Date Night · Mexican
Tacos de Lengua
We braise the beef tongue until tender, sear it for a crisp edge, and serve it with a bright salsa verde.
Why This Works
The combination of the rich, buttery beef and the sharp, acidic salsa creates the perfect bite.
The Upgrade
Add a slice of avocado for a creamy, fatty finish.
Chef's Secret
Michelin TechniqueMake sure the tongue is chilled before slicing; it makes it much easier to get clean, uniform pieces.
Ingredients
Total time including resting: 45 min
Directions
Slice the pre-cooked tongue into small, bite-sized cubes for even browning.
5 minHeat lard in a heavy cast-iron skillet until it begins to smoke slightly.
3 minSear the tongue cubes until the edges are crispy and deeply golden brown.
7 minWarm the tortillas on a griddle until pliable and slightly toasted.
3 minAssemble tacos by placing the meat on tortillas and topping with onion, cilantro, and salsa.
3 minServe with fresh lime wedges to cut the richness of the beef.
1 minWine Pairing
Gamay
Red Wine
The BottleMarcel Lapierre Morgon
The low tannins and bright red fruit profile of Gamay are perfect for charred beef tongue. The acidity cuts right through the fat, while the wine's earthy undertones complement the salsa verde.
Nutrition per Serving
380
calories
24g
protein
18g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Green Onions
Char whole scallions on a hot skillet until tender to offer a sweet, smoky charred flavor that complements the beef tongue.
Ingredients
Directions
Clean the scallions thoroughly and pat completely dry to ensure a proper sear.
Toss the scallions in olive oil, ensuring each stalk is lightly coated.
Heat a cast-iron skillet over high heat until smoking.
Place scallions in the skillet in a single layer, undisturbed, for 2-3 minutes until heavily charred.
Flip and cook for an additional 1-2 minutes until tender but retaining a slight bite.
Transfer to a platter, season immediately with sea salt and pepper, and finish with a squeeze of fresh lime juice.
Side Dish
Radish and Cucumber Slaw
A quick toss of shredded radish and cucumber with lime juice adds a necessary cold, crisp crunch to the rich, seared tacos.
Ingredients
Directions
Place the julienned radish and cucumber in a chilled mixing bowl.
Whisk the lime juice, olive oil, salt, and pepper in a small vessel until emulsified.
Drizzle the vinaigrette over the vegetables.
Fold in the fresh cilantro gently to maintain the integrity of the crunch.
Taste and adjust seasoning with additional salt if required.
Serve immediately to ensure optimal texture and crispness.
Member Reviews
How did it turn out?
Rate this recipe
My new go-to. Even my picky kids cleaned their plates.