How to Make Beef Tongue - Lengua Tacos
Preparing a Traditional Mexican Dish in a Crock Pot
Oct 27, 2009
To the untrained eye, a raw cow’s tongue looks anything but appetizing. When uncooked, there is no denying what it is and where it originated. However, beef tongue has long been a preferred cut of meat for traditional Mexican dishes. Beef tongue is similar in taste to a juicy pot roast but is a much more affordable cut of meat. Whole beef tongues can typically be purchased at Latin-oriented supermarkets but a local grocer should be able to procure one upon special request. This easy to prepare meal saves time and also allows for the meat to cook slowly to a degree of tenderness until it falls apart easily when removed from the crock pot.
Ingredients needed for shredded beef tongue “lengua” tacos:
- 1 beef tongue (between 3 - 5lbs)
- ½ large white onion
- 1 green bell pepper
- 2 medium tomatoes
- 2-3 cloves of garlic
- 1 teaspoon salt
- Fresh ground pepper to taste
- Corn tortillas
Serves: 6
How to cook a beef tongue in a crock pot:
- Wash and scrub the tongue with warm water.
- Fill the crock pot ¼ full of water. Place whole tongue in crock pot.
- Dice bell pepper, onion, tomatoes and garlic and add to crock pot along with salt and pepper.
- Cover and cook in crock pot on low for 8 hours. Do not remove the lid while the tongue is cooking. The lid of the crock pot forms a seal around the pot preventing water or steam from escaping. Removing the lid allows precious heat to escape, slowing the process by adding 20 minutes to the cooking time for each time it is uncovered.
- After eight hours in the crock pot, the tongue should be pierced easily with a knife or fork. Remove the tongue from the crock pot while still hot. Place the tongue in a wide serving dish. Allow to cool just enough to handle safely.
How to prepare a beef tongue for serving:
Remove and discard the outer skin from the tongue while it is still warm using a serving fork and sharp knife. The skin should easily separate from the meat of the tongue. Trim off and discard any fatty tissue (usually located at the base of the tongue). Shred the meat as finely as possible.
Garnishes needed for beef tongue “lengua” tacos:
- ½ white onion – finely chopped
- Cilantro – finely chopped
- Lime wedges
Serve tongue meat on warm corn tortillas and top with onions and cilantro. Squeeze lime juice on top. Serve immediately. Pair these delicious tacos with Spanish rice and beans for an authentic dinner.
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