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Authentic Mexican Lengua: Slow-Cooked Beef Tongue

This authentic Mexican lengua recipe slow-cooks beef tongue with aromatic onions, garlic, and bay leaves until perfectly tender. The meat is then briefly sautéed in butter for a crispy exterior while maintaining its juicy interior—perfect for tacos, burritos, or as a main dish with rice and beans.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 492
Ingredients Method

Ingredients
  

  • 1 beef tongue approximately 3-4 pounds
  • 1 large white onion quartered
  • 6 cloves garlic crushed
  • 2-3 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • Water enough to cover
  • 2 tablespoons butter for finishing
  • 2 tablespoons olive oil for finishing

Method
 

  1. Place the beef tongue in your slow cooker. Add the quartered onion, crushed garlic cloves, and bay leaves.
  2. Generously season with salt and add the black peppercorns. Pour in enough water to completely cover the beef tongue and other ingredients.
  3. Cover and cook on LOW for 7-8 hours, or until the tongue is very tender when pierced with a fork.
  4. Once tender, remove the tongue from the slow cooker and allow it to cool slightly until you can handle it.
  5. While still warm, peel off the outer skin/membrane (it should slide off easily). Discard the skin.
  6. Slice the peeled tongue into 1/4-inch thick pieces or small cubes, depending on how you plan to serve it.
  7. Heat butter and olive oil in a large skillet over medium-high heat. Add the sliced lengua and sauté for 2-3 minutes per side until lightly browned and crisp around the edges.
  8. Serve immediately as desired.