Ingredients

The following ingredients have 4 Servings
  • 1.5 kg Beef Tongue
  • 2 liters Beef Stock
  • 250 ml Red Wine
  • 1 large White Onion
  • 6 cloves Garlic
  • 6 Serrano Chilies
  • 1 bunch Cilantro
  • 12 Corn Tortillas (or use flour if you can't find corn)

Instruction

  • In a pot or dutch oven add the beef stock and tongue and bring to a boil. Reduce to a simmer, put the lid on, and braise for 4 hours.
  • Remove the tongue and peel off the skin by making a small incision down the middle. Return the tongue to the stock for another half hour.
  • Remove the tongue and chop into small pieces. Add back into the simmering stock for another half hour. Remove tongue meat using a slotted spoon or ladle and set aside.
  • In a blender add half of the white onion, the garlic, and the chilies. Also add in a couple cups of the hot stock. Blitz until liquid.
  • Heat up the tortillas on an open flame and compile the tacos de lengua. Add a scoop of tongue meat, some chopped white onion and cilantro, and spoon over a generous amount of the spicy soup. Enjoy!