Tacos de lengua are a beloved Mexican street food, showcasing the unique texture and flavor of tender, slow-cooked beef tongue. Paired with the vibrant heat of salsa de chile habanero, these tacos strike a perfect balance between the rich, savory meat and the fresh kick of spicy salsa. The simplicity of cilantro, onions, and a squeeze of lime adds brightness, enhancing every bite.
Ingredients:
- For the Lengua (Beef Tongue):
- 1 beef tongue
- 1 onion, quartered
- 5 garlic cloves, peeled
- 2 bay leaves
- Salt and pepper to taste
- Water, enough to cover the tongue
- Corn tortillas for serving
- Chopped cilantro and diced onions for garnish
- Lime wedges
- For the Salsa de Chile Habanero:
- 3 habanero chiles, stems removed
- 2 tomatoes, roughly chopped
- 1 small onion, chopped
- 2 garlic cloves
- 1 tbsp vinegar
- Salt to taste
- 1 tbsp olive oil
Instructions:
- Prepare the Lengua:
- Clean the beef tongue thoroughly. Place the tongue in a large pot, cover with water, and add the onion, garlic, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 3–4 hours, or until the tongue is tender.
- Once cooked, let it cool slightly, then peel off the outer layer of the tongue. Slice or dice the meat into bite-sized pieces.
- Make the Salsa de Chile Habanero:
- In a skillet, heat the olive oil and roast the habanero chiles, tomatoes, onion, and garlic until slightly charred. Transfer the mixture to a blender, add vinegar, and blend until smooth. Season with salt.
- Assemble the Tacos:
- Warm the corn tortillas on a griddle. Fill each tortilla with a generous serving of the tender lengua, then top with the fiery salsa de chile habanero, chopped cilantro, and diced onions. Serve with lime wedges on the side.
