few minutes until browned, and assemble with tortillas and toppings for a quick, mouthwatering meal! This way, you’ll have a delicious, homemade taco feast ready for busy weeknights with minimal effort.
Tacos de Lengua Recipe FAQs
What type of tongue should I use for Tacos de Lengua?
You can use beef tongue or explore other options like elk, deer, pig, or lamb. Each type brings its own unique flavor, but beef tongue is the most traditional and widely recommended for its rich taste and tenderness.
How do I store leftover Tacos de Lengua?
Store cooked Tacos de Lengua in an airtight container in the fridge for up to 7 days. Reheat gently on the stove with a splash of oil to restore their delicious flavor and texture. You can also keep the pickled onions separate in the fridge for up to 5 days to maintain their crunch.
Can I freeze Tacos de Lengua?
Absolutely! For freezing, place the cooked tongue in freezer-safe bags, removing as much air as possible. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight and reheat in a skillet or on the grill for the best texture.
What if my tongue is tough after simmering?
If your tongue turns out tough, it might not have simmered long enough. To fix this, return it to the pot with the cooking liquid, add more water or broth if needed, and simmer for another 30 minutes to 1 hour until tender. Patience is key—tender texture will develop over time!
Are Tacos de Lengua suitable for people with dietary restrictions?
Yes! If you use corn tortillas, Tacos de Lengua can be both gluten-free and high in protein, making them a great option for gluten-sensitive individuals. Just be mindful of any allergies to the specific types of salsas or toppings you choose to use.
Grilled Tacos de Lengua: Smoky Flavor in Every Bite
Ingredients
Equipment
Method
- Simmer the tongues in a large pot with enough water or broth to cover them completely for 2-3 hours until tender. Remove and let cool before peeling off the skin.
- Chop the onion and mix it with salt and lime juice. Let it pickle at room temperature for about 30 minutes.
- Preheat your grill to medium-high. Cut tongues into manageable chunks, coat with vegetable oil, and grill for 5-7 minutes or until browned and charred.
- Chop the grilled tongue into bite-sized pieces. Assemble the tacos on warm tortillas with pickled onions, salsa, and cilantro.