Tacos de Lengua (Tongue Tacos) with Stout Adobo Sauce

Before you say “gross” and shrink away all squeamish, beef tongue when treated right is some of the best meat that you will ever place in your mouth. A quick stout adobo sauce makes these tacos even better and spicier.

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Browning is key

The meat is exceptionally tender and flavored with a bit of pan browning creating a crisper exterior that is perfect in a taco. Without it, tongue is mushy experience. The mushiness of tongue is not uncommon in most people’s tongue tacos experiences.

Hardware

• 1 whole beef tongue
• 1 cup stout ale
• 2 chipotles in adobo sauce
• 1 medium onion, split in half
• 2 TBSP hot chili powder
• 2 TBSP garlic powder
• 1 quart beef stock
• 6 stems cilantro
• 1 small carrot, roughly chopped
• 2 cloves garlic
• 2 TBSP olive oil
• Kosher salt and freshly ground black pepper
• 16 to 24 corn tortillas Optional garnishes:
• Fresh salsa
• Queso fresco
• Chopped onions and cilantro
• Wedges of lime

Directions

1. Place beef stock, onion, hot chili powder, carrot, and garlic powder in a stock pot
2. Add tongue and water until mostly covered
3. Bring to a boil over high heat, reduce to a simmer, and cook until tender (4-6 hours)
4. Carefully remove tongue to a cutting board and peel the outer membrane off the tongue
5. Roughly chop tongue into ½" pieces
6. When ready to serve, heat oil in a large skillet set over medium-high heat
7. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides
8. Season to taste with salt and pepper
9. Place a spoonful or two of tongue in a double layer of corn tortillas
10. Top with your favorite taco ingredients For Stout Adobo Sauce
11. Reduce stout by 50%
12. Chop the chipotles and add to reduced stout
13. Add 2-3 additional TBSP of adobo to the sauce

bon appetit