Tacos de Lengua con Salsa de Chile de Árbol are a true celebration of authentic Mexican flavors. The beef tongue, cooked to tender perfection, has a rich and succulent texture that pairs wonderfully with the fiery, smoky heat of the chile de árbol salsa.
Ingredients:
For the lengua (beef tongue):
- 1 beef tongue
- 1 onion, halved
- 4 garlic cloves
- 2 bay leaves
- 1 tablespoon salt
- Water (enough to cover the tongue)
For the salsa de chile de árbol:
- 10 dried chile de árbol
- 2 Roma tomatoes
- 2 garlic cloves
- 1/4 onion
- Salt to taste
- 1 cup water
- 1 tablespoon oil
For the tacos:
- Corn tortillas
- Diced onion
- Chopped cilantro
- Lime wedges
Instructions:
- Cook the tongue: Rinse the beef tongue thoroughly. Place it in a large pot, cover with water, and add the onion, garlic, bay leaves, and salt. Bring to a boil, then lower the heat and simmer for about 2.5–3 hours until the tongue is tender. Once cooked, let it cool slightly, then peel off the outer layer of skin and dice the meat into small cubes.
- Make the salsa de chile de árbol: In a dry skillet, toast the chile de árbol until fragrant (about 1 minute). Boil the tomatoes, toasted chiles, garlic, and onion in 1 cup of water for 5 minutes. Blend the mixture with a bit of the cooking water until smooth. Heat the oil in a pan and fry the salsa for 5 minutes. Season with salt to taste.
- Assemble the tacos: Heat the corn tortillas. Fill each tortilla with the diced lengua, then top with diced onion, cilantro, and a drizzle of salsa de chile de árbol. Serve with lime wedges.
