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
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
