Photograph of the finished Tacos de lengua

Mexico · Taco lưỡi bò luộc xốt đỏ

Tacos de lengua

4 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tongue Beef tongue 3.5 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Mexican dried chillies Mexican dried chillies 4.2 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Lime Lime 8
  • Photograph of Dried oregano leaves Dried oregano leaves 0.6 oz
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Soak the beef tongue in salt water for 1 hour, then blanch and boil it with onions for 3 hours.
  2. 2 Peel off the rough skin while the tongue is still hot; once it cools, the skin will stick and be impossible to peel off.
  3. 3 Cut the meat into small cubes and mix with a little broth and salt; this version is not pan-fried, so the meat is tender and juicy.
  4. 4 Unlike pan-fried beef tongue, this version has a crispy edge and a completely tender texture, as it's not pan-fried.
  5. 5 Roast dried chilies, then blend them with roasted tomatoes, garlic, and oregano to make a red sauce, and fry for 6 minutes.
  6. 6 Heat the tortilla, then arrange the meat on top, drizzle with red sauce, and sprinkle with onions, cilantro, and lime.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: high-pressure boiling for 55 minutes, then release the pressure naturally; continue peeling the skin while the tongue is still hot.

Start cooking