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Tacos de lengua

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Tongue tacos, Beef tongue tacos

Tacos de lengua are tacos of slow-cooked beef tongue, peeled, sliced or chopped and served in corn tortillas; they are a staple of head-meat (cabeza) stands and are often the most expensive item on the board.

Contents
  1. Overview
  2. Preparation
  3. Serving
  4. Recipe
  5. Where to try it
  6. Reviews
  7. See also
  8. References

Overview

Tongue is the most widely eaten part of the beef head, according to El Financiero, and Chilango calls it the softest and juiciest part of the cabeza. Because of that reputation it is usually sold separately from the general chopped head meat and at a higher price; Rachel Laudan recorded tongue tacos at twice the price of other cuts at a central Mexican stand. Some taquerías in Mexico City now plate tongue on porcelain as a higher-end offering.

The meat is tender and mild, with a fine grain that soaks up salsa. Writers commonly describe it as melting in the mouth.

Preparation

Whole tongues are simmered or steamed for several hours until tender. While still warm, the thick outer skin is peeled away, leaving the pale, soft meat. Stands then either slice it into thick pieces or chop it finely on the block. Los Cocuyos in the Centro Histórico keeps its tongue in the steamer alongside cheek, which Sopitas singles out as the house's best-known pairing.

Not all lengua tacos are beef. At Carnitas Paty in the Mercado de Jamaica, the tongue is pork and is cooked with the carnitas.

Serving

Tongue is usually topped with onion and cilantro, sometimes avocado, and a salsa of the customer's choice. It is a component of the "abogado," a combination taco of tongue and brain sold at Tacos Lolita in Roma Norte. Los Abogados in colonia Pensador Mexicano, near Oceanía metro, is another Mexico City stand known for tongue and brain tacos, served at communal tables.

Recipe

Makes About 20 tacos · Time: 3 to 4 hours

Ingredients

  • 1 beef tongue (1 to 1.5 kg)
  • 1 white onion, halved
  • 5 garlic cloves
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt
  • 1 tablespoon lard or oil
  • 20 to 24 corn tortillas
  • Chopped onion, cilantro, avocado and salsa verde for serving

Steps

  1. Rinse the tongue well. Put it in a pot with onion, garlic, bay, peppercorns and salt, and cover with water.
  2. Simmer, covered, for about 3 hours, until a skewer slides through the thickest part with no resistance.
  3. Lift out the tongue and, while it is hot enough to be tricky to handle, peel away all the outer skin. Trim the gristly root end.
  4. Slice into 1 cm slices, then into small cubes. Warm in a skillet with the lard and a ladle of broth.
  5. Serve in warm doubled tortillas with onion, cilantro, avocado and salsa.

Peeling is far easier while the tongue is hot; once cold the skin clings.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Tacos de cabeza: un manjar al vapor". Chilango. Retrieved 2026-10-10.
  2. "5 de cabeza para empezar: aquí los encuentras en la CDMX". El Financiero. Retrieved 2026-10-10.
  3. "De lengua me como un taco: los mejores de la CDMX". Sopitas. Retrieved 2026-10-10.
  4. "Beef Head Tacos/Tacos de Cabeza". Rachel Laudan. Retrieved 2026-10-10.
Categories: Beef tacos Mexico City cuisine Offal tacos Street food Taco types