Sous Vide Tacos de Lengua Recipe (2024)

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By

J. Kenji López-Alt

Sous Vide Tacos de Lengua Recipe (1)

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated March 26, 2019

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Sous Vide Tacos de Lengua Recipe (2)

The best tongue tacos I've had anywhere come from Rosticeria Cancun in East Boston's Maverick Square. Chef/owner Lionel Betancol braises the beef tongues in a rich tomato and onion-based broth before piling it into soft corn tortillas. It's an incredible dish, and one that'll make a believer out of anyone who's ever been afraid to try tongue. It's also quite involved to make.

Enter sous vide.

Not only does cooking a tongue sous vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.

Use those same juices combined with a bit of canned chipotle, and you've made yourself an easy salsa to go with it. I like to cook down the braised tongue in a skillet until it starts getting a bit crispy on the edges. Tongue is very moist, so you'll definitely want to go with the traditional double-wrap of corn tortillas.

Note: If you don't have a water bath, combine the seasoned tongue, cilantro, onion, tomato, and fat in a medium saucepan and add 1 cup chicken broth. Bring to a boil, reduce to a sub-simmer, cover and cook until completely tender, about six hours, topping up with extra liquid as necessary.

Allow to cool and continue recipe as directed from step two. The best way to heat corn tortillas is to dip one in a bowl of water and transfer it to a hot non-stick or cast-iron skillet. Cook on the first side for about 30 seconds to a minute, then flip it over and cook just until the surface moisture has evaporated. It should be lightly charred in spots. Place the tortilla in a clean folded dish towel and repeat with the rest, stacking them as you go.

We Tested 19 Sous Vide Machines (Immersion Circulators)—Here Are Our Favorites

Recipe Details

Sous Vide Tacos de Lengua Recipe

Active20 mins

Total72 hrs

Serves4to 6 servings

Ingredients

  • 1 cow or veal tongue, about 1 1/2 pounds

  • Kosher salt and freshly ground black pepper

  • 6 stems cilantro

  • 1 medium onion, split in half

  • 1 roma tomato, split in half

  • 2 tablespoons duck fat, pork fat, or canola oil

  • 4 chipotle chiles in adobo sauce, plus 1 tablespoon sauce

  • 1 lime

  • 16 to24 corn tortillas

  • Chopped onions, scallions, cilantro, and limes for serving

Directions

  1. Season tongue with salt and pepper and place in vacuum bag with cilantro, onion, tomato, and fat. Cook at 170°F until completely tender, at least 24 hours, and up to 48. Place bag in ice bath and cool completely, about 15 minutes.

  2. Open bag carefully and pour contents into large wire-mesh strainer set over bowl. Transfer tongue to cutting board and discard remaining solids. Carefully peel outer membrane off of tongue and discard. Chop tongue into 1/2-inch pieces.

  3. Combine chipoles, adobo sauce, and half of liquid from tongue in blender and blend until smooth. Season to taste with lime juice and salt. Set aside. Combine tongue and remaining liquid in heavy-bottomed 10 or 12-inch skillet. Bring to a simmer over high heat, reduce to medium and cook, stirring frequently, until liquid is reduced and tongue has started to crisp, about 8 minutes. Season to taste with salt and pepper.

  4. To serve, wrap a scoop of tongue in a double layer of corn tortillas. Top with chipotle sauce and diced onions, scallions, or cilantro as desired. Pass additional lime wedges.

Special Equipment

Sous Vide Water Oven

This Recipe Appears In

  • We Test the $199 Sous Vide Circulator From Anova
  • Mexican
  • Sous Vide Beef
  • Beef Mains
  • Tacos
Nutrition Facts (per serving)
524Calories
32g Fat
34g Carbs
26g Protein

×

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories524
% Daily Value*
Total Fat 32g41%
Saturated Fat 10g49%
Cholesterol 150mg50%
Sodium 283mg12%
Total Carbohydrate 34g12%
Dietary Fiber 6g20%
Total Sugars 2g
Protein 26g
Vitamin C 17mg84%
Calcium 79mg6%
Iron 4mg23%
Potassium 470mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sous Vide Tacos de Lengua Recipe (2024)

FAQs

How do you cook beef tongue sous vide? ›

Season tongue with salt and pepper and place in vacuum bag with cilantro, onion, tomato, and fat. Cook at 170°F until completely tender, at least 24 hours, and up to 48. Place bag in ice bath and cool completely, about 15 minutes.

How do you cook tongue sous vide? ›

Procedure: Poke holes in the tongue with a paring knife. Rub down the tongue with the paprika. Place in the sous vide bag and use either water displacement or vacuum sealing to seal the bag, removing as much air as possible. Set in a 131 F / 55 C water bath, and sous vide for 2 – 3 days.

What temperature should cow tongue be? ›

Tongue is ready to eat when it reaches an internal temperature of 160 degrees Fahrenheit. Next, take the cooked tongue out of the pot and place it on a cutting board to rest for five to ten minutes. While the tongue is still warm, face it upwards and cut lengthwise into the outer skin with a paring knife.

Can you eat beef tongue medium rare? ›

Alternately, Chris Cosentino recommends freezing the tongue and peeling with a thick vegetable peeler. Place it between two spoons, all tied together, so that it lays flat as it freezes. He then recommends serving rare or medium rare tongue in several familiar preparations, such as grilling, searing or sauteeing.

Can you overcook beef in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Why is my sous vide beef tough? ›

If you cook such a steak at too low a temperature, it will tend to leach water into the pan, creating a stewing environment. Because low temperatures do not sear the meat, you may be cooking it too long in order to get the colour correct. This will have a tendency to toughen the steak. Do restaurants sous vide steaks?

How do professional chefs use sous vide? ›

Most dishes require only a few minutes to prepare the ingredients and seal them in a vacuum pack. After this, it's a case of simply heating up the water bath to the desired temperature, drop in the ingredients and leave them to cook for at least the required time to ensure a properly-cooked dish.

How do you make sous vide more flavorful? ›

You can get those flavors back two ways. Either you can sear the meat first, then seal it and finish cooking sous vide, or you can cook sous vide then let it rest long enough to cool by 30 degrees or so (or all the way to fridge temperature), then finish by high-heat cooking.

Why does sous vide taste so good? ›

Items can be flavorful and juicy from cooking in a humid, self-braising environment. Even if you leave your food in the bath longer than the prescribed amount of time, sometimes even hours, your food will not reach greater levels of doneness.

How often can you eat cow tongue? ›

However, like other organ meats, cow tongue should make only occasional appearances in your diet; consuming organ meats on a regular basis is unhealthy because of their cholesterol content. Cholesterol aside, cow tongue does offer some advantages, providing protein, vitamins and minerals.

Is cow tongue healthy? ›

Eating protein-packed cow tongue is excellent for your physical and mental health with plenty of nutritional benefits. Beef Tongue, while not quite packing the same punch as Liver or Kidney, it is rich in immune-boosting vitamins and minerals, including iron, zinc, choline, and high in Vitamin B12.

Are beef tongue tacos good? ›

It ends up a perfectly browned, melt in your mouth, crazy good tasting filling for tacos when generously spooned on warm corn tortillas… Having a gamey taste and that ridiculously tender texture, the best salsa to pair it with is a tangy and punchy cooked salsa verde…

Do Dominicans eat cow tongue? ›

Lengua picante (spicy beef tongue)

This Dominican recipe includes carrots, olives, tomato sauce, lots of garlic, and a scotch bonnet pepper to bring some heat.

Should you brine beef tongue before cooking? ›

The taste and texture are akin to a well-prepared brisket, but even more tender. I truly doubt most people would know they were eating tongue if served this dish. The key is to brine for 5-7 days, covered, in the refrigerator. After 2-3 days, flip the tongue in the brine to help with even soaking.

What temperature do you sous vide beef? ›

Strip and Ribeye Steak
Preferred DonenessTemperatureTime
Very rare to rare120°F / 49°C to 128°F / 53°C1h to 2h 30m
Medium-rare129°F / 54°C to 134°F / 57°C1h to 4h
Medium135°F / 57°C to 144°F / 62°C1h to 4h
Medium-well145°F / 63°C to 155°F / 68°C1h to 3h 30m
1 more row

What is the best temperature for sous vide beef? ›

Common Sous Vide Temperature Ranges
  • Rare beef: 120°F-129°F (48.8°C-53.9°C)
  • Medium-rare beef: 130°F-139°F (54.4°C-59.4°C)
  • Medium beef: 140°F-145°F (60°C-62.8°C)
  • Traditional "slow cooked" beef: 156°F-175°F (68.8°C-79.4°C)
  • Extra-juicy tender pork: 135°F-145°F (57.2°C-62.8°C)

Does meat get more tender the longer you sous vide? ›

Benefits of Sous Vide Steak

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

Is beef tongue tender or tough? ›

Beef Tongue is finally back in fashion after a decades long hiatus. With soft tender meat that has both lean and fattier parts, this weird-looking organ meat has a lot going for it so don't be put off by its appearance.

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