🌮 Tongue tacos with salsa verde
These tacos combine tender braised beef tongue with corn tortillas, green salsa verde, chopped onion and cilantro. The tongue is cooked until soft, chopped and seared so the edges crisp slightly, giving a rich, juicy filling. The bright, tart salsa balances the meat, and the tacos are eaten straight from the plate at taco stands, usually two or three at a time.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 beef tongue (about 1 kg)
- 1 onion, halved, plus 1 onion finely chopped
- 3 garlic cloves, 2 bay leaves, salt
- 12 small corn tortillas
- 250 ml salsa verde
- 1 bunch cilantro, chopped
Method
- Simmer the tongue with the halved onion, garlic, bay leaves and salt in water for about 3 hours until tender.
- Peel the tongue while warm and chop it finely.
- Sear the meat on a hot griddle with a few spoonfuls of salsa verde until slightly crisp.
- Warm the tortillas on a dry pan.
- Fill the tortillas, top with chopped onion, cilantro and more salsa verde and serve hot.
How to make it lighter
- Two tacos instead of three already trims the plate noticeably.
- Pile on onion, cilantro and salsa — they add a lot of flavour for very few calories.
- Warm the tortillas on a dry pan instead of frying them in oil; 1 tbsp oil ≈ 120 kcal.
History
Tongue tacos are a fixture of Mexican taquerías, where they are sold alongside other braised and griddled meats and served with a choice of salsas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →