Tacos de Lengua
Braised Beef Tongue, Salsa Verde, White Onions, Cilantro, Lime, Corn Tortillas
Chef Alam Méndez of Apapacho Taqueria | Washington, D.C.
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Corn Tortillas:
Yield: 60 tortillas
1 kilogram yellow corn cónico
9 grams calcium hydroxide
Salsa Verde:
Yield: 2 quarts
2 kilograms tomatillos
40 grams white onions
8 dried chiles de árbol
6 jalapeños
3 cloves garlic
Kosher salt
Beef Tongue:
Yield: 15 servings
1 whole beef tongue, cleaned
Kosher salt
Ground cumin
Dried oregano
1 bunch cilantro
1 white onion, quartered
5 cloves garlic
10 whole black peppercorns
1 bay leaf
To Assemble and Serve:
Yield: 3 tacos
Kosher salt
Neutral oil
Chopped white onions
Chopped cilantro
1 lime
METHOD
For the Corn Tortillas:
In a stockpot over medium heat, combine all ingredients and 4 kilograms water. Stir until calcium hydroxide is fully dissolved. Bring mixture to a boil, then reduce heat and let simmer until corn is fork-tender. Remove from heat and let sit overnight. The next day, drain and discard cooking liquid, reserving kernels. Rinse corn, removing excess skin. Grind in a nixtamal mill until a smooth masa forms. Portion into 30-gram balls. Transfer to a sheet tray. Cover with plastic wrap and refrigerate.
For the Salsa Verde:
In a pot over medium heat, bring all ingredients and 690 grams water to a boil. Cook until tomatillos are softened and liquid has reduced by half. Transfer to a blender and purée until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Beef Tongue:
Heat oven to 300°F. Place cleaned beef tongue in a half hotel pan. Season generously with salt, cumin, and oregano. Top with remaining ingredients. Add enough water to fully submerge. Cover pan with aluminum foil. Braise 4 hours. Remove from oven and let cool. Once cooled, remove membrane and cut into ½-centimeter slices. Set aside.
To Assemble and Serve:
Press 3 Corn Tortillas in a tortilla press. Cook on a hot comal, turning twice. Set aside. Prepare and heat a griddle. Generously season desired amount Beef Tongue with salt and oil. Sear until evenly browned on all sides. Set aside. Place Corn Tortillas on griddle and warm in rendered Beef Tongue fat. Place Corn Tortillas on a serving plate. Top evenly with seared Beef Tongue followed by desired amount Salsa Verde, onions, and cilantro. Finish with a squeeze of lime.
