Lengua
Beef tongue simmered with onion, garlic, and bay until butter-tender, peeled, diced, and kissed with lard on a hot comal. The mildest, silkiest taco on the menu — a gentle avocado-tomatillo salsa is all it wants.
- Time
- 3 hr
- Heat
- Yield
- 10 tacos
- Region
- CDMX
Ingredients
Lengua
Salsa de aguacate
To build
Per-100g nutrition (11 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Beef tongue | 282 | 19.1 g | 22.1 g | 0 g |
| Bay leaves | 0 | 0 g | 0 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Lard, for crisping | 902 | 0 g | 100 g | 0 g |
| Avocado | 427 | 1.9 g | 43.3 g | 7.4 g |
| Tomatillos, husked | 32 | 1 g | 1 g | 5.8 g |
| Cilantro | 0 | 0 g | 0 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| White onion, finely diced | 29 | 1.2 g | 0 g | 7.1 g |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Rinse the tongue well, cover it with water in a large pot, and add the onion, garlic, bay, and salt.
Bring to a boil, then lower to a lazy simmer, covered, until a knife slides in with no resistance.
Lift the tongue out and, while it is still hot, peel away the thick outer skin — it comes off in sheets; this is normal, and the meat underneath is the prize.
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Dice the peeled lengua into small cubes and season with a little of the cooking broth and salt.
Blend the avocado, tomatillos, cilantro, lime, and salt into a smooth, mild green salsa.
Crisp the diced lengua in lard on a hot comal until the edges just catch.
Warm the tortillas, fill with lengua, and top with salsa de aguacate, onion, and cilantro.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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