Go Back
Beef tongue taco on wooden table

Beef Tongue Tacos

Tender, flavorful beef tongue tacos made with simple ingredients and a forgiving method—perfect for beginners learning to cook organ meats at home.
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Serving Size 5

Ingredients

For Cooking Beef Tongue

  • 1 whole beef tongue about 1–1.5 kg / 2–3 lbs
  • 1 onion halved
  • ½ cup sliced celery stems or leaves
  • 3 cloves garlic
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 tsp salt

For Beef Tongue Tacos

  • Cooked and chopped tongue
  • 2 Tbsp butter or tallow
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp salt (only if necessary)
  • 15 small tortillas (3 per person)
  • 1 cup grated cheese (I used mild cheddar)
  • 2 cups salsa
  • 2 cups shredded lettuce
  • 1 cup sour cream OR yogurt
  • ½ cup sliced green onions OR chopped cilantro, to garnish (optional)
  • Lime or lemon wedges (optional)

Instructions

  • Place the beef tongue, onion, celery, garlic, bay leaf, peppercorns, and salt in a large pot. Cover with water. Bring to a gentle boil, then reduce to a low simmer. Cook until very tender, about 2.5–3 hours.
  • Remove the tongue from the pot and let it cool slightly until comfortable to handle. Starting at the tip, peel off the outer skin.
  • Trim away any rough or tough bits at the base of the tongue.
  • Slice the beef tongue into ½-inch rounds, then cut into cubes (or thin strips, if preferred).
  • Heat butter in a skillet over medium heat. Add the cubed beef tongue and season with cumin, garlic powder, and a little salt.
  • Cook for 5–8 minutes, until the edges are lightly crisp and golden.
  • Warm tortillas in a dry pan.
  • Assemble the beef tongue tacos: add about 2 tablespoons of tongue per tortilla, then top with cheese (so it melts slightly), lettuce, salsa, sour cream, and green onions. (Or serve toppings separately and let everyone build their own tacos.)

Notes

Storage: Cooked beef tongue keeps well in the fridge for 3–4 days and freezes beautifully for up to 3 months. Reheat gently in a skillet for best texture.