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Lengua (Beef Tongue)

Lengua (Beef Tongue)


"This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas."
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4 h 10 m servings 201 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1350 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
  2. Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
  3. Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

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Read all reviews 17
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It was my families first time with lengua and we are impressed. This recipe probably has a lot to do with our liking it. I used chilli peppers in place of jalapenos because the kids can tolera...

My husband loves Lengua. We are currently in Hanoi Vietnam and I though why not while we are here to try this dish. I was about to get FRESH beef tongue which I think made the dish good. Instead...

This is a tasty recipe. Try adjusting the cooking time and substituting with smoked tongue instead. Or better yet, apple wood smoke the tongue yourself. Simply delicious. Added a little fresh...

I cook it over night in a crock pot. It comes out super tender in the morning (8-9 hours on low)!!Boil it with a small onion, jalapeno, serrano, tomato, a couple of bay leaves, salt, garlic sa...

Thank you so much for your recipe. I like lengua. They make the best tacos. Also, you can slice the meat after it is cooked and skin removed and fry in a little oil with slice onions, and chop...

This is a great recipe, I followed it exactly and it tunred out wonderful! My DH ate it all up. We made tacos, and topped them with cilantro, onion, limes, and hotsauce. Then with the left ov...

This is delicious! So tender and tasty. I've made your recipe at least four times in the past couple years, usually for tamales. After the tongue's done simmering, I just add sauteed onions and ...

very well exsplained

It certainly took a long time to brine, but this was an excellent recipe and we all loved it! It's so tender! The only change I made was to decrease it to 2 jalapenos so the kids would eat it.

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