Mexican beef tongue is a tender, flavorful, and versatile cut of meat loved in traditional cuisine.
It is perfect for tacos, stews, and festive weekend meals.
Beef tongue offers rich, meaty flavor and a unique texture that absorbs spices beautifully.
These 15 Mexican beef tongue recipes showcase traditional preparations and modern twists for tacos, burritos, and more.
From slow-cooked tongue to spicy grilled variations, each recipe highlights bold flavors and authentic Mexican seasonings.
They make mealtime exciting, satisfying, and culturally rich.
15 Authentic Mexican Beef Tongue Recipes for Every Meal
With these 15 Mexican beef tongue recipes, you can explore a variety of bold, savory flavors.
From classic street tacos to hearty stews and slow-cooked delicacies, each recipe emphasizes tender, flavorful beef tongue.
These recipes are perfect for family dinners, casual gatherings, or festive celebrations.
They are easy to prepare, customizable, and authentic.
Experimenting with different spices, sauces, and toppings keeps beef tongue exciting and approachable.
Mexican beef tongue offers endless delicious possibilities for your kitchen adventures.
Classic Tacos de Lengua
These classic tacos de lengua are tender, flavorful, and traditional.
They are perfect for a Saturday dinner or festive taco night.
Beef tongue is slow-cooked with spices, sliced, and served in warm corn tortillas with fresh toppings.
Ingredients:
- 2–3 lbs beef tongue
- 1 small onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 8 small corn tortillas
- ½ cup chopped cilantro
- ½ cup diced onion
- Lime wedges for serving
Instructions:
- Rinse the beef tongue under cold water and trim any excess fat.
- Place the tongue in a large pot and cover with water.
- Add onion, garlic, bay leaves, salt, pepper, and cumin.
- Bring water to a boil over medium-high heat, then reduce heat to a simmer.
- Cover and cook for 2–3 hours until tongue is tender and can be pierced with a fork.
- Remove tongue from the pot and let it cool slightly.
- Peel off the tough outer skin carefully using a knife.
- Slice the tongue thinly across the grain.
- Warm corn tortillas in a separate skillet or microwave.
- Assemble tacos with sliced tongue, chopped cilantro, diced onions, and a squeeze of lime.
Tender, savory, and authentic, these tacos de lengua are perfect for a traditional Mexican taco night.
They deliver rich flavor and melt-in-your-mouth texture with minimal effort.
Ideal for family gatherings or casual weekend meals.
Spicy Adobo Beef Tongue Tacos
These spicy adobo beef tongue tacos are bold, smoky, and flavorful.
They are perfect for a weekend dinner with a kick.
Beef tongue is slow-cooked in a smoky adobo sauce and served in soft tortillas with fresh toppings.
Ingredients:
- 2–3 lbs beef tongue
- 3 dried guajillo chilies, soaked and chopped
- 2 dried ancho chilies, soaked and chopped
- 3 cloves garlic
- 1 small onion, chopped
- 1 tsp oregano
- ½ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 8 small flour or corn tortillas
- ½ cup chopped cilantro
- ½ cup diced onions
Instructions:
- Rinse and trim beef tongue, then place in a large pot and cover with water.
- Bring to a boil, then simmer for 2 hours until tender.
- Meanwhile, blend soaked chilies, garlic, onion, oregano, cumin, salt, and pepper into a smooth adobo paste.
- Remove tongue from pot, peel the skin, and slice thinly.
- Heat a skillet and sauté sliced tongue with the adobo sauce for 5–6 minutes.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with adobo-coated tongue, diced onions, and chopped cilantro.
Smoky, spicy, and indulgent, these adobo beef tongue tacos are perfect for a bold weekend meal.
They offer rich, complex flavors with tender, melt-in-your-mouth meat.
Ideal for taco lovers who enjoy a smoky, spicy twist.
Beef Tongue in Salsa Verde
These beef tongue tacos in salsa verde are tangy, fresh, and flavorful.
They are perfect for a bright and vibrant Saturday dinner.
Tender tongue is slow-cooked, then topped with homemade salsa verde for a refreshing taco.
Ingredients:
- 2–3 lbs beef tongue
- 5 tomatillos, husked and chopped
- 1 jalapeño, chopped
- 2 cloves garlic
- ½ cup chopped onion
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice
- 8 small corn tortillas
- ½ cup chopped cilantro
- ½ cup diced onion
Instructions:
- Rinse and trim beef tongue, place in a large pot, and cover with water.
- Add half of the chopped onion, 1 clove garlic, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 2–3 hours until tender.
- Remove tongue from pot, peel the skin, and slice thinly.
- For salsa verde, blend tomatillos, jalapeño, remaining onion, garlic, salt, and lime juice until smooth.
- Heat a skillet, add sliced tongue, and lightly sauté with half of the salsa verde for 5 minutes.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with tongue, salsa verde, diced onion, and chopped cilantro.
Tangy, fresh, and vibrant, these beef tongue tacos with salsa verde are perfect for a flavorful meal.
They balance tender meat with bright, zesty flavors.
Ideal for a festive, low-effort taco night.
Braised Beef Tongue with Chipotle
These braised beef tongue tacos are smoky, tender, and deeply flavorful.
They are perfect for a weekend dinner or casual gathering.
Tongue is braised in a chipotle and tomato sauce, then served in soft tortillas.
Ingredients:
- 2–3 lbs beef tongue
- 2 chipotle peppers in adobo, chopped
- 1 small onion, chopped
- 3 cloves garlic
- 1 cup crushed tomatoes
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 8 small flour tortillas
- ½ cup shredded lettuce
- ½ cup diced tomatoes
Instructions:
- Rinse and trim beef tongue, place in a large pot with water, onion, garlic, salt, and pepper.
- Bring to a boil, then simmer 2–3 hours until tender.
- Remove tongue, peel the skin, and slice thinly.
- In a skillet, combine sliced tongue, crushed tomatoes, chopped chipotle peppers, and cumin.
- Simmer for 5–7 minutes until sauce thickens and coats meat.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with braised tongue, sauce, shredded lettuce, and diced tomatoes.
Smoky, tender, and savory, these braised chipotle beef tongue tacos are perfect for a weekend dinner.
They deliver rich, bold flavors with a satisfying smoky kick.
Ideal for taco enthusiasts seeking depth and spice.
Slow-Cooked Mexican Beef Tongue with Onions
These slow-cooked Mexican beef tongue tacos are savory, tender, and aromatic.
They are perfect for a comforting Saturday dinner or family meal.
Beef tongue is braised with onions and traditional spices, then sliced for tacos.
Ingredients:
- 2–3 lbs beef tongue
- 2 medium onions, sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn tortillas
- ½ cup chopped cilantro
- ½ cup diced tomatoes
Instructions:
- Rinse and trim beef tongue, then place in a large pot with water.
- Add one onion, garlic, cumin, oregano, salt, and pepper.
- Bring to a boil, reduce heat, and simmer 2–3 hours until tongue is tender.
- Remove tongue from pot, peel skin, and slice thinly.
- In a skillet, sauté sliced tongue with remaining onion for 5–6 minutes until lightly caramelized.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with tongue, sautéed onions, chopped cilantro, and diced tomatoes.
Savory, tender, and aromatic, these slow-cooked beef tongue tacos are perfect for a comforting weekend meal.
They provide rich, melt-in-your-mouth flavor with minimal effort.
Ideal for traditional Mexican taco night or family gatherings.
Mexican Beef Tongue Tacos with Pico de Gallo
These beef tongue tacos with pico de gallo are fresh, tangy, and flavorful.
They are perfect for a vibrant Saturday dinner or casual lunch.
Tender beef tongue is slow-cooked and topped with bright pico de gallo for a refreshing taco.
Ingredients:
- 2–3 lbs beef tongue
- 3 medium tomatoes, diced
- ½ cup red onion, finely chopped
- 1 jalapeño, seeded and diced
- 2 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- 1 tsp salt
- 8 small corn tortillas
- Optional: avocado slices
Instructions:
- Rinse and trim beef tongue, then place in a large pot and cover with water.
- Add one clove garlic, ½ tsp salt, and a pinch of black pepper.
- Bring to a boil, reduce heat, and simmer for 2–3 hours until tender.
- Remove tongue from the pot, peel off the outer skin carefully, and slice thinly.
- Prepare pico de gallo by combining diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
- Warm tortillas in a separate skillet or microwave until soft.
- Assemble tacos by placing sliced tongue on tortillas.
- Top generously with pico de gallo and optional avocado slices.
- Serve immediately for a fresh, tangy taco experience.
Fresh, tangy, and flavorful, these beef tongue tacos with pico de gallo are perfect for a Saturday meal.
They provide a bright, zesty twist on traditional tacos.
Ideal for a healthy, satisfying, and colorful taco night.
Beef Tongue Barbacoa Tacos
These beef tongue barbacoa tacos are tender, rich, and savory.
They are perfect for a festive weekend dinner or special occasion.
Beef tongue is slow-cooked with aromatic spices, shredded, and served with soft tortillas.
Ingredients:
- 2–3 lbs beef tongue
- 2 dried guajillo chilies, soaked and chopped
- 2 dried ancho chilies, soaked and chopped
- 3 cloves garlic
- 1 small onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- 8 small corn tortillas
- ½ cup chopped cilantro
- ½ cup diced onions
Instructions:
- Rinse and trim beef tongue, then place in a large pot with water.
- Add half of the onion, 1 clove garlic, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 2–3 hours until tender.
- Remove tongue from the pot, peel the skin carefully, and shred using two forks.
- Blend soaked chilies, remaining garlic, onion, cumin, and oregano into a smooth paste.
- In a skillet, combine shredded tongue with the chili paste and simmer for 5–6 minutes.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with barbacoa tongue, diced onions, and chopped cilantro.
- Serve immediately while warm and aromatic.
Tender, rich, and deeply flavorful, these beef tongue barbacoa tacos are perfect for a festive meal.
They deliver authentic Mexican taste with a melt-in-your-mouth texture.
Ideal for family gatherings or taco enthusiasts seeking bold flavors.
Grilled Beef Tongue Tacos
These grilled beef tongue tacos are smoky, juicy, and savory.
They are perfect for an outdoor weekend dinner or casual taco night.
Beef tongue is marinated, grilled, and served with fresh toppings for a smoky, flavorful taco.
Ingredients:
- 2–3 lbs beef tongue
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn or flour tortillas
- ½ cup diced onions
- ½ cup chopped cilantro
- Lime wedges for serving
Instructions:
- Rinse and trim beef tongue, then boil in water for 1.5–2 hours until partially tender.
- Remove from water, peel the outer skin, and let cool slightly.
- Slice tongue into ½-inch thick pieces.
- In a bowl, mix olive oil, garlic, cumin, smoked paprika, salt, and pepper.
- Marinate tongue slices in the mixture for at least 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Grill tongue slices for 3–4 minutes per side until lightly charred.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with grilled tongue, diced onions, chopped cilantro, and a squeeze of lime.
Smoky, juicy, and savory, these grilled beef tongue tacos are perfect for a weekend meal.
They deliver rich flavor with a subtle char that enhances the meat’s natural taste.
Ideal for outdoor dining or casual taco nights.
Beef Tongue Tacos with Chipotle Cream
These beef tongue tacos with chipotle cream are smoky, creamy, and flavorful.
They are perfect for a festive Saturday dinner or family meal.
Tender beef tongue is paired with a spicy chipotle cream sauce for indulgent tacos.
Ingredients:
- 2–3 lbs beef tongue
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 8 small flour or corn tortillas
- ½ cup sour cream
- 1 chipotle pepper in adobo, chopped
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, then place in a large pot with water, onion, garlic, salt, and pepper.
- Bring to a boil, reduce heat, and simmer 2–3 hours until tender.
- Remove tongue, peel outer skin, and slice thinly.
- In a blender, combine sour cream and chopped chipotle pepper to make chipotle cream.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with sliced tongue and drizzle generously with chipotle cream.
- Top with chopped cilantro and serve immediately.
Smoky, creamy, and indulgent, these beef tongue tacos with chipotle cream are perfect for a weekend meal.
They provide a rich, flavorful twist on classic tacos.
Ideal for taco lovers who enjoy creamy, smoky sauces.
Beef Tongue Tacos with Pickled Onions
These beef tongue tacos with pickled onions are tangy, savory, and flavorful.
They are perfect for a refreshing weekend dinner or taco night.
Tender tongue is paired with quick-pickled onions and fresh toppings for a zesty taco.
Ingredients:
- 2–3 lbs beef tongue
- 1 small red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp cumin
- ½ tsp black pepper
- 8 small corn tortillas
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, then place in a large pot with water, cumin, salt, and pepper.
- Bring to a boil, reduce heat, and simmer 2–3 hours until tender.
- Remove tongue from pot, peel outer skin, and slice thinly.
- In a small bowl, combine sliced red onion, apple cider vinegar, sugar, and a pinch of salt.
- Let onions sit for at least 15 minutes to pickle.
- Warm tortillas in a separate skillet or microwave.
- Assemble tacos with sliced tongue, pickled onions, and chopped cilantro.
- Serve immediately while fresh and flavorful.
Tangy, savory, and zesty, these beef tongue tacos with pickled onions are perfect for a weekend meal.
They provide a refreshing, bright contrast to tender, rich meat.
Ideal for festive taco nights or casual gatherings
Beef Tongue Tacos with Roasted Poblano
These beef tongue tacos with roasted poblano peppers are smoky, tender, and flavorful.
They are perfect for a Saturday dinner or casual weekend gathering.
Beef tongue is slow-cooked, sliced, and paired with roasted poblano for a delicious taco.
Ingredients:
- 2–3 lbs beef tongue
- 2 poblano peppers
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn tortillas
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, place in a large pot, and cover with water.
- Add chopped onion, garlic, cumin, chili powder, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer 2–3 hours until tender.
- While tongue cooks, roast poblano peppers over a gas flame or under a broiler until charred.
- Place peppers in a sealed bag for 10 minutes, then peel, seed, and slice into strips.
- Remove tongue from pot, peel skin, and slice thinly.
- Warm tortillas in a skillet or microwave.
- Assemble tacos with sliced tongue and roasted poblano strips.
- Garnish with chopped cilantro and serve immediately.
Smoky, tender, and flavorful, these beef tongue tacos with roasted poblano are perfect for a weekend meal.
They combine rich meat with the mild, sweet heat of roasted peppers.
Ideal for a festive, authentic Mexican taco night.
Beef Tongue Tacos with Chipotle Pineapple
These beef tongue tacos with chipotle pineapple are sweet, smoky, and tangy.
They are perfect for a bold, festive weekend dinner.
Slow-cooked tongue is paired with chipotle-spiced pineapple for a unique taco experience.
Ingredients:
- 2–3 lbs beef tongue
- ½ cup pineapple, diced
- 1 chipotle pepper in adobo, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp salt
- 8 small corn tortillas
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, place in a large pot with water, onion, garlic, cumin, and salt.
- Bring to a boil, reduce heat, and simmer for 2–3 hours until tender.
- Remove tongue, peel outer skin, and slice thinly.
- In a small skillet, sauté diced pineapple with chopped chipotle for 3–4 minutes.
- Warm tortillas in a skillet or microwave.
- Assemble tacos by placing sliced tongue on tortillas.
- Top with chipotle pineapple and chopped cilantro.
- Serve immediately for a sweet, smoky, and tangy taco experience.
Sweet, smoky, and tangy, these beef tongue tacos are perfect for adventurous taco lovers.
They provide a bold, festive flavor that is both unique and satisfying.
Ideal for a weekend dinner or party taco night.
Braised Beef Tongue Tacos with Green Sauce
These braised beef tongue tacos with green sauce are tender, spicy, and tangy.
They are perfect for a Saturday lunch or dinner.
Beef tongue is slow-cooked, shredded, and topped with a tangy green tomatillo sauce.
Ingredients:
- 2–3 lbs beef tongue
- 5 tomatillos, husked and chopped
- 1 jalapeño, chopped
- 1 small onion, chopped
- 2 cloves garlic
- 1 tsp cumin
- ½ tsp salt
- 8 small corn tortillas
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, place in a large pot, cover with water, add ½ tsp salt and cumin.
- Bring to a boil, reduce heat, and simmer 2–3 hours until tender.
- Remove tongue, peel outer skin, and shred using two forks.
- Blend tomatillos, jalapeño, remaining onion, garlic, and a pinch of salt to make green sauce.
- Heat shredded tongue in a skillet with half of the green sauce for 3–4 minutes.
- Warm tortillas in a skillet or microwave.
- Assemble tacos with shredded tongue and remaining green sauce.
- Garnish with chopped cilantro and serve immediately.
Tender, spicy, and tangy, these braised beef tongue tacos with green sauce are perfect for a weekend meal.
They combine melt-in-your-mouth meat with bright, zesty flavors.
Ideal for flavorful, authentic Mexican taco night.
Beef Tongue Tacos with Pickled Jalapeños
These beef tongue tacos with pickled jalapeños are tangy, spicy, and savory.
They are perfect for a lively weekend dinner or taco night.
Tender tongue is paired with pickled jalapeños for a zesty, flavor-packed taco.
Ingredients:
- 2–3 lbs beef tongue
- 1 cup pickled jalapeños, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp salt
- 8 small corn tortillas
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, place in a large pot, cover with water, add garlic, onion, cumin, and salt.
- Bring to a boil, reduce heat, and simmer 2–3 hours until tender.
- Remove tongue, peel skin, and slice thinly.
- Warm tortillas in a skillet or microwave.
- Assemble tacos with sliced tongue and pickled jalapeños.
- Garnish with chopped cilantro and serve immediately.
Tangy, spicy, and savory, these beef tongue tacos with pickled jalapeños are perfect for a bold weekend meal.
They combine tender meat with a zesty, bright kick.
Ideal for festive or casual taco nights.
Slow-Cooked Beef Tongue Tacos with Avocado
These slow-cooked beef tongue tacos with avocado are creamy, rich, and flavorful.
They are perfect for a Saturday dinner or family gathering.
Beef tongue is slow-cooked, sliced, and paired with fresh avocado for a creamy taco experience.
Ingredients:
- 2–3 lbs beef tongue
- 1 ripe avocado, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp salt
- 8 small corn tortillas
- ½ cup chopped cilantro
Instructions:
- Rinse and trim beef tongue, place in a large pot with water, garlic, onion, cumin, and salt.
- Bring to a boil, reduce heat, and simmer 2–3 hours until tender.
- Remove tongue from pot, peel skin carefully, and slice thinly.
- Warm tortillas in a skillet or microwave.
- Assemble tacos with sliced tongue and avocado slices.
- Garnish with chopped cilantro and serve immediately.
Creamy, rich, and flavorful, these slow-cooked beef tongue tacos are perfect for a Saturday meal.
They combine tender, savory meat with smooth, fresh avocado.
Ideal for a comforting and satisfying taco night.
