Classic Mexican tacos de lengua, beef tongue which has been braised with garlic and onions, finely chopped, and served with salsa verde and avocados.

Photography Credit: Elise Bauer

This recipe is not for the food-queazy. If that’s you, you might want to just skip this one, or instead check out some of our chicken breast recipes.

What? You’re still with us? Okay, don’t say I didn’t warn you.

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My first recollection of beef tongue was when I was about 8 years old and there happened to be a huge one in the refrigerator.

It looked, and felt (I touched it, who could resist?) like a ginormous tongue.

Just like my little 8-year old tongue, but oh my gosh, it was so big!

And then my parents cooked it and made us eat it. (No idea how they prepared it.) The texture. It was so, so tongue-like. All too weird, even for me.

Fast forward a couple decades (okay, more than a couple) and I’m in Mexico when my bud Matt announces that there’s a crowd around the lengua tacos in the buffet line. I get there just in time to scoop up the last of the day’s lengua for my taco and I’m in tongue heaven. So tender, so perfect in a taco.

Here’s the deal with tongue.

Prepared correctly it is melt-in-your-mouth tender (from slow braising) and flavorful (because it’s a muscle that got a lot of exercise). If you chop it up enough the texture isn’t an issue. Its home of homes is truly in a taco, slathered with tomatillo salsa verde.

By the way, my mother instructed me to tell you that the way you know you are at an authentic taqueria is that there are “tacos de lengua” (tongue tacos) on the menu. If you find yourself at such a taqueria, try some!

Or if you are the adventurous sort, and love tacos and Mexican food, the following is a traditional Mexican recipe for tacos de lengua, taught to me by my Acapulco friend Arturo. This is the way his mother made it for him growing up.

Outrageously good. If I could, I would eat the entire batch all by myself.