Lengua de Res – Tender Mexican Beef Tongue
This Lengua de Res recipe delivers authentic Mexican flavor in just 30 minutes using a pressure cooker! It’s a classic dish made with tender beef tongue, simmered in aromatics for melt-in-your-mouth texture and savory depth. Perfect for tacos, stews, or paired with rice, this high-protein meal is both nutritious and satisfying. Great for meal prep and leftovers! If you’ve never cooked beef tongue before, don’t worry—this step-by-step guide will walk you through it with ease. For added versatility, see our tips for stovetop cooking and leftover ideas!
Ingredients
- 2 lbs beef tongue / 900g Ask your butcher to clean it for you or trim it at home for extra freshness.
- 1 medium onion, halved
- 5 garlic cloves, peeled
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 tbsp salt
- 4 cups water / 960ml Use enough to cover the meat in the pressure cooker.
Optional
- 1 tsp cumin
- ½ tsp chili powder for added flavor
Instructions
- Clean the Beef TongueRinse under cold water and trim any tough outer skin or fat if not pre-cleaned.Optional: Soak in lightly salted water for 15 minutes to reduce strong taste.
- Pressure Cook ItPlace tongue, onion, garlic, bay leaves, peppercorns, salt, and water in the pressure cooker.Lock lid and cook on high pressure for 30 minutes. Allow natural release for 10 minutes.
- Peel & SliceOnce cool enough to handle, peel the thick outer skin off the tongue.Slice or dice into desired pieces for serving or recipes like tacos.
- Flavor Boost (Optional)Sauté slices in a pan with garlic and onion, or simmer in a tomato-chipotle sauce for added depth.
Notes
Recipe Notes
- Stovetop Option: Simmer for 2.5 to 3 hours until fork-tender.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
- Serving Ideas: Serve in warm tortillas, over Mexican rice, or in a beef stew.
- Substitutions: Swap bay leaves for oregano or add beef bouillon for richer flavor.
