Description
Tacos de lengua made from slow-braised beef tongue, shredded and crisped on the stove, finished with a smoky chipotle-orange glaze and bright pickled shallots.
Ingredients
- 1.5 kg (3.3 lbs) beef tongue
- 8 cups vegetable broth or water
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 12–16 small corn tortillas
- 0.25 cup fresh cilantro, chopped
- Chipotle-Orange Glaze: 2-3 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce from can
- 0.5 cup fresh orange juice
- zest of 1 large orange
- 2 tablespoons packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Pickled Shallots: 2 large shallots, thinly sliced
- 0.5 cup apple cider vinegar
- 0.5 cup water
- 2 teaspoons brown sugar
- 1 teaspoon salt
Instructions
- Prepare the Lengua Braise: Rinse the beef tongue thoroughly under cold water. In a large pot or Dutch oven, combine the tongue, vegetable broth (or water), quartered onion, smashed garlic, bay leaves, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for 2.5 to 3.5 hours, or until the tongue is fork-tender. Skim any foam that rises to the surface during cooking.
- Cool and Shred the Meat: Carefully remove the tongue from the braising liquid and let it cool slightly until it’s comfortable to handle. Using a sharp knife, peel off and discard the tough outer skin from the tongue. Shred the tender meat into bite-sized pieces using two forks or finely dice it. Reserve about 0.5 cup of the cooking liquid for later steps.
- Make the Pickled Shallots: While the lengua simmers, prepare the pickled shallots by placing the thinly sliced shallots in a heatproof bowl. In a small saucepan, combine the apple cider vinegar, water, brown sugar, and salt; bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Pour the hot liquid over the shallots and let them cool to room temperature, then refrigerate until ready to serve.
- Prepare the Chipotle-Orange Glaze: In a small saucepan, combine the minced chipotle peppers, adobo sauce, orange juice, orange zest, brown sugar, apple cider vinegar, and minced garlic. Bring to a gentle simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally. The glaze should reduce slightly to a syrupy consistency; remove from heat once thickened.
- Glaze and Crisp the Lengua: Heat the olive oil in a large skillet over medium-high heat. Add the shredded lengua and cook for 5-7 minutes, stirring occasionally, until some pieces begin to crisp and brown. Pour about two-thirds of the Chipotle-Orange Glaze over the lengua, stirring to coat completely. Continue cooking for another 3-5 minutes until the glaze caramelizes slightly. If the mixture seems dry, add a tablespoon or two of the reserved cooking liquid to moisten.
- Assemble the Tacos: Warm the corn tortillas on a dry skillet or griddle until pliable and lightly charred. Fill each warm tortilla generously with the glazed, crisped lengua. Drizzle the remaining Chipotle-Orange Glaze over the filling and scatter a generous amount of the bright pink pickled shallots and chopped cilantro on top. Serve immediately.
Notes
Store leftover beef tongue in an airtight container in the refrigerator for up to 3 days. Adjust the heat level of the glaze by varying the number of chipotle peppers used. Warming the tortillas enhances their flavor and flexibility.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 150 g)
- Calories: 420 calories
- Sugar: 12 g
- Sodium: 510 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg