BBQ Lengua Tacos!
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Print Recipe
If you see beef tongue on the menu it's usually in the form of lengua tacos at a Mexican restaurant, and they are super tasty! Today I made some beef tongue tacos with homemade salsa verde. For the most part this is an easy hands off cook! If you're feeling a little adventurous you should definitely give this a try!
- 1 whole beef tongue
- 2 tbsp beef tallow
- 1/2 onion
- 3 garlic cloves
- SPG seasoning (salt, pepper, garlic)
- Secret salt (or your favorite seasoning blend)
- Corn tortillas
- white onion, diced
- Fresh cilantro, chopped
- Salsa verde (recipe below)
Salsa Verde:
- 12 tomatillos
- 3 jalapeños
- half of an onion
- 3 garlic cloves
- 1 bunch cilantro
- 1 lime, juiced
- Pinch of salt
1/2 cup oil (for added body)
-Take your beef tongue and pat it dryyyy,
-Place it in a vacuum-sealed bag with beef tallow, onion, and garlic cloves. Submerge in a sous vide bath at 185°F overnight. (or for at least a couple hours)
-Remove from the bag and peel off the outer membrane. Trim off any excess fat.
-Season generously with SPG and secret salt.
-Place on a Chud Box with wood for an open-fire taste. Keep the lid open and maintain a temperature of 350-400°F.
-Since the beef tongue is already fully cooked, the goal is to develop color, smoke, and a slight crust. Cook for about 10 minutes, then flip and cook for another 5-10 minutes.
-Remove from the smoker and slice or cube for tacos.
-Fill your corn tortillas with beef tongue chunks, then top with diced white onion, chopped cilantro, and a generous spoonful of salsa verde.
-Enjoy your smoky, flavorful BBQ beef tongue tacos!
Making the Salsa Verde:
-Roast tomatillos, jalapeños, and onion for about 20 minutes until slightly charred.
-Transfer to a food processor with garlic, cilantro, lime juice, and salt. Blend until smooth.
-For a richer texture, slowly add the oil while blending.
