Tacos de lengua (beef tongue) is probably not as widespread as different choices on the taco truck menu—it is arduous to compete with smoky carne asada and zingy al pastor—however they’re amongst my favorites. Lengua is prized for each its gentle, beefy taste and its meltingly tender texture when correctly cooked. My favourite variations are served with a aspect of sizzling consomé—one thing to sip between bites or dip tortillas into—which is strictly what this recipe delivers.

It is a two-part dish by design. The tongue is slow-simmered till tender in an herby, fragrant broth, then peeled, diced, and briefly crisped within the beef tallow skimmed from that very same consomé. The result’s a deeply flavored taco filling and a savory broth that is completed with lime, cilantro, and onion. You’ll be able to ladle it over the lengua and eat it as a light-weight soup, spoon it alongside tacos for dipping, or do each—extremely beneficial.

People have been consuming tongues from birds, fish, and mammals for hundreds of years—every little thing from flamingo tongues in historic Rome to fried cod tongues in jap Canada—and there is a motive the lower has endured. In the event you’ve by no means cooked beef tongue earlier than, it is a great spot to begin. Regardless of its repute for being intimidating to cook dinner (and the truth that, sure, it does seem like a tongue), lengua is forgiving and largely hands-off: As soon as it is simmering, time does many of the work. You may possible have to order it from a great butcher or ask at a well-stocked Latin American market, however the payoff is substantial.

A cow’s tongue is a hardworking muscle wealthy in collagen and fats, which suggests low-and-slow cooking is essential. Because it simmers, that collagen converts to gelatin, enriching the broth and giving the meat its signature tenderness. Beef tongues are additionally massive—sometimes two to 4 kilos—so whereas the cooking time is lengthy, the yield is beneficiant and can maintain you fed for days. After cooking, make sure you peel away the skinny outer membrane—doing it whereas the tongue remains to be heat is much simpler than as soon as it cools, and divulges the silky meat beneath. 

Aromatics like cilantro stems, coriander seeds, and black peppercorns maintain the consomé savory and balanced, whereas a squeeze of lime on the finish cuts by way of the richness and brings every little thing into focus. I maintain the toppings easy to keep away from overshadowing the fragile taste of the liquid, however you’ll be able to tailor the recipe to resemble caldo de res (beef soup) by including potatoes, chickpeas, carrots, or zucchini.