This one is for the adventurous folks out there. “Lengua” means “tongue” in Spanish, and this is a traditional recipe for beef tongue tacos.
Tongue, especially when slow cooked, is extremely tender and delicious. If you buy a whole or half beef locally, ask to have the tongue (and liver and heart!) when it’s processed. You can also find tongue at some local lockers. I got mine from Dageforde Farms (they come to the Beatrice Farmers Market!)
If you grew up eating tongue and hating it, give it one more try with this recipe…you’ll probably change your mind! The secret is using only the tender inner part of the tongue, and cutting it into small cubes.
INGREDIENTS
1 beef tongue
1 onion, chopped
6 garlic cloves, mashed
2 bay leaves
1 T. pepper
1 T. salt
1 large sprig fresh thyme
broth to cover (or water with beef bouillon)
Topping options:
Diced white onion
Chopped green onions
Chopped cilantro
Green tomatillo salsa (or red tomato salsa)
Cheese
Thinly sliced radishes
Lime juice
DIRECTIONS
Place all ingredients in crock pot with enough broth or water to cover them, and cook on low 6-8 hours. Remove tongue to cool, peel/cut off outer layer, and cut off any rough spots. Slice into small cubes, and sauté in frying pan until browned. Add meat to corn tortillas and top with diced onion, cilantro, green salsa, and thinly sliced radishes.
