Slow Cooker Lengua (Mexican Beef Tongue)

Tostadas de lengua topped with tender slow-cooked beef tongue, salsa, white onion, cilantro, and sliced radishes.

5 (3 ratings)

Slow Cooker Lengua (Mexican Beef Tongue)

This traditional slow-cooked lengua is incredibly tender and practically melts in your mouth. Serve it in warm corn tortillas for tacos de lengua or pile it onto crispy tostadas with your favorite toppings.

Prep Time15

Cook Time8

Total Time8 15

Course: Entrees

Cuisine: Mexican

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

2 1/2 pounds beef tongue
3 cups water
1 small onion quartered
5 garlic cloves
2 teaspoons sea salt
1 (14.5-ounce) can fire-roasted diced tomatoes
1 tablespoon olive oil
1/3 cup chopped white onion
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

For Serving

Warm corn tortillas or tostada shells
Chopped white onion
Chopped fresh cilantro
Thinly sliced radishes, optional
Lime wedges
Salsa, for serving

Instructions

Place the beef tongue, water, quartered onion, garlic, and sea salt in a slow cooker. Cover and cook on LOW for 6 to 8 hours, or until the tongue is very tender and easily pierced with a knife.
Transfer the tongue to a cutting board and let cool just until comfortable to handle. While still warm, peel off and discard the tough outer skin. Dice the tongue into 1/2-inch pieces and set aside.
Strain the cooking liquid and reserve 1/2 cup for the lengua. Save the remaining broth for another use, if desired.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 2 minutes. Add the flour and cook, stirring, for 2 minutes. Add the fire-roasted tomatoes and bring to a gentle boil, stirring occasionally.
Add the diced tongue, 1/2 cup reserved broth, black pepper, and garlic powder. Reduce the heat and simmer for about 5 minutes, or until the sauce has thickened and coats the meat. If the mixture seems too dry, add a little more reserved broth.
Spoon the warm lengua into corn tortillas for tacos de lengua or onto crispy tostada shells. Top with chopped white onion, cilantro, radishes, salsa, and a squeeze of lime, as desired.

Video

Notes

Peel while warm: Let the cooked tongue cool just until it is comfortable to handle, then remove the outer skin. It is much easier to peel while warm.
Check for tenderness: Beef tongues vary in size. If the skin is difficult to remove or the thickest part of the tongue is still firm, continue cooking until very tender.
Save the broth: Reserve at least 1/2 cup of the cooking liquid for finishing the lengua. Refrigerate or freeze any remaining broth for another use.
For tacos or tostadas: Serve the lengua in warm corn tortillas or on crispy tostada shells with chopped white onion, cilantro, salsa, radishes, and lime, as desired.
Storage: Store cooked lengua in an airtight container in the refrigerator for up to 4 days. Store tostadas separately in an airtight container at room temperature.
Freezing: Freeze cooked lengua for up to 1 month.

Nutrition