Tacos de Lengua

Tacos de lengua with Al Xile Serrano Chile Crisp, onion, cilantro and limeTacos de Lengua

Tender beef tongue cooked with garlic, bay leaves, and spices, served on fresh tortillas and finished with Al Xile Serrano Chile Crisp in Olive Oil for a rich, spicy crunch.

Ingredients

For the lengua:

  • 2 beef tongues
  • 4 garlic cloves
  • 8 bay leaves
  • 1 tablespoon sea salt
  • 1 tablespoon whole black peppercorns
  • Water, enough to completely cover the tongues in the Instant Pot

For serving:

  • Fresh nixtamalized tortillas
  • Finely chopped onion and cilantro
  • A squeeze of fresh lemon or lime
  • Salsa verde
  • Al Xile Serrano Chile Crisp in Olive Oil

Instructions

  1. Place the beef tongues in the Instant Pot along with garlic, bay leaves, salt, and peppercorns. Add enough water to completely submerge the meat.
  2. Cook on high pressure for 1 hour and 30 minutes.
  3. Let the pressure release naturally. Remove the tongues, peel off the outer layer, and chop the meat into small bites.
  4. Warm the tortillas and layer with diced lengua, onion, cilantro, citrus juice, and your favorite salsa.
  5. Finish with Al Xile Serrano Chile Crisp in Olive Oil — don’t be shy with it!

From “Mi Cocina” to yours.